blackberry crumble tart

I'm a firm believer that you shouldn't bake when you're tired. I drop things and do silly things I wouldn't normally do. Well last Sunday I failed to follow my own advice and oh what fun we had.

Even though my holiday to Italy, Croatia and Slovenia has been postponed indefinitely, I decided to bake a Croatian blackberry crumble tart, the recipe for which I found in Gourmet Traveller magazine. It looked pretty easy to make, just a buttery crust that you press into the tin and a filling made from berries folded through meringue. What could go wrong?

The recipe asked for a 20cm pie tin, which I don't have. I have a 23 cm pie tin, a 17cm springform pan and a 17 cm ring which I place on a tray whilst baking, which is the one I decided to use. Big mistake. The tart leaked like crazy while baking so please don't do this. The egg whites had been frozen and defrosted and failed to whip to soft peaks. I don't think this affected the end result but boy did it contribute to the mess in the oven. There was a bit too much filling for the smaller shell and I could have used 3/4 of the mixture but I decided to cram in as much filling as I could. Again, don't do this.

Despite all this troubles, the end result looked fine and tasted even better but next time I will make this in a pie tin or a springform pan which will reduce my oven cleaning time no end.

Here's the recipe for you which makes a 20cm/8 inch tart. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20ºC.

Nino Zoccali's Croatian Blackberry Crumble Tart
150g (1 cup) plain flour
¹⁄₃ teaspoon baking powder
170g cold butter, diced
110g (½ cup) caster sugar
2 egg yolks

Blackberry filling
2 egg whites
110g (½ cup) caster sugar
500g blackberries fresh or defrosted
1 tsp vanilla or the seeds of ½ vanilla bean
1 tsp lemon zest
1 tbs icing sugar

Preheat the oven to 180°C. Grease a 20cm pie dish and set to one side.

To make the pastry, mix the flour, baking powder, butter, sugar and egg yolks in a food processor until a dough ball forms. Turn out of the processor and set aside one-third of the dough to make the topping. Firmly press the remaining dough into the base and side of the dish to form a crust. 

For the blackberry filling, whisk the egg whites and sugar into soft peaks. Fold in the berries, vanilla seeds and lemon zest and pour into the pie dish. Crumble the reserved pastry dough over the top of the blackberry filling. 

Bake the crumble in the oven for about 1 hours, or until golden. (I put the temperature up to 200°C for the last 10 minutes). Allow to cool a little, then dust with icing sugar. This is beautiful with vanilla-bean gelato or cream.

Next week will be Passover week 2020. I've just finished the final bake, which is a bit of a showstopper. 

I hope this little bit of sweetness brightens your day in these troubling times. See you all again next week with some more baking from my kitchen.

Bye for now,



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