Teresa's Recipes
Classic Blackberry Tart
Embark on a journey to the heart of French patisserie with this Classic Blackberry Tart. A luscious, sweet blackberry filling is nestled in a rich, buttery crust that crumbles delightfully with each bite. Topped with a light dusting of powdered sugar, this dessert offers an exquisite balance of tartness and sweetness, perfect for any occasion.
Ingredients
- 2 tablespoons, for dusting Powdered sugar
- 1 tablespoon Lemon juice
- 2 tablespoons Cornstarch
- 2 cups Blackberries
- 4-6 tablespoons Ice water
- 1/2 cup, cold and cubed Unsalted butter
- 1/4 teaspoon Salt
- 1/4 cup Granulated sugar
- 1 1/2 cups All-purpose flour
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Chill Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Calories: 250
- Fat: 11g
- Carbs: 34g
- Protein: 3g
- Sodium: 75mg
- Sugar: 15g
Instructions
- In a food processor, combine the all-purpose flour, granulated sugar, and salt. Pulse to mix.
- Add the cold, cubed unsalted butter to the food processor. Pulse until the mixture resembles coarse crumbs.
- Gradually add the ice water to the food processor, 1 tablespoon at a time, pulsing after each addition. Continue this process until the dough just starts to come together.
- Transfer the dough onto a lightly floured surface. Shape it into a disk, wrap in plastic wrap and allow it to rest in the refrigerator for 30 minutes.
- While the dough is chilling, preheat your oven to 375°F (190°C).
- In a separate bowl, combine the blackberries, cornstarch, and lemon juice. Gently toss until the blackberries are well coated.
- Roll out the chilled dough on a lightly floured surface until it forms a circle large enough to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess.
- Pour the blackberry mixture into the tart shell, spreading it out evenly.
- Bake the tart in the preheated oven for 40-45 minutes, until the crust is golden brown and the blackberries are bubbling.
- Allow the tart to cool before dusting it with powdered sugar.
- Serve the blackberry tart at room temperature for the best flavor experience. Enjoy!
Tips
- For a gluten-free version, use a mix of almond flour and gluten-free all-purpose flour in place of the regular all-purpose flour.
- This recipe can be easily adapted to other berries. Try using raspberries or blueberries for a different flavor.