- 50g/2oz golden caster sugar
- 75g/3oz ground almonds
- 150g/5oz plain flour, sifted
- 110 g/4oz butter, diced
- 1 large free-range egg
- 1 heaped tbsp semolina
- 750g/1lb 10oz brambles/blackberries
- 250g/9oz dulce de leche (Argentinean caramel spread) or canned caramel
- 75g/3oz plain flour, sifted
- 50g/2oz medium oatmeal
- 75g/3oz golden granulated sugar
- 75g/3oz butter, diced
- 450g/1lb brambles/blackberries
- good slug of Drambuie
- sugar to taste
- Make the pastry in the usual way: either by hand or in a food processor by processing the sugar, almonds, flour and butter together then adding the egg.
- Once amalgamated, combine in your hands, wrap in clingfilm and chill well. (The pastry is softish.) Then roll out to fit a deep 23cm/9″ loose-bottom, buttered flan tin. Prick the base and chill again – for at least 3 hours – preferably overnight.
- Sprinkle the semolina over the pastry then scatter over the brambles. Warm the dulce de leche or caramel and spoon over the berries.
- Make the crumble topping by mixing the flour, oatmeal and sugar and rub in the butter. Sprinkle over the berries and press down very lightly. Bake at 200C/400F/Gas 6 for 15 minutes then reduce to 180C/350F/Gas 4 for 25 minutes until golden brown. Leave until barely warm before carefully decanting to a plate.
- Poach the brambles in the Drambuie, adding sugar to taste. Poach very briefly, only 3-5 minutes, so the berries are still firm. Serve warm – not hot – with the tart and some thick cream.