There are some steps up between the pigeon lofts and some wasteland just along the road from Cook House, which at different times of the year are home to elderflowers and sloe berries, while at the top there is a field full of blackberries. This recipe came about as I needed something sweet for the menu at Cook House but had run out of eggs. A simple jam tart seemed the answer, then came the thought of crumble… If you already have pastry and jam this is one of the easiest things to make!
SERVES 6
• 125g plain flour
• small pinch of salt
• 55g cold salted butter, cut into cubes
• 40ml cold water
• 300g Blackberry and Lemon Jam (see page 286)
CRUMBLE TOPPING
• 60g salted butter
• 5 tbsp rolled oats
• 5 tbsp self-raising flour
• 4 tbsp caster sugar
• 3 tbsp ground almonds
EQUIPMENT
• food processor
• 20-cm loose-bottomed tart tin
To make the pastry, sift the flour into a food processor, then add the salt and butter and blitz on high speed until you have a fine crumb. While the machine is still on, slowly pour in the water and as soon as it has all been incorporated turn the machine off. Alternatively, do this by hand, but be careful to handle the pastry as little as possible after adding the water or it will become tough. Form the pastry into a ball, wrap it in clingfilm and leave to rest in the fridge for at least an hour.
Preheat the oven to 200°C/400°F/Gas 6. Roll out the pastry, on a lightly floured worktop, as thin as you dare and use to line the tart tin. Trim the edges and fill with a layer of jam.
To make the crumble topping, melt the butter gently in a pan, then add in all the dry ingredients and mix with a fork until you get a crumbly mix. Sprinkle the mixture over the top of the jam and bake for 20 minutes. Serve hot or cold.