Matt Tebbutt

Tarte à la Crème with Wild Whimberries

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Cooks Country: Modern British Rural Cooking
Cooks Country

By Matt Tebbutt

Published 2008

  • About

Whimberries are quite time-consuming to pick in a sufficient quantity, but if you can find some, they really are the most delightful berry to use in cooking. Abergavenny market usually has some when they’re in season. I’ve used them here to spice up a couple of classic recipes – tarre à la crème and traditional Welsh cakes.

Ingredients

  • 400 g bought or homemade puff pastry
  • 2 vanilla pods, split lengthways
  • 1

Method

To make the compote, warm the whimberries or blueberries in a saucepan gently, with just enough sugar to sweeten slightly, probably about 1 tsp. The berries will release their juice and just about lose their shape. Pull off the heat and reserve.

Preheat the oven to 190°C/375°F/gas mark 5