Blackberry Tart

Preparation

Step 1

Prepare the shortcrust pastry. In a mixing bowl, combine the sifted flour, powdered sugar, and a pinch of salt. Add the cold butter cut into small cubes and rub it into the flour with your fingertips until the mixture resembles coarse sand. Add the beaten egg, gather the dough into a ball without kneading. Wrap in plastic wrap and refrigerate for 30 minutes.

Step 2

Prepare the almond cream. In a bowl, cream the softened butter (50 g) with the brown sugar until light and fluffy. Add the almond flour, beaten egg, and vanilla extract. Mix until smooth and fragrant. Set aside at room temperature.

Step 3

Preheat the oven to 180°C (350°F). Roll out the dough on a floured surface to 3 mm thickness. Line a buttered 24 cm tart pan and prick the bottom with a fork. Cover with parchment paper and baking weights, then blind-bake for 15 minutes. Remove the weights and bake for another 5 minutes uncovered. Let cool slightly.

Step 4

Spread the almond cream evenly over the pre-baked tart shell. Arrange the fresh blackberries on top, gently pressing them into the cream. Place them close together to cover the entire surface — they will sink slightly during baking.

Step 5

Bake the tart at 170°C (340°F) for 30 to 35 minutes. The almond cream should rise and turn golden on the edges, while the blackberries will burst and release their juice. If the crust browns too quickly, cover the edges with aluminum foil. Let cool completely on a wire rack before unmolding.

Step 6

Carefully unmold the tart and place it on a serving dish. Dust with powdered sugar and garnish with a few fresh blackberries and mint leaves. Serve at room temperature with a quenelle of whipped cream or a scoop of vanilla ice cream for a perfect contrast between crunchy, creamy, and tangy.