The pastry tart shell is made with milled linseed, self raising flour, rice flour and peanut oil. A recipe without eggs and dairy-free. Linseed (or flaxseed) is well known as the perfect egg substitute. This sweet tart tastes delicious as if prepared in the traditional way.
Difficulty: Very Easy
Preparation: 15 minutes
Cooking time: 45 minutes
Total time: 60 minutes
For the base:
100g (4 oz) self raising flour
50g (2 oz) rice flour
1 tbsp milled linseed
50ml (2fl oz) hot water
40g (1½ oz) refined peanut oil
50g (2 oz) caster sugar
For the filling:
2 handfuls of freshly picked wild blackberries
For the glaze:
3 tbsp blackberry jam
1 tbsp water
1. Place the milled linseed in a cup with 50ml (2fl oz) of hot water. Stir and allow to rest. After about five minutes you will notice that the mix has reached an egg consistency.
2. Meanwhile, mix the two flours with sugar then add the oil.
3. Stir in the mixture of linseed. Mix well with a spoon (add more water if necessary) and shape you dough into a ball.
4. Use a non-stick round tart mould 25cm (10in) in diameter. Place the dough into the mould and, using a sheet of cling film, flat the dough with your hands on the bottom, creating a small edge.
5. Lay the blackberries over the base of the tart.
6. Prepare the glaze melting jam and water in a pan over medium heat. Brush the berries with all the glaze.
7. Cook the tart at 175C/325F/Gas3 for about 45 minutes. Let cool before serving.
NOTE: If you use a non-stick tart mould you won't need to butter the tin. Milled linseed is sold in medium-sized envelopes as a product to be added into yogurt. You can easily replace peanut oil with the sunflower's one.