Blackberry Tart

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Finally blackberry time again - and therefore time for a delicious blackberry pastry. Perhaps you have some bushes in your garden or neighbourhood that bear lots of the delicious fruit. If that's the case, then you should definitely try baking this blackberry tart. And of course, you can always go get some from the supermarkets.
Somehow blackberries are always somewhat overshadowed by strawberries, blueberries or raspberries. Yet they are so pretty, flavourful and great for our health! In this cake / tart, I replaced the white sugar with sugar alcohol (you can use either xylitol or erythritol) to make it a less guilty treat. Both pastry and filling can be prepared separately one day ahead, then bake next day. Cool the tart thoroughly before slicing to get a nice clean slice. If you can wait, refrigerate the tart until the filling is set, 1-2 hours.

 

Blackberry Tart

adapted from Gedeckter Brombeerkuchen via Gusto

Pastry	Filling&Topping
300 g White spelt flour (or plain flour) 1 tsp Baking powder 100 g Butter 140 g Xylitol granular "sugar" 1/2 tsp Pure vanilla powder Zest of 1 organic lemon 2 Medium eggs A pinch of salt	250 g Blackberries 80 g Xylitol granular "sugar" 4 Medium eggs 60 g Butter 2 tbsp Heavy cream 1 Egg yolk, lightly whisked 30 g Almond flakes 125 g Blackberries Powdered sugar

1. For the filling, puree half of the berries and pass through a sieve. Combine the purée, sugar, eggs, butter and cream and heat over low heat, stirring frequently, until the mixture starts to thicken. Set aside to cool, then chill for an 1 hour. For the pastry, sift the flour and baking powder together. Add in the butter, xylitol, vanilla powder, lemon zest, eggs and a pinch of salt. Mix until the dough comes together. Wrap the dough in cling film and chill for 30 minutes.
2. Preheat the oven to 170C/340F. Thinly grease a 24 cm tart pan with butter. Set aside.
3. Roll out half of the pastry into a round and line the tin with it. Fill the crust with the blackberry cream and the remaining blackberries. Roll out the rest of the pastry into a round, cover with the cream and press lightly around the edges.
4. Brush the pastry top with egg yolk, sprinkle with almond flakes. Bake in the middle of hot oven for 45-50 minutes until golden brown. Remove from the oven, leave to cool completely before slicing, preferably refrigerate the tart until the filling is set, 1-2 hours. sprinkle with icing sugar and garnish with blackberries.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com