Mulberry Bakewell Tart
This makes a nice change from too-sweet strawberry jam and is easy enough to make. I haven?t included almond essence, which some will see as blasphemous, but I hate the stuff. A drop of brandy can always be added without doing any harm to the flavours.
Ingredients: ? Shortcrust pastry ? 4oz mulberries ? 4oz ground almonds ? 4oz sugar ? 2oz butter ? 3 eggs ? 1 lemon, zested and juiced
1. Line a baking pan with the pastry and chill for 30 minutes, then bake blind until just cooked.
2. Meanwhile, mix together the almonds, sugar, butter, eggs and lemon zest and juice.
3. Once the pastry is ready, take it out of the oven, scatter the mulberries over it and pour on the almond mixture. Bake in a high oven (200°C) for 30 minutes, or until just set. Serve warm with cold cream.
Loved by all the family and our standard sailing tipple. Warms the toes and the belly.
Ingredients: 1lb mulberries ? 8oz sugar
? 1 litre gin ? 8 almonds
Put all the ingredients in a jar and seal. Shake every day for a week and leave in a dark cool place, giving it an occasional shake. Leave for three months (if you can) and then drink. Use the mulberries at the bottom of the jar for a steamed pudding or pie.