Ingredients

• 50g/2oz golden caster sugar
• 75g/3oz ground almonds
• 150g/5oz plain flour
• sifted
• 110 g/4oz butter
• diced
• 1 large free-range egg
• 1 heaped tbsp semolina
• 750g/1lb 10oz brambles/blackberries
• 250g/9oz dulce de leche (Argentinean caramel spread) or canned caramel
• 75g/3oz plain flour
• sifted
• 50g/2oz medium oatmeal
• 75g/3oz golden granulated sugar
• 75g/3oz butter
• diced
• 450g/1lb brambles/blackberries
• good slug of Drambuie
• sugar to taste

Directions

• Make the pastry in the usual way: either by hand or in a food processor by processing the sugar
• almonds
• flour and butter together then adding the egg.
• Once amalgamated
• combine in your hands
• wrap in clingfilm and chill well. (The pastry is softish.) Then roll out to fit a deep 23cm/9" loose-bottom
• buttered flan tin. Prick the base and chill again - for at least 3 hours - preferably overnight.
• Sprinkle the semolina over the pastry then scatter over the brambles. Warm the dulce de leche or caramel and spoon over the berries.
• Make the crumble topping by mixing the flour
• oatmeal and sugar and rub in the butter. Sprinkle over the berries and press down very lightly. Bake at 200C/400F/Gas 6 for 15 minutes then reduce to 180C/350F/Gas 4 for 25 minutes until golden brown. Leave until barely warm before carefully decanting to a plate.
• Poach the brambles in the Drambuie
• adding sugar to taste. Poach very briefly
• only 3-5 minutes
• so the berries are still firm. Serve warm - not hot - with the tart and some thick cream.