Why You Should Make This Blackberry Tart
Blackberries are in season during the summer, which makes this the perfect time to make a delicious blackberry tart. This recipe is easy to follow and requires only a few simple ingredients. The combination of the sweet and tangy blackberry filling and the buttery crust is simply irresistible. Serve this tart as a dessert for a special occasion or as a sweet treat on a warm summer day.
Ingredients
For the crust:
- 250g all-purpose flour
- 125g unsalted butter, chilled and cubed
- 1/4 tsp salt
- 1 egg yolk
- 3 tbsp ice water
For the filling:
- 500g fresh blackberries
- 1/2 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tbsp unsalted butter
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine flour, salt and cubed butter. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse sand.
- Add the egg yolk and ice water to the mixture, and knead until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
- In a separate bowl, mix the blackberries, sugar, cornstarch and lemon juice.
- Roll out the chilled dough on a floured surface and transfer to a 9-inch tart pan. Trim the edges and prick the bottom with a fork.
- Add the blackberry mixture to the tart shell and dot with butter.
- Bake for 40 minutes or until the crust is golden brown and the blackberries are bubbling.
- Let the tart cool for at least 20 minutes before slicing and serving. Enjoy!
Variations
- For a vegan version, substitute the butter with vegan butter and use a flax egg instead of the egg yolk.
- You can also add other fruits to the filling, such as raspberries or blueberries, for a mixed berry tart.
- Serve the tart with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert.
Tips
- Make sure the butter for the crust is chilled before using it. This will ensure a flaky and buttery crust.
- If the blackberries are very tart, you can add a bit more sugar to the filling.
- To prevent the crust from getting soggy, you can brush it with a beaten egg before adding the filling.
This blackberry tart is a delicious and impressive dessert that is perfect for any occasion. The combination of the sweet and tart blackberry filling with the buttery crust is simply irresistible. Try this recipe today and enjoy the taste of summer in every bite!
FAQ
What type of crust should I use for the Blackberry Tart?
You can use either a store-bought or homemade crust for the Blackberry Tart. If using a store-bought crust, make sure to choose one that is compatible with the tart pan size needed.
Can I use frozen blackberries instead of fresh ones?
Yes, you can use frozen blackberries instead of fresh ones. However, make sure to thaw and drain them first to prevent excess liquid in the tart.
Can I substitute the blackberries with other fruits?
Yes, you can substitute the blackberries with other fruits, such as raspberries or blueberries. Just make sure to adjust the sugar amount accordingly based on the sweetness of the fruit.
Should I blind bake the crust before adding the blackberry filling?
Yes, it’s recommended to blind bake the crust before adding the blackberry filling to prevent the crust from becoming soggy.
How do I prevent the filling from spilling over the tart edges?
Make sure to fill the tart with the blackberry mixture just below the rim of the crust to prevent spillage. You can also place a baking sheet underneath the tart while baking to catch any spills.
Can I make the tart in advance?
Yes, you can make the tart in advance and store it in the fridge for up to 2 days. However, the crust may become slightly softer due to the moisture from the filling.
Can I freeze the tart?
Yes, you can freeze the baked tart for up to 3 months. Make sure to wrap it tightly with plastic wrap and foil before freezing.
How do I serve the tart?
You can serve the tart at room temperature or slightly warm. Top it with whipped cream or vanilla ice cream for extra indulgence.
How do I store leftover tart?
You can store leftover tart in the fridge for up to 3 days. Cover it with plastic wrap or foil to prevent it from drying out.
