Bramble Tart recipe from the Range Cooker Specialist

• Lining Pastry:
  • 190g. (6.5 ozs) plain flour
  • 100g. (3.5 ozs) butter
  • 1 egg yolk
  • Pinch of salt
  • 3 tablespoons water
• Frangipane:
  • 100g. (3.5 ozs) butter
  • 100g. (3.5 ozs) caster sugar
  • 1 egg
  • 1 egg yolk
  • 100g. (3.5 ozs) ground almonds
  • 25g. (1 oz) plain flour
  • 2 tablespoons framboise
• 2 tablespoons bramble jelly
• 125g. (4 ozs.) blackberries

Method

To make the pastry:

The butter should be at room temperature so utilise the warmth from the hot plate if the butter is taken straight from the refrigerator. Place all the ingredients into a bowl. Using one hand only, mix the ingredients together to form a paste. Gently knead the pastry on a floured surface. The glutinous quality will quickly disappear but the pastry will remain pliable. Chill before use if time allows.

To make the frangipane:

Cream the butter and sugar together until light and creamy. Beat the whole egg and egg yolk together and add to the mixture a little at a time. Stir in the ground almonds, plain flour and framboise.

To prepare the bramble tart:

Roll out the pastry on a floured surface and line a greased 25cm. (10") flan tin. Spread the bramble jelly over the base of the pastry - use the warmth of the hot plate to soften the jelly. Cover evenly with the frangipane. Scatter the blackberries over the surface and bake for 35-40 mins.

2 oven models: Place the solid shelf on the 2nd shelf position and grid shelf on the floor of the oven.

4 oven Nobel: Place tart high up in the baking oven or as above in roasting oven.