I love the tartness of berries, and for a wintry dessert, a warm berry pie straight out of the oven served with vanilla ice-cream or whipped cream, goes down a treat with most.
You can use fresh or frozen boysenberries, or blackberrys, for this recipe.
500g boysenberries (fresh or frozen) 3/4 cup sugar 1 tsp lemon juice
For serving, vanilla ice-cream or whipped cream
Combine the berries, sugar and lemon juice in a bowl, cover with gladwrap and set aside for 1 hour on the bench, or in the fridge overnight.
Add the berry mixture to a sauce pan and cook over medium heat, stirring until the sugar has dissolved.
Once the sugar has dissolved, turn up the heat and bring the berry mixture to the boil. Using a spoon, skim off any foam that forms on the surface.
Heat at the boil until it reaches 104°C (using a candy thermometer) or until it passes the "Sheet test" for jellying:
Dip a cool metal spoon into the boiling jelly mixture and lift the spoon out of the steam so the syrup runs off the side. When the mixture first starts to boil, the drops will be light and syrupy. As the syrup continues to boil, the drops will become heavier and will drop off the spoon two at a time. When the two drops form together and "sheet" off the spoon, the jellying point has been reached.
Take the berry mixture off the heat, poor into a heat proof bowl and allow to cool completely. Once cooled to room temperature, cover with gladwrap and put in the fridge until your pastry case is ready.
Sweet short crust pastry
Ingredients 1 1/2 cups (225g) plain flour
125g butter, chilled and cut into cubes
1/2 cup (80g) icing sugar
3 egg yolks
1 tbsp iced water
Preheat oven to 180°C.
Place the flour, butter and sugar in the bowl of a food processor and process in 3 short bursts or until the mixture resembles fine breadcrumbs.
Add the egg yolks and water into the processor, and pulse 3 or 4 more times. Don't over pulse, the mixture should only just start coming together. Turn the dough mixture out onto a (very) lightly floured surface and gently bring together to form a ball.
Using your hands, flatten dough into a disk. Wrap in plastic wrap and refrigerate for 1 hour.
Roll the dough out between 2 sheets of non-stick baking paper or gladwrap to 3mm thick. Once rolled, refrigerate to chill if the weather is particularly warm, and the dough is very soft.
Line a lightly greased 22cm loose-bottomed tart tin with the pastry. Trim edges and prick the base with a fork. Keep the trimmings to use for a pastry lattice on top of the tart. Refrigerate for 30 minutes.
Line the pastry case with non-stick baking paper and fill with baking weights. Bake for 15 minutes, remove the paper and weights.
Allow to cool in the tin.
Now we start putting together our boysenberry tart...
While the pastry is cooling, roll out the remaining dough so it is wide enough to fit the tart pan, then cut it into 1.5cm strips.
Fill the pastry case with the filling, and lace the lattice strips on top of the tart to resemble mine in the pictures.
Place in the oven for 15-20 minutes until the lattice is golden brown.