Rustic Blackberry and Pear Tart

Ingredients

All-purpose flour

1 1/2 cups

Granulated sugar

1/4 cup

Salt

1/2 teaspoon

Unsalted butter

1/2 cup, cold and cubed

Ice water

2-4 tablespoons

Blackberries

1 cup

Pears

2, peeled and sliced

Lemon juice

2 tablespoons

Cornstarch

1 tablespoon

Cinnamon

1/2 teaspoon

Egg

1, beaten

Powdered sugar

for dusting

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, and salt.
2. Add the cold cubed butter to the mixture. Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, stirring until the dough begins to come together. Do not overmix.
4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat the oven to 375°F (190°C).
6. In a separate bowl, gently combine the blackberries, sliced pears, lemon juice, cornstarch, and cinnamon.
7. On a floured surface, roll out the chilled dough into a circle slightly larger than your tart pan.
8. Gently fit the dough into the tart pan, pressing it into the bottom and sides.
9. Pour the fruit mixture into the tart shell, spreading it evenly.
10. Fold any excess dough over the edges of the filling, or trim if desired.
11. Brush the edges of the dough with the beaten egg for a golden crust.
12. Bake for 35-40 minutes, or until the crust is golden and the filling is bubbly.
13. Remove from the oven and cool slightly.
14. Dust the tart with powdered sugar before serving.
15. Serve warm or at room temperature.