Melting Blackberry Tart

Preparation

Step 1: Make the shortcrust pastry

Rub the flour, powdered sugar and cold diced butter together with your fingertips until you get a coarse sand texture.

Add the egg and quickly gather into a ball without kneading. Wrap and chill for 30 minutes.

Step 2: Line the pan

Preheat the oven to 180 °C. Roll the dough out on a floured surface and line a buttered tart pan.

Prick the base with a fork and blind-bake for 10 minutes to prevent it from rising.

Step 3: Make the almond cream

In a bowl, whisk the softened butter with the brown sugar, then beat in the egg and the ground almonds.

Spread this cream evenly over the pre-baked tart base.

Step 4: Arrange the blackberries

Gently wash and dry the blackberries, then place them on the almond cream, rounded side up.

Dust with cornstarch to absorb excess juice and scatter the slivered almonds on top.

Step 5: Bake the tart

Bake for 25 to 30 minutes until the cream is golden and the blackberries slightly candied.

Let it cool in the pan, then serve warm or at room temperature.

Step 6: Serve

Carefully unmold and dust with powdered sugar. Pair with a scoop of vanilla ice cream or whipped cream.

The tart keeps for 2 days at room temperature under a cake dome.