“Blackberry Tart” from “Sirocco”

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Hastily taken photo in the middle of book club. Apologies for the quality. 

When we went to see Sabrina Ghayour demonstrate this book, she said she always struggled with making pastry until Raymond Blanc showed her the method she describes in this recipe. If only we could all have personal lessons from Raymond Blanc to learn how to make things. Sigh.

But the point is, the recipe and the instruction she has for the pastry are very clear and easy to understand. So if you struggle with pastry, you might want to read and make this one.

I’ve now made this tart twice: once for Sunday lunch and another for my book club. It was yet another Book Club triumph.

Using pistachios as the base was interesting and delicious. However, here’s a top tip: try to find and use pre-shelled pistachios. The second time I made this, I couldn’t find them, so I had to shell pistachios instead. It was fine– it was a beautiful day so I did the task sitting out in the sunshine– but it’s much, much quicker to use the pre-shelled ones.

Delicious. Would eat again.

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“Blackberry Tart” from “Sirocco”

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