Blackberry & lemon tart from The Great British Bake Off

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on November 01, 2020

    This tart looked so good on the show, I was excited to see the recipe online. The crust wouldn't come together for me, so I had to add extra water, but accidentally added too much. It tasted great, but was a bit tough, probably due to the water. I did need to blind bake the crust longer as well. Lacking an 8" tart pan, I used a 9" springform; there was plenty of crust dough for the larger pan and the filling was just tall enough. Substituting silver gelatine for platinum worked fine. Everything else was easy enough to prepare except the candied hazelnuts. The caramel hardened instantly when the pan was placed in ice water, so I had to reheat it. I ended up just swirling the nuts in the caramel without the fancy drips. The tart looked beautiful and would be great for an elegant dinner. The lemon, blackberry, and hazelnut flavors went together well.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.