Blackberry Tart
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 150 g butter, cold, diced
- 70 ml cold water
- 1 tablespoon powdered sugar
- 1 pinch (s) salt
- 500 g blackberries, fresh
- 2 tablespoon sugar, brown
- 2 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 vanilla pod (s)
- 1 egg yolk
- 1 tablespoon milk
Print Recipe
Pin Recipe Instructions
- Put the flour, salt, powdered sugar, cold butter cubes, salt and the water in a bowl and knead into a smooth dough. You should let the dough rest in the refrigerator for about 30 minutes - but I usually process the dough right away. Roll out the dough with a rolling pin so that it is approx. 3mm thin and then place it in a tart pan. Cut off the protruding edge and roll out again. Use a knife to cut this dough into long, narrow strips (approx. Eight strips).
- For the blackberry filling, put the berries in a bowl with the brown sugar, starch, lemon juice and the pulp of the vanilla pod and stir vigorously. Then pour the berry sauce onto the dough in the mold and spread it evenly with a spoon.
- Place the strips of dough over the tart pan on the berry filling and press down on the edge - cut off any protruding dough again. Now whisk the milk and egg yolk and use a pastry brush to brush the edge of the tart and the lattice of the pastry. Bake at 180 ° C top / bottom heat for about 45 minutes.
- If the whole thing turns brown too quickly, cover the tart with aluminum foil in the meantime.
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