Blackberry Torte.

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.

Start with:

  • 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.

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