About this recipe:This tart is a lovely way to use blackberries when in season, and is deceptively simple to make. Usually desserts with meringue are too tricky for me, but this one has always gone well.
280g plain flour
1 egg, room temperature
juice and peel of 1 lemon
375g fresh blackberries
3 eggs, separated
3 tablespoons cold water
150g caster sugar
3 tablespoons hot water
1 teaspoon baking powder
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Method Prep:20min › Cook:40min › Ready in:1hr
With your fingers, work the flour and butter into coarse crumbs. Mix in the sugar, egg, lemon zest and lemon juice into the mixture and knead it into a shortcrust pastry. Leave it in the fridge for 30 minutes.
Preheat the oven to 200 C / Gas 6.
Grease a 25cm springform tin. Roll the pastry out and line the tin so that it is raised 2-3cm at the edges. Prick the pastry several times with a fork and blind bake the pastry in the preheated oven for 20 minutes. Leave to cool. Don't turn the oven off.
Wash the blackberries and pat dry with kitchen paper. Spread the blackberries over the pastry.
Beat the 3 egg whites with cold water until very stiff, sprinkling in the sugar whilst doing so.
Beat the egg yolks until foamy, then stir in the warm water and stir until creamy. Fold in the stiffly beaten egg whites.
Mix flour and baking powder and fold into the egg mixture. Spread the meringue over the blackberries and smooth it out.
Bake in the preheated oven for 15-20 minutes until the meringue is lightly browned. Leave the pie to cool off slightly the carefully remove it from the tin. Dust with icing sugar.
I only got as far as the pastry case on the recipe as I ended up with a very badly behaved pastry that burned really. Perhaps with a different pastry the filling would work, but I didn't have enough blackberries to experiment! - 21 Mar 2011
This was a good recipe, but the pastry did rise more then it should and I did manage to burn it a tiny bit, was still lovely the lemon in it was really nice, I added a little icing suger to my blackberries before I put them in to sweeten them just a tad, - 01 Oct 2012