Ingredients
For Sweet Almond Pastry Crust:
- 2 cups all purpose flour
- 1/2 cup finely ground almonds
- 1 heaping tablespoon brown sugar
- Pinch salt
- 1/2 pound cold unsalted butter, cut into small cubes
- 5 to 6 tablespoons ice water
- bag of dried beans
For Tart Filling:
- 3 pints blackberries
- 1/2 cup all-purpose flour
- Pinch salt
- 1 1/2 cups granulated sugar
- 6 tablespoons unsalted butter, small cubes
- Juice 3 lemons
- 1 tablespoon finely chopped lemon zest
- 1 tablespoon brown sugar
Directions
For Crust: In large mixing bowl, mix the flour, ground almonds, brown sugar and salt together. Rub the butter pieces into the flour mixture. Add the ice water and gently knead until dough comes together. Wrap in plastic and form in flat disc about 1-inch thick. Refrigerate dough for 1 hour.
Preheat oven to 400 degrees F.
Sprinkle flour on the countertop and roll out the dough to an even thickness, round shape. Place dough round in a 10-inch tart pan with removable bottom. Fold any edges inside, forming a thicker crust. Leave the dough a bit longer than the edges of the tart pan to allow for shrinking during cooking. Line the inside of the crust with parchment paper or foil. Pour in the beans, filling to the edges. Bake about 20 minutes, or until bottom begins to look cooked. Let cool. Remove the beans and foil.
For Tart: Toss the berries with the flour, salt, sugar, butter, and lemon juice and lemon zest. Stir in the brown sugar. Place the fruit in a saute pan over medium heat and cook just until a sauce is formed. Place the fruit in the baked crust and bake for about 40 minutes, or until the fruit bubbles and juice thickens.
Remove from oven and cool for 2 hours before slicing.
* Home Cook
Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By Laneycakes
on February 07, 2012
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Scrumptious! My family and I devoured this, topping each of our portions with a scoop of vanilla ice cream. I will definitely make this again. I made this exactly according to the recipe, but I did not use all of the blackberry sauce. I put the blackberries in the tart shell, and then added the juice until it was just below the rim of the shell. Use the recipe recommendation of letting the shell extend slightly above the rim of the tart pan. I was glad that I baked the tart on a rimmed baking sheet to catch the juice that bubbled over.
Just a couple notes that may shed some light on other reviewer concerns: 3 pints is equal to 6 cups. And, it is definitely essential to use a tart pan, not a pie pan.
By geistm
Beaverton, OR
on February 17, 2009
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This is the first recipe that I've tried in all my years of internet searching
that has been a failure.
The crust was awful and was too thick.
I used at least 3 pints of blackberries which wasn't enough and added frozen
raspberries and strawberries. There was way too much liquid.
Where did you find this recipe? Was it tested at all.
I've always been impressed with previous tried at the Food Network
By sarah.artisan_6...
Rochester, NY
on September 08, 2006
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I had never made a tart before and found this recipe not very difficult to make and extremely tasty. It got rave reviews from everyone including my very picky children. The lemon zest is key and adds just the right punch.
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