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">25g 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 filling:</li> <li class="ingredients-single-item">500g fresh blackberries</li> <li class="ingredients-single-item">3 large eggs</li> <li class="ingredients-single-item">75g caster sugar</li> <li class="ingredients-single-item">250ml double cream</li> <li class="ingredients-single-item">1 tsp vanilla extract or seeds from 1 vanilla pod</li> <li class="ingredients-single-item">For the glaze:</li> <li class="ingredients-single-item">2 tbsp apricot jam</li> <li class="ingredients-single-item">1 tbsp water</li> <li class="ingredients-single-item">Icing sugar for dusting</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm loose-bottomed tart tin</li> <li class="equipment-single-item">Baking beans or uncooked rice</li> <li class="equipment-single-item">Baking parchment</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Pastry brush</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, salt, and cold cubed butter in a food processor and pulse until the mixture resembles fine breadcrumbs. The cold butter is crucial here as it creates steam pockets during baking that result in flaky layers. If making by hand, use your fingertips to rub the butter into the flour quickly to avoid warming the mixture. </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 together when pinched. If it seems too dry, add the remaining tablespoon of water. The minimal handling prevents the development of gluten, which would make your pastry tough rather than tender. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Turn the dough onto a lightly floured surface and gently bring it together into a disc without kneading. Wrap in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up again, preventing shrinkage during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Preheat your oven to 180°C (fan 160°C). Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, creating a circle large enough to line your tart tin with some overhang. Work quickly to keep the pastry cool. </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 it into the corners without stretching, which would cause shrinkage. Trim off excess pastry, leaving a slight overhang to allow for shrinkage. Prick the base all over with a fork to prevent air bubbles. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Line the pastry case with baking parchment and fill with baking beans or uncooked rice. This blind baking process ensures your pastry base cooks properly without puffing up. Bake for 15 minutes, then remove the beans and parchment and return to the oven for another 5-7 minutes until the base is pale golden and feels dry to the touch. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> While the pastry case cools slightly, gently wash and thoroughly dry your blackberries. Any excess moisture will make your filling soggy. In a medium bowl, whisk together the eggs, caster sugar, double cream, and vanilla until well combined but not aerated – we want a smooth custard, not a mousse. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Arrange about two-thirds of the blackberries in the pastry case. Pour the custard mixture carefully over the berries, filling to about 5mm below the rim of the pastry. The custard will expand slightly during baking, so don't overfill. Scatter the remaining blackberries on top, pressing them slightly into the custard. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Carefully transfer the tart to the oven, reducing the temperature to 160°C (fan 140°C). Bake for 25-30 minutes until the custard is just set with a slight wobble in the center. The lower temperature ensures the custard sets gently without curdling, giving you that silky-smooth texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> While the tart is baking, prepare the glaze by warming the apricot jam with water in a small saucepan until runny. When the tart is done, remove from the oven and let it cool for 10 minutes. Then brush the surface gently with the warm glaze to give your tart that professional patisserie shine. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Allow the tart to cool completely in the tin before carefully removing. The cooling time allows the custard to set fully and the flavors to develop. Just before serving, dust with a little icing sugar for a beautiful finishing touch. This tart is best enjoyed on the day it's made, but will keep for up to 2 days in the refrigerator. </li> </ol>