Tarte aux Mures

Ingredients

• Powdered sugar (2 tablespoons, for dusting)
• Lemon juice (1 tablespoon)
• Cornstarch (1 tablespoon)
• Blackberries (2 cups)
• Egg yolks (2)
• Salt (1/4 teaspoon)
• Granulated sugar (1/4 cup)
• Unsalted butter (1/2 cup, cold and cubed)
• All-purpose flour (1 and 1/2 cups)

Instructions

1. In a food processor, combine the all-purpose flour, unsalted butter, granulated sugar, and salt. Pulse the mixture until it resembles coarse crumbs.
2. Add the egg yolks to the food processor. Continue to pulse until the dough comes together.
3. Transfer the dough to a lightly floured surface. Shape it into a disk and wrap it in plastic wrap. Chill in the refrigerator for about 30 minutes. This will allow the dough to rest and the butter to harden, resulting in a flaky crust.
4. Preheat the oven to 375°F (190°C). While the oven is preheating, roll out the dough on a lightly floured surface until it is large enough to fit a 9-inch tart pan.
5. Press the dough into the tart pan. Trim any excess dough from the edges for a neat finish.
6. In a separate bowl, gently toss the blackberries with the cornstarch and lemon juice until they're evenly coated. The cornstarch will help to thicken the blackberry juices, while the lemon juice will balance out the sweetness.
7. Spread the blackberry mixture evenly over the tart crust.
8. Bake the tart for 35-40 minutes. The crust should be golden and the blackberries should be bubbling.
9. Remove the tart from the oven and allow it to cool completely. This will help the filling to set.
10. Just before serving, dust the tart with powdered sugar for a finishing touch of sweetness and sophistication.