Description
Have a surplus of blackberries? Why not make them into a delicious and beautiful tart? Make sure to adjust the amount of sugar in the filling according to how sweet your berries are–if they’re a bit tart, try 2/3 cup sugar instead of a 1/2 cup.
Ingredients
- 21 ounces fresh blackberries (Optional)
- 1 ¼ cups whole wheat flour
- ¾ cup whole raw almonds
- ¼ teaspoon salt
- 3 tablespoons unsalted butter, melted
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ cup white sugar
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 3 eggs, lightly beaten
- 1 egg yolk, lightly beaten
- 1 tablespoon lemon juice
- ¼ teaspoon lemon zest
- 3 tablespoons unsalted butter, cut into 1/2-inch pieces
- 1 cup fresh blackberries (Optional)
Instructions
- Place blackberries in a large pot over medium heat. Cook until berries pop and release their juices
- about 10 minutes. Using the back of a wooden spoon
- press berries through a fine mesh sieve set over a large bowl to collect approximately 1 cup blackberry juice. Discard seeds and pulp. Allow juice to cool to room temperature
- about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
- Combine flour
- almonds
- and salt in the bowl of a food processor; pulse a few times until everything is combined and almonds are finely ground. Add in melted butter
- maple syrup
- and vanilla extract. Pulse several more times until mixture is crumbly and resembles wet sand. Pour mixture into the prepared tart pan
- pressing it very firmly and evenly into the bottom and sides of the pan.
- Bake in the preheated oven until the edges of the crust are lightly browned
- about 20 minutes. Cool on a wire rack while preparing the filling.
- Whisk together sugar
- cornstarch
- and salt in a large heat-safe bowl for the filling. Mix in cooled blackberry juice
- eggs
- egg yolk
- lemon juice
- and lemon zest until smooth. Bring a pot of water to a low simmer. Place the bowl with blackberry mixture over the pot of simmering water
- making sure the bowl does not touch the water. Cook
- stirring constantly
- until mixture thickens enough to coat the back of a spoon
- about 10 minutes. Remove the bowl from the heat and stir in butter
- 1 piece at a time
- ensuring each piece melts before adding the next. Strain custard mixture through a fine-mesh sieve into the prepared crust.
- Bake in the preheated oven until filling is just set
- 20 to 25 minutes. Allow the tart to cool completely before removing from the pan. Top with additional fresh blackberries just before serving.
Prep Time: 45 mins
Cook Time: 1 hr
Total Time: 2 hrs 15 mins
Servings: 10