Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup unsalted butter, chilled and cubed
  • 1 tbsp granulated sugar
  • 0.5 tsp salt
  • 4 tbsp ice-cold water
  • 3 cups fresh mulberries, stems removed
  • 0.5 cup caster sugar
  • 1 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 0.25 tsp ground cinnamon

Instructions:

  1. Combine flour, sugar, and salt. Pulse in chilled butter until the mixture resembles coarse crumbs with pea-sized lumps. Gradually add ice water until the dough just holds together. Press into a disc, wrap in plastic, and chill for 60 minutes.
  2. Roll the dough to 1/8-inch thickness and fit it into a 9-inch tart pan. Prick the bottom with a fork, line with parchment, and fill with pie weights. Bake at 375°F (190°C) for 12 minutes, then remove weights and bake for another 5 minutes.
  3. Toss fresh mulberries with caster sugar, cornstarch, lemon juice, zest, and cinnamon in a bowl. Let it sit for 10 minutes to allow the berries to release their natural syrups.
  4. Pour the berry mixture into the pre-baked shell. Bake for 25–30 minutes until the filling is bubbling around the edges and has a thickened, jam-like consistency.