Blackberry Tart
Ingredients
- For the dough
- 250 grams Pastry flour
- 50 grams fine sugar
- 1 pinch salt
- 125 grams butter
- 1 egg
- For the filling
- 350 grams Blackberry
- 3 tsps cornstarch (mixed with a little cold water)
- 100 grams jam sugar (2:1)
- For preparation
- Parchment paper
- Legume (for blind baking)
Preparation steps
Preheat the convection oven to 180°C (approximately 350°F). Pour the flour out onto a work surface, mix with sugar and salt and make a well in the center. Cut the cold butter into small pieces and distribute around the flour.
Crack the egg in the center and combine all the ingredients with a pastry knife until crumbly. Knead by hand to make a dough, form into a ball, wrap in plastic wrap and refrigerate for about 30 minutes.
Rinse and sort the blackberries, mix with the jam sugar and bring to a boil in a saucepan. Mash the berries slightly and add the starch and water mixture. Allow to thicken slightly then remove from the heat.
Roll 3/4 of the dough on a floured work surface (or between two sheets of parchment paper) to 3-4 mm (approximately 1/8 inch). Line the tart tin with the dough, cover with parchment paper, pour in the beans and blind bake for about 10-15 minutes in the preheated oven.
Remove the parchment paper and beans and spread the blackberry mixture over the surface. Roll out the rest of the dough thinly and cut into narrow strips using a pastry wheel. Decorate the top of the tart with the dough strips in a grid pattern. Bake for another 15-20 minutes until golden brown, remove from the oven and let cool. Serve cool or warm and garnish as desired.
