100g (7/8 cup) whole wheat spelt flour
55g (1/2 cup) white spelt flour
1/4 teaspoon salt
30ml (2 tablespoons) extra virgin olive oil
90ml (1/3 cup + 2 teaspoons) ice cold water
1 teaspoon lemon juice
225g (about 1 1/2 cups) blackberries
2 tablespoons demerara sugar plus extra for sprinkling
1 teaspoon corn flour
1 teaspoon vanilla bean paste
A splash of balsamic vinegar
To make the pastry, combine the flours and salt in the bowl of an electric mixer fitted with the paddle attachment. Turn the speed to low and drizzle in the olive oil. Mix until droplets are spread throughout the flour. Add the water and lemon juice and continue to mix until the pastry starts to clump together in a ball. Gather it together with your hands and swiftly knead it into a ball. Wrap the pastry in cling film and chill for an hour or so. (You can also used a food processor for this stage).
Roughly mix together the blackberries, sugar, corn flour, vanilla and vinegar in a bowl.
Preheat the oven to 180C/350F (fan). When the pastry has chilled, roll it out on a well-floured surface. Add the blackberry mixture in the middle and fold over the sides as shown in the pictures. Sprinkle with a little more sugar and bake for about 30 minutes until the pastry is firm to the touch and the blackberries are sticky.