Traditional Devonshire Wild Whortleberry Tart

Mix fresh whortleberries (wild bilberries) with caster sugar and a little lemon zest.

Line a tart tin with shortcrust pastry.

Fill with the berry mixture.

Add a pastry lid, seal the edges, and prick the top for steam to escape.

Bake at 190°C for 30-35 minutes until golden brown.

Serve hot or cold with a very large dollop of Devonshire clotted cream.