Blackberry Bakewell Tart

For The Crust:
1/2 cup shortening1 1/2 cups rice flour4 tbsp cold water
Preheat oven to 180 degrees.
Cut shortening into rice flour until crumbly. Add water. Work dough with hands until soft and form into ball.
Place dough in 8 inch pie pan and press it into the bottom and sides, use the back of a spoon or fingers.
Use fork to prick the bottom of the crust to prevent buckling. Place crust in oven and bake for 12 to 15 minutes, or until edges are golden brown.

Blackberry Filling:
2 cups blackberries
1/3 cup of sugar
Squeeze of lemon
1 tablespoon of cornflour
Reduce in a pot over a low heat until thick.

For the Almond Cream:
6 tablespoons unsalted butter, room temperature
2/3 cup sugar
¾ cup ground blanched almonds
2 teaspoons all-purpose flour
1 teaspoon cornstarch
1 large egg
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom 
For the Almond Cream:
Combine the butter and sugar in a food processor until smooth. Add the ground almonds, flour, and
cornstarch being sure to process after the addition of each ingredient. Add the egg, vanilla and spices
and process until the almond cream is well combined.

 

To Assemble:

Pour blueberry filling over the base of the crust, and then cover with almond cream. Bake in a 180c oven for 30 - 40 minutes until golden brown and crispy. 

Pumpkin Pie - Gluten and Dairy Free

For the crust:

One portion of gluten free shortcrust pastry. I used Maggie Beer's recipe substituting the butter with coconut butter. Shape pastry to a deep dosh 6' tin, cover with a sheet of baking paper and weight with pie weights or rice. Bake for 20 minutes in a 180c oven, then set aside to cool. 

For the filling:
2 cups of pumpkin pulp purée 
1 1/2 cup of coconut cream
1/2 cup packed dark brown sugar
1/3 cup white sugar
1/2 teaspoon salt
2 eggs plus the yolk of a third egg
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamon
1/2 teaspoon of lemon zest

 Preheat oven to 200c

Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.

Pour into pie shell and bake at 200c for 15 minutes. After 15 minutes reduce the temperature to 180c. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.
Cool on a wire rack