Blackberry Tarts are the perfect summer dessert. When the berry season reaches its peak the blackberries are just the right balance of tart and sweet. Frozen berries work great, too. This recipe uses our sweet pastry dough crust with almond flour and is filled with blackberry jam and whole berries as well. Serve each slice with a healthy dollop of whipped cream. It’s easiest to cut after it has cooled completely, if you can wait that long!
- Yield: large round tart (8-10 slices Servings)
- On a lightly flowered surface, roll out one pastry dough round into a circle until it has reached at least 11 inches in diameter and is about ¼ inch thick.
- Gently lay the dough into a buttered 9inch fluted tart pan with removable bottom that has been lined with parchment paper.
- Push the dough into all corners and make sure it is covering all sides of the tart mold. Using a fork, gently poke holes in the bottom of the tart dough being careful not to make long tears.
- Trim the edges and place in the freezer for 10-15 minutes.
- Roll out the second round of pastry dough into a rectangle that is about ¼ inch thick.
- Using a ruler and knife, cut ½ inch thick strips of dough and transfer them to a flat baking sheet. Chill the strips of dough in the refrigerator while you assemble the tart.
- Par-bake the tart shell at 350 degrees for 15 to 20 minutes or until it just barely begins to color. Do not bake completely as you will need to put the tart back in the oven to finish baking the top crust. You may need to gently push down the tart dough during baking if large air bubbles begin to form.
- Once the crust has cooled, spread the blackberry jam into the bottom of the tart making sure to reach all the edges evenly.
- Slice the blackberries in half and place them on top of the jam creating a nice even layer.
- Remove the pastry dough strips from the refrigerator and place them in a crisscross pattern on top of the blackberries. Trim the strips when they reach the edge of your tart pan and press down the edges to adhere to the outside tart crust.
- Sprinkle the sanding sugar across the top of the tart making sure to cover the strips of dough.
- Return the tart to the oven and bake until the strips of dough are a nice golden brown and the filling has begun to bubble up a bit.
- Remove the tart from the oven and allow to cool completely on a cooling rack before attempting to remove it from the tart pan.
- Cut the tart into desired portions and serve with whipped cream.
Related Recipe: Sweet Tart Dough