Simon © 2011



1 pckt shortcrust pasty

Icing sugar

350g/ 12 oz blackberries

Pinch ground cinnamon

A little light muscavado sugar

Egg white

2 large eggs

2 egg yolks

250ml/ 8 fl oz double cream

4 tbsp Kirsch

3 tbsp granulated sugar



Preheat the oven to 190 C.  Roll out the shortcrust pasty in icing sugar (this sweetens it up nicely!) and line a 20cm/9 “ tart tin with removable base.  Place on a baking sheet and put in the fridge for 30 mins to chill if time.  Line with baking paper and bake blind for 12 – 15 mins, then remove the beans and paper, brush the base of the pastry shell with egg white and return to the oven for a further 10 mins until golden in colour.


Put the berries into a saucepan with 2 tbsp water and the pinch of cinnamon and simmer briefly.  Sweeten to taste with the sugar.  In a bowl beat the eggs, yolks, cream and Kirsch then add a little more sugar if necessary.  Using a slotted spoon spread the fruit all over the pastry base and pour on the cream mixture.  Return to the oven for approx 30 mins until just firm.  Leave to cool.


Before serving, sprinkle the surface with a thin layer of granulated sugar, spritz with water and blast with a blowtorch.  If you don’t have one, then heat the grill, cover the pastry edges with a strip of tin foil all the way round and blast under the heat until the sugar bubbles and caramelizes.  The thin crisp top contrasts well with the creamy, fruity centre.


Blueberries or blackcurrants may be used instead of the blackberries if wished.