Recipe & photographs by Megan Muldowney
This spiced blackberry tart with a roasted hazelnut crust is the perfect accompaniment to hot cross buns over the Easter weekend. If you don’t like your desserts too sweet, this one’s for you
1 x sheet sweet short pastry (store bought)
½ cup roasted hazelnuts
⅔ cup self-raising flour
1 tsp mixed spice
1 tsp cinnamon
1 egg (size 7)
4 tbsp salad & cooking oil
¼ cup milk
1 tsp vanilla essence
⅓ cup brown sugar, firmly packed
For the assembly
1½ cups blackberries, frozen or fresh
½ cup roasted hazelnuts, chopped
For pastry: Using a food processor, process the roasted hazelnuts until finely chopped. Tear the sweet short pastry up and add to the food processor. Process until the hazelnuts and sweet short pastry have combined. Bring the pastry together by kneading briefly on a lightly floured surface.
Chill the pastry for 30 minutes. Roll the pastry out on a lightly floured surface to fit a small flan tin (34cm x 11cm). Refrigerate while the cake batter is being prepared.
For cake batter: Sift together the flour, mixed spice, cinnamon and set aside. In a small bowl beat together the egg, oil, milk, essence and brown sugar until combined. Add the flour mix and beat again until the batter is smooth.
For assembly: Cover the base of the pastry lined flan tin with about half of the cake batter. Lay the blackberries evenly over the batter and sprinkle half of the chopped hazelnuts on top of the blackberries. Using a spoon drizzle the remaining batter evenly over the blackberries. Sprinkle the remaining hazelnuts on top.
Bake at 170°C for about 35 minutes until the pastry is golden brown and a skewer inserted into the centre of the tart comes out clean.