“Dewberries are one of those fleeting treasures that seem to taste all the better for having scratched your arms to reach them. Their tart, hedgerow sweetness against toasted walnut and buttery wholemeal pastry makes this feel like late summer gathered up and baked into a tart. You can decipher them from brambles as they are sweeter with far less drupelets.”
- Baker: Suze Morrison
- Socials: @gourmetglow
- Serves: 8
- Prep Time: 15 mins plus 1 hour chill time
- Bake Time: 45-55 mins
- Flour Used: Regenerative Strong Wholegrain Flour
Dewberry & Roasted Walnut Frangipane Tart Method
- Rub the cold butter into the flour and salt until the mixture resembles coarse breadcrumbs. Add the egg yolk and enough cold water to bring everything together into a soft dough. Try not to overwork it.
- Flatten into a disc, wrap and chill for 30 minutes.
- Heat the oven to 180°C Roll the pastry out on a lightly floured surface and use it to line a 20–23cm loose-bottomed tart tin. Trim the edges, prick the base with a fork and chill for another 30 minutes.
- Line with baking parchment and baking beans, then blind bake for 15 minutes.
- Remove the beans and parchment and bake for another 5 minutes, until the pastry feels dry to the touch. Set aside while you make the filling. Reduce oven to 160C.
- Blitz the roasted walnuts in a food processor until finely ground. Beat the butter and sugar together until pale and fluffy. Beat in the egg and vanilla, then fold through the ground walnuts and plain flour.
- Spoon the walnut frangipane into the pastry case and gently smooth the surface.
- Scatter the dewberries generously over the top, pressing some lightly into the frangipane while leaving others peeking through.
- Bake for 30–40 minutes, until the frangipane is risen, deeply golden and just set in the centre. The dewberries will collapse into little pools of dark, jammy fruit as they bake.
- Warm the bramble jelly gently with a tiny splash of water until loose and glossy.
- Brush generously over the warm tart, catching the berries and walnut frangipane with that beautiful deep-purple glaze. Remove from the tart tin.
- Serve slightly warm or at room temperature, perhaps with a spoonful.
