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Blackberry Tart

Course: Dessert
Servings: 1 tart

Ingredients

Crust

  • 2 cups all-purpose flour
  • pinch of salt
  • pinch of sugar
  • 12 tbsp butter, cold
  • 1/2 cup cold water (might not need all of it)

Filling

  • 24-30 ounces of blackberries
  • 1/3 cup sugar
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • juice of 1 lemon
  • blackberry jam

Instructions

  • Let’s start with the crust! Place your butter in the freezer for about 30 minutes (this will make it much easier to work with). In a bowl combine the flour, salt and sugar. Take the box grater and grate the frozen butter.
  • Once the butter is grated, combine with the flour mixture. Slowly begin to add water to the mixture. You do not want to put too much. You’ll want to put enough liquid in the mixture to have it all combine together. Keep in mind you will probably not use the entire ½ cup of water.
  • After you have combined everything in a bowl begin kneading the dough on your countertop. In the pictures you will notice I’m stretching the dough with the palms of my hand. This helps make the dough nice and flaky.
  • Once you’ve worked the dough enough, form it into a ball and wrap it in plastic wrap. Allow the dough to sit in the refrigerator for at least an hour. After an hour, pre-heat your oven at 375°F. Flatten the dough by using a rolling pin while keeping the plastic wrap over the dough. This will make it much easier to work with and keep it from sticking to the rolling pin.
  • After getting the dough stretched out, place it inside your tart (or pie) tray. To remove the excess dough, simply roll the rolling pin over the tray. The edge of a tart tray is typically sharp enough to cut the dough. In the pan, give the dough a few pokes with a fork.
  • Place parchment over the dough and place a tray on it. This will place weight on the crust so it doesn’t lift up. Put your crust inside the oven for 15-20 minutes to give it a little bit of a bake. After it has baked, place on a cooling rack.
  • While the crust is in the oven take this time to make the filling. Mix the blackberries, sugar, cinnamon, nutmeg and lemon juice in a bowl.
  • At the bottom of the crust, spread blackberry jam. Do not put too much! Otherwise, the pie will be overly sweet. Place the mixed blackberries over the jam and make sure to spread it out evenly. Bake, at 375°F, for about an hour or until the crust becomes golden brown. I like to place the tart pan on top of a baking sheet just in case the juices from the blackberries bubble over. Once baked, allow the dessert to cool. I would recommend letting the pie sit in the refrigerator for a few hours before serving.