27 Oct 2016 Bake Sweet
October is the time of year when blackberries are bountiful and figs are coming to end of their season, so now is the opportunity to use the wonderful combination together. However, using all blackberries works really well too. This pie is quick and easy to make, particularly as there is no pastry making involved, thanks to Jus-Rol ready-rolled shortcrust pastry. Despite not being baked blind in this recipe, the Jus-Rol pastry, by it’s nature, will be wonderfully short and crisp. Frangipane is a flavoursome and moist almond based sponge. This is a great recipe to bake with kids as they will love the process of blending, spreading, scattering and getting creative with decorative Jus-Rol pastry shapes.
Preheat the oven to 190C (fan 170C), 375F, Gas Mark 5. Pop a heavy baking sheet into the oven to heat up. Grease a 20cm (1 inch deep) pie tin.
Unroll the Jus-Rol shortcrust pastry and line the prepared tin with it. Trim the pastry edges (reserving them) and pierce the base with a fork. Set aside in the fridge until needed.
Next, make the frangipane. Cream the butter and sugar together in a food mixer (or by hand) until light and fluffy. Beat the eggs in a small bowl and reserve 1 tablespoon of them. Beat the rest of them into the creamed mixture until well mixed. Stir the ground almonds in until well combined.
Spread the frangipane into the tart case. Arrange the fig pieces and blackberries on top, pressing them in slightly. Use the pastry trimmings to decorate the top of the pie, re-rolling them if necessary. Strips of pastry as well as leaves or other shapes look well. Brush the pastry decorations with the reserved egg.
Sit the pie on the hot baking sheet and bake for 45-50 minutes until the frangipane is puffed up and cooked through and the pastry golden. Leave in the tin for a few minutes before carefully removing. Dust with icing sugar if liked and ideally serve warm with vanilla custard, ice cream or cream.
Add freshly grated lime zest to vanilla custard for an even tastier match with the tart.
I developed this recipe as part of a collection for Jus-Rol pastry.
Photo (c) Andrea Flanagan.
320g pack ready-rolled Jus-Rol shortcrust pastry
125g unsalted butter, softened
125g caster sugar
125g ground almonds
3 fresh figs, cut into wedges
200g fresh blackberries
icing sugar to dust, optional
vanilla custard, ice cream or cream to serve