Blackberry Tart Recipe
Category: Desserts
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Powdered sugar | 100g |
| All-purpose flour (00) | 250g |
| Egg yolks | 2 |
| Butter (cold, cut into cubes) | 125g |
| Lemon zest | Half |
| Pinch of salt | 1 pinch |
| Blackberries | 400g |
| Brown sugar | 75g |
| Lemon zest (additional) | Half |
Instructions
-
Preparing the Blackberries:
Start by placing the blackberries into a bowl. Sprinkle the brown sugar over them and stir gently with a spoon. Cover the bowl with plastic wrap and leave the blackberries to macerate at room temperature for at least 4 hours, or even overnight if you prefer. This process helps the blackberries release their juices and enhances their sweetness. -
Making the Shortcrust Pastry:
While the blackberries are macerating, it’s time to prepare the shortcrust pastry. In a food processor, combine the sifted flour, a pinch of salt, and cold butter cut into small cubes. Pulse the mixture briefly until it forms a sandy texture. -
Forming the Dough:
Transfer the sandy mixture onto a work surface (or into a bowl) and add the powdered sugar and grated lemon zest. Create a well in the center and add the egg yolks. Using a fork, gently mix the ingredients together, and when the eggs have absorbed most of the dry ingredients, continue to knead the dough by hand. Handle the dough as little as possible to prevent it from warming up too much, which could affect the texture of the pastry. Once the dough comes together, form it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow it to firm up. -
Preparing the Tart Base:
After the blackberries have macerated, drain them in a colander, making sure to collect the juice in a bowl. Roll out two-thirds of the chilled dough on a lightly floured surface to a thickness of about half a centimeter. Roll the dough onto a rolling pin and transfer it to a fluted tart pan (about 18 cm in diameter). Gently press the dough into the pan, making sure it lines the bottom and sides evenly. Trim the excess dough using the rolling pin to gently cut along the edges of the pan. Prick the base of the tart with a fork to prevent it from puffing up during baking. -
Filling the Tart:
Spread the macerated blackberries evenly over the prepared tart base, ensuring they are distributed in a single layer for even cooking. -
Lid for the Tart:
Take the remaining dough from the fridge and roll it out between two sheets of parchment paper. Once the dough is the right size, remove one sheet of paper and use the second to help transfer the rolled dough onto the filled tart. Press the edges of the dough into the sides of the base to seal the tart. Trim any excess dough and prick the surface with a fork to allow steam to escape during baking. -
Baking the Tart:
Preheat your oven to 175°C (347°F) in static mode. Place the tart on the lower rack of the oven and bake for 35 minutes. After this initial time, move the tart to the middle rack and bake for an additional 5 minutes to allow the top to become slightly golden and crisp. -
Cooling:
Once the tart has finished baking, remove it from the oven and allow it to cool completely before serving. This step is important as it lets the flavors settle and the tart firm up for easy slicing.
This delicious blackberry tart is a perfect treat for any occasion, with a rich buttery crust that pairs beautifully with the sweet, tangy blackberries. Enjoy it as a special dessert or share it with family and friends over tea.
