Dewberry & Walnut Frangipane Tart

A late-summer tart filled with the deep, dark sweetness of wild dewberries and the warm, buttery flavour of roasted walnuts. The wholemeal pastry keeps everything rustic, while a final glaze of bramble jelly gives the tart a jewel like shine.

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.

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Rustic, a little unruly and all the better for it, the sort of bake that belongs on an old wooden table at Shortcake Cottage, with stained fingers, crumbs on the linen and the last of the summer light slipping through the window.

fruit tart, frangipane, autumn recipes, fall recipes, easy dessert, tart, wild food, foraged food

Yield: 8

Author: Suze Morrison

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Dewberry & Walnut Tart

Prep time: 30 MinCook time: 1 HourTotal time: 1 H & 30 M

A late-summer tart filled with the deep, dark sweetness of wild dewberries and the warm, buttery flavour of roasted walnuts. The wholemeal pastry keeps everything rustic, while a final glaze of bramble jelly gives the tart a jewel like shine.

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.

Ingredients

For the Wholemeal Pastry

• 175g wholemeal regenerative plain flour
• 110g unsalted butter, cold and cubed
• 1 egg yolk
• 1–2 tbsp ice-cold water
• Pinch of fine sea salt

For the Walnut Frangipane

• 110g roasted walnuts
• 110g unsalted butter, softened
• 110g golden caster sugar
• 1 large egg
• 1 tbsp vanilla extract
• 2 tbsp plain flour
• 150–200g fresh dewberries
• To finish
• 2–3 tbsp bramble jelly

Instructions

For the Walnut Frangipane

1. 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.
2. Flatten into a disc, wrap and chill for 30 minutes.
3. 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.
4. 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
5. 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.
6. 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.
7. 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.
8. 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.
9. Serve slightly warm or at room temperature, perhaps with a spoonful of crème fraîche.
10. .

https://gourmetglow.co.uk/recipes/dewberry-walnut-frangipane-tart

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