Dean's blackberry tart

Dean and his daughter Indie join us in the studio to bake a summer treat.

Serves 6
Prep: 10 minutes
Cook: 35 minutes

Ingredients:

Batter:
2 eggs
2 egg yolks
100g caster sugar
50g plain flour
40g ground almonds
200ml double cream

Pastry case:
4 sheets filo pastry
50g unsalted butter, melted
300g blackberries
Icing sugar for dusting
Ice cream for serving (optional)

Method:

1. Put the eggs and sugar into a bowl then whisk until light, sift in the flour then add the almonds and cream, mix until fully combined.

2. Take a sheet of filo then lay into a greased medium sized oven proof frying pan (approximately 25cm diameter) or round baking dish, brush lightly with butter then repeat the process until the filo has been used up, overlapping each sheet so every side of the pan has some filo hanging over, brush with a final coating of butter. Scatter the blackberries into the bottom of the pan then pour the batter mix over the top.

3. Turn the edges of the filo in on themselves to form a neat crust then brush with a last coating of butter. Bake in a pre-heated oven set at 180C / gas 4 for 30-35 minutes. Before serving dust with icing sugar and serve with a scoop of ice cream if using.