Elderberry Spiced Tart

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For the pastry

250g plain flour

125g unsalted butter

70g icing sugar

3 egg yolks 

1tsp ground allspice

For the filling

100g elderberries

50g blackberries 

50g raspberries 

5 eggs

140g caster sugar 

150ml double cream

Combine the fruit into a saucepan and bring to a slow boil with a lid on to extract the juices, strain through a sieve to remove the seeds, and allow the liquid to cool to room temperature.

To make the pastry, mix the flour, icing sugar, and allspice in a bowl. Rub the butter into the flour with your fingers until crumbly. Mix in the egg yolks. If the pastry is still too dry, add 1-2 tbsp water until it comes together. Roll into a ball and flatten out the pastry with your hands, wrap the dough in cling film, then chill for at least 30 mins. While the pastry is chilling, make the filling. Beat all the ingredients together, then sieve the mixture.

Roll out the pastry on a lightly floured surface to about 5mm thick then lift into a 10inch tart tin. Press down gently on the bottom and sides, then trim off any excess pastry. Stab a few holes in the bottom with a fork and put back in the fridge for 30 mins.

Heat oven to 160C/140C fan/gas 3. Line the tart with baking paper and fill with rice or baking beans. Bake for 10 mins, then remove the tart tin from the oven, remove the paper and beans, then bake for another 20 mins until the pastry is crisp. When the pastry is ready, remove it from the oven, pour in the elderberry mixture and bake again for 30-35 mins until just set. Leave to cool completely and serve with cream.