It’s about time that I made something sweet for you guys - you know, since I went to school for it and everything. Summer’s almost over and I was going through what fruits are going to be leaving us soon and when I saw blackberries, I knew right away that I wanted to bake with them. I’m team blackberries all the way - they are the perfect mixture of sweet and tart when at their prime and they immediately remind me of road tripping with my closest friends in Denver to an apple orchard/blackberry patch two hours away just for fun.
This tart might seem intimidating at first glance, but it’s actually a pretty straightforward recipe. The hardest thing you have to do is make the curd filling, but once you get it down, the opportunities are endless (lemon, raspberry, grapefruit, etc).
If the blackberry curd hasn’t sold you on the time commitment, repeat these three words after me: rosé whipped cream. And if that doesn’t make you want to lick the bowl before you even start baking, then we just won’t get along.
The first thing you’re going to want to do is make your crust. I use a food processor, but you’re welcome to cut the butter in with your hands or a pastry cutter. It’s going to resemble a coarse crumb and once you add water, it’ll come together with a little bit of pressure.
The dough pre bakes in the oven for about 15 minutes, and please don’t forget to poke it with a fork like I did! Luckily I caught it in time to fix my mistake, but boy could it have been quite the disappointment.
After that’s baked and out of the way, we move on to the star of the show: the filling. You’re going to cook the blackberries down a little bit before puréeing them and right away the color is striking.
This goes back on the heat with an egg yolk slurry (that’s a fancy word for something with cornstarch in it). Once it’s thickened, you’ll put that inside of the crust you have and bake it on a low temperature for 15 minutes until it’s set.
Chill the whole thing for at least 2 hours. It’ll be worth the wait when it pops out of the tart pan easier and you can slice the whole thing without anything being runny.
Top with your whipped cream however you’d like. I used a piping bag with a star tip, but spreading that all over the top will no doubt be gorgeous too - it’ll be hard to make the color of the filling look bad actually. Add a couple fresh blackberries and devour immediately (or, if you’re bringing it somewhere be sure to keep it chilled until serving). As we speak, this tart is already gone in the Dukes’ house.