![\"IMG_20150816_194853](\"https:\/\/lacasalforno.com\/wp-content\/uploads\/2015\/08\/img_20150816_194853-m.jpg\")
<\/a><\/p>\nIngredients for the shortcrust pastry:<\/p>\n 300 gr of flour<\/p>\n 100 gr of cold butter cut into cubes<\/p>\n 1 egg<\/p>\n 2 tablespoons of cold water<\/p>\n 4 tablespoons of sugar<\/p>\n 1 pinch of salt<\/p>\n Ingredients for the filling:<\/p>\n 300 gr of blackberries approx.<\/p>\n 250 ml of water<\/p>\n the zest and the juice of one lemon<\/p>\n 1 sachet of custard (optional)<\/p>\n Sugar (according to your taste)<\/p>\n *If you decide to make the custard, I suggest you do it at the very beginning so you give it time to cool down. Here I added the lemon zest.<\/p>\n To make the pastry, start mixing all the ingredients until they are well integrated, but don\u00b4t knead too much. Make a ball with the dough, wrap with transparent plastic and put it in the fridge for about 20 minutes.<\/p>\n For the filling: put in a pan 250 mil of water with 3 tablespoons of sugar and the lemon juice; when it starts boiling add the blackberries (previously washed) and let them cook for about 10 minutes without stirring so much. If you want a touch of acidity you can add one apple cut into small pieces. Then, take the berries out of the pan and let the juice cool down.<\/p>\n Now stretch the dough and place it in a previously greased mold, make some holes in the dough with a fork and pour the custard on top, (if you didn\u00b4t make the custard just place the berries directly on top) and then put the berries on top. You can cover the cake with more dough, just remember to make some cuts with a knife before put it in the oven.<\/p>\n Bake for 50 minutes at 150\u00ba C, let it cool down (if you can wait, because I barely can ;)) and serve with the blackberry syrop.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n