As promised here is my recipe for a wonderfully seasonal Blackberry Tart.
Heavenly Baking’s Blackberry Tart Recipe
- Pre heat your oven to 200o C / 400oF / Gas Mark 6
- Grease a 23cm loose bottom Tart/Flan Tin use the loose bottom to draw around and cut a circle from grease proof paper to line the pastry with later.
- To make the Pastry Tart case, mix the flour and salt together in a bowl. Cut the butter/baking block into small 1 – 2 cm cube and add to the flour.
- Using both hands, rub the butter/baking block into the flour between your fingers and thumb tips until the mixture looks like breadcrumbs. Stir in the sugar.
- Add the egg a small amount at a time. Stir it in using a palette knife or other round-ended knife until the mixture begins to stick together in large lumps.
- With one hand, bring the mixture together and knead lightly for a few second to give a smooth dough. Be careful not to over knead or your dough will make a hard dense tart case not crumbly and light when cut.
- To roll out: Use a piece of Grease Proof paper as a surface to roll your pastry out on to, sprinkle a very small amount of flour on the paper before rolling and on the rolling pin but not on the pastry itself. Roll out the dough evenly in one direction only, turning it occasionally to get the round shape. The ideal thickness is about 3mm. Do not pull or stretch the pastry.
- Place the pastry into the pre-greased tart tin carefully pressing it into the grooves, trim the top with a sharp knife, prick the base with a fork and put the pre-cut grease proof circle on top of the base make sure it goes up the sides slightly and pour ceramic baking beans/dried beans, pasta or rice on top to weigh it down.
- Bake the pastry for 15 minutes, then remove the baking beans and grease proof paper and return to the oven for a further 5 minutes or until lightly golden in colour and crisp.
- Leave to cool and shrink slightly before removing from the tin, then leave to cool completely.
- Whilst your base is cooling make your Cremè Patisserie. Cream the eggs and sugar together until really pale and thick, unless you have very strong arms it is best to use an electric whisk for this as it will take some time. You want a thick cream consistency that leaves a trail. Sift the flour and corn flour in to the bowl and whisk in with a little cold milk until smooth.
- Heat the rest of the milk until almost boiling and pour on to the egg mixture trickling a very small amount at a time, stirring all the time. Take your time or the heat of the milk will cook the egg mixture.
- Once all the milk is added you will have a custard consistency, pour this into the saucepan and whisk over a low heat until the mixture boils. Add the vanilla extract and cook for a further 2-3 minutes. It will be a thick custardy consistency, transfer to a bowl and cover with cling film loosely so the cling film touches the top of the Cremè Patisserie. Lightly press the cling film to the top of the mixture to stop it forming a skin as it cools. You can place this in the fridge to help it cool quicker, stir occasionally to keep a smooth mixture. It must be completely cool before using.
- For the Berry Glaze put the jams and water into a saucepan and heat gently, stirring until the jam softens. Bring to the boil, add the Cremè de Mure and simmer for 1-2 minutes. Sieve the glaze whilst still warm and leave to cool slightly before using.
- Once your Cremè Patisserie is cool spread it evenly over the base filling it to the rim using a palette knife to get a smooth finish. Place the Blackberries on top of the Cremè Patisserie filling the whole tart top, pour the glaze over the berries filling in any gaps with the glaze, return to the fridge before serving. You can serve as it is or if you have a very sweet tooth you can sift lightly some icing sugar on top.
This dessert really should be eaten the day you make it as the base can get soft from the moisture of the filling if left for too long.
I have also made it into a downloadable pdf so that you can keep it in your own recipe files, click on the title to download.
I hope you enjoy it.
Let me know how you get on yourselves, why not post your pictures on my facebook page of your own creations too http://www.facebook.com/HeavenlyBaking