Blackberry Tart Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the pastry:</li> <li class="ingredients-single-item">200g plain flour</li> <li class="ingredients-single-item">100g cold unsalted butter, cubed</li> <li class="ingredients-single-item">30g icing sugar</li> <li class="ingredients-single-item">1 large egg yolk</li> <li class="ingredients-single-item">2-3 tbsp ice-cold water</li> <li class="ingredients-single-item">Pinch of salt</li> <li class="ingredients-single-item">For the custard filling:</li> <li class="ingredients-single-item">250ml whole milk</li> <li class="ingredients-single-item">1 vanilla pod, seeds scraped (or 2 tsp vanilla extract)</li> <li class="ingredients-single-item">3 large egg yolks</li> <li class="ingredients-single-item">75g caster sugar</li> <li class="ingredients-single-item">25g cornflour</li> <li class="ingredients-single-item">For the topping:</li> <li class="ingredients-single-item">400g fresh blackberries</li> <li class="ingredients-single-item">3 tbsp blackberry or apricot jam</li> <li class="ingredients-single-item">1 tbsp water</li> <li class="ingredients-single-item">Icing sugar for dusting (optional)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li> <li class="equipment-single-item">Baking beans or dried rice</li> <li class="equipment-single-item">Baking parchment</li> <li class="equipment-single-item">Food processor (optional)</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Start by making the pastry. Place the flour, butter, and salt in a food processor and pulse until the mixture resembles fine breadcrumbs. Alternatively, rub the butter into the flour using your fingertips, working quickly to keep the mixture cool. The cold butter creates pockets of steam during baking, resulting in flaky layers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Add the icing sugar and pulse briefly to combine. Then add the egg yolk and 2 tablespoons of ice-cold water. Pulse again until the dough just starts to come together – it should hold when squeezed but not be sticky. Add the remaining tablespoon of water only if needed. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Turn the dough onto a lightly floured surface and gently bring together to form a disc without overworking it (overworking develops gluten, making the pastry tough). Wrap in cling film and chill for at least 30 minutes. This relaxes the gluten and firms up the butter, preventing shrinkage during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Preheat your oven to 180°C (160°C fan/gas mark 4). Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, creating a circle about 5cm larger than your tart tin. Keep lifting and turning the pastry as you roll to prevent sticking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Carefully drape the pastry over your rolling pin and transfer it to the tart tin. Gently press into the corners without stretching it (stretching leads to shrinkage). Roll your rolling pin over the top to trim excess pastry, then prick the base all over with a fork. Return to the fridge for 15 minutes to prevent shrinkage. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Line the chilled pastry case with baking parchment and fill with baking beans or dried rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-7 minutes until the base is pale golden and feels dry to the touch. Set aside to cool while you prepare the custard. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> For the custard, heat the milk with the vanilla pod and seeds (or extract) in a saucepan until just below boiling point. Meanwhile, whisk together the egg yolks, sugar, and cornflour in a heatproof bowl until pale and thick. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Remove the vanilla pod (if using) from the hot milk. Slowly pour the hot milk onto the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring continuously with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon – about 5-6 minutes. The cornflour helps stabilize the eggs, preventing them from scrambling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Transfer the custard to a clean bowl and cover the surface directly with cling film to prevent a skin forming. Allow to cool for 10 minutes, then pour into the baked pastry case. Spread evenly and refrigerate for at least 30 minutes or until the custard is completely set. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Sort through your blackberries, selecting the firmest, most evenly shaped ones. Arrange them decoratively on top of the set custard, starting from the outside and working inward. You can create concentric circles or any pattern you prefer. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> In a small saucepan, warm the jam with the water until it becomes liquid. Pass through a fine sieve if it contains fruit pieces. While still warm, gently brush this glaze over the blackberries using a pastry brush. This not only adds shine but helps preserve the freshness of the berries. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Refrigerate the finished tart for at least 1 hour to fully set before serving. Just before serving, dust lightly with icing sugar if desired. The tart is best enjoyed on the day it's made, but will keep refrigerated for up to 2 days. The contrast between the crisp pastry, silky custard, and juicy blackberries makes every bite a delight! </li> </ol>