A post by Cranberry Crumbs
Photo: Shisma · CC BY 4.0
About this photo & recipe
Apple pie 44.jpg. Resized and converted to WebP; no AI alteration of the photograph. Photo used as decorating inspiration; the original photographer did not make or endorse this AI-assisted recipe. Recipe in development, not kitchen-tested.
Dark Berry Tart with Patchwork Pastry200 min · 8 wedges · Recipe card
Ingredients
- For the pastry: 300 g all-purpose flour
- 150 g cold unsalted butter, cubed
- 50 g granulated sugar
- 2 g fine salt
- 1 large egg (about 50 g without shell)
- 30 g cold water
- For the filling: 500 g frozen blackberries
- 100 g granulated sugar
- 20 g lemon juice
- 20 g cornstarch
- 15 g cold water
- For finishing: 15 g milk
- 8 g coarse sugar
Let’s make it
- Mix the flour, sugar, and salt. Rub in the cold butter until the mixture has pea-size pieces. Stir in the egg and cold water just until a dough forms. Divide into two portions, one slightly larger for the base; flatten into discs, wrap, and chill for 30 minutes.
- Put the blackberries, sugar, and lemon juice in a saucepan over medium heat. Cook, stirring occasionally, for 8–10 minutes until the berries release their juices and soften. Mix the cornstarch with 15 g cold water, stir it into the berries, and cook for 1–2 minutes until thick and glossy. Spread the filling in a shallow dish and cool completely.
- Heat the oven to 190°C conventional (170°C fan). Roll the larger pastry disc to about 3 mm thick and line a 23 cm fluted tart tin, pressing it into the sides. Trim the edge and chill the lined tin for 10 minutes.
- Spoon the cooled filling into the shell and level it. Roll the remaining pastry to about 3 mm thick and cut broad, uneven pieces. Arrange them across the filling with a few small gaps, then press the edges lightly to seal and trim the excess.
- Brush the pastry with milk and scatter coarse sugar over it. Set the tin on a baking tray and bake for 50–55 minutes, until the pastry is golden and the filling bubbles through small gaps.
- Cool in the tin for at least 100 minutes so the filling settles. Release the tart and cut into 8 wedges with a sharp knife.
Kitchen notes
This is an AI-assisted recipe in development, not kitchen-tested; the photo is decorating inspiration rather than the tested result. Store covered in the refrigerator for up to 3 days. Contains wheat, dairy, and egg.
Recipe in development · not kitchen-tested.
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