September and October are the months for Blackberries – They grow in abundance along the field boundaries on our farm and we love to eat them! Mum makes the nicest Blackberry Tart in Athenry
Tara H.   

Ingredients:
Blackberries
Cornflour
Sugar

Pastry:

225g of Plain flour
50g of icing sugar .
150g margarine
Beat together an egg yolk, 1 tablespoon ice cold water and 1/2 teaspoon of  lemon juice.  

Method for Making Pastry 

1. Sieve flour and icing sugar together.

2. Place half the flour mixture in a mixing bowl together with the margarine and beaten egg mixture.

3. Cream with a fork until well mixed.

4. Add the remaining flour mix to firm dough.

5. Knead lightly until smooth. Place in polythene, bag or wrap in cling film and leave in refrigerator for 1 hour.

To complete the pie

1. Line the plate with half of the pastry.

2. Wash the blackberries and drain well.

3. Pour the blackberries on the pastry. Cover with sugar.

4. Sieve three tablespoons of cornflour on top of the sugar

5. Cover with remaining pastry.

Bake for forty minutes approximately.