The first of our wild blackberries have come in. Not enough for a pie, but enough to make a torte. The picture below shows it just out of the oven.
- 2/3 stick butter. (real butter is best for this, but margarine will do in a pinch).
- 1 cup (300 ml) flour (plain flour in the UK)
- 1/3 cup sugar
Cream them together. It should resemble a coarse flour when done.
Reserve about 1/2 the mixture. Add enough cold water to the rest to make a dough (If you add too much add flour until it is smooth and not too sticky (i had to)).
Roll it out, add 1/5 or so of the reserved mixture. Fold over and repeat until all the reserved mixture is used. Basically you’re making a flakey sweet pie crust.
Put the blackberries down the middle and add about 1/3 cup sugar.
Fold over and slit the top. Sprinkle with sugar.
Bake at 375F (190C +-) for half an hour.
Enjoy. It’s best warm, but makes a great breakfast too.