Sally's Fresh Blackberry Tart

Recipe courtesy Sally Gordon

Show: Easy Entertaining with Michael ChiarelloEpisode: Red, White & Blue Grill

Rated: 4 stars out of 5Rate itRead users' reviews (4)

RECIPE
COMMENTS & REVIEWS(4)

Cook Time:
1 hr 0 min
Level:
Intermediate
Yield:
8 to 10 servings

Times:

Prep: 30 min
Inactive Prep: 3 hr 0 min
Cook: 1 hr 0 min
Total:: 4 hr 30 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Baked Alaska

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 26

View all 26 Fruit Collections

Comments & Reviews

recipe Sally's Fresh Blackberry Tart
Marian Beaverton, OR 02-17-2009
Flag

Worst Recipe Every
Rated: 1 stars out of 5

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 NetworkRead more
recipe Sally's Fresh Blackberry Tart
Sarah Philadelphia, PA 05-27-2008
Flag

Measuring Issue???
Rated: 3 stars out of 5

I would give this 5 stars for taste - it really is wonderful. But I think something is wrong with the measurements provided... in the recipe. I think it should be 3 cups of berries, not 3 pints as it is listed. I ended up with twice as much filling as was needed. I doublechecked my work - and I used the right size tart pan and the amount of berries listed in the recipe. I ended up freezing half of the berry mixture to serve with ice cream.Read more
recipe Sally's Fresh Blackberry Tart
Sarah Industry, KS 09-08-2006
Flag

Yummy Tart
Rated: 5 stars out of 5

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.Read more
recipe Sally's Fresh Blackberry Tart
Anonymous 06-24-2006
Flag

wow
Rated: 5 stars out of 5

wowwowowowowowowowowowowowowowowowowowowowow