Blueberry and Blackberry Tart

 

Blackberry and Blueberry Tart

Last weekend, we celebrated my mother’s 55th birthday. She absolutely refused to have a party but was okay with coming over for lunch. Now, I’m HUGE on birthdays…HUGE, and I can’t let a birthday go by without dessert, so I knew I had to make something special for my mother.

Being that she’s a bit of a health nut, I wanted to make something with fruit (and blueberries and blackberries just so happened to be on sale at my local grocery store). This tart was absolutely to-die-for. The picture…okay, I’ll admit, not the best. It kind of looks like a giant pool of blue and black berries but seriously, having tasted it, I’m willing to dive right into it. The tart was devoured and my mom loved it…and she’s not an easy customer to please.

The tart itself is not too sweet and is super easy to make…which makes it all the more appealing for me. I definitely recommend this if you’re in search of a quick dessert.

 

Blueberry and Blackberry Tart

Ingredients

Shell:
1 1/4 cups flour
3 tablespoons icing sugar
Pinch of salt
2/3 cup cold butter, cubed

Filling:
2/3 cup sugar
3 tablespoons cornstarch
Pinch of salt
1/3 cup cold water
4 cups blueberries, divided
1 cup blackberries
1/2 teaspoon cinnamon
1/2 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon butter

Directions

Preheat oven to 350 degrees F.
In the bowl of a mixer, combine flour, sugar, and salt with the paddle attachment. Cut in butter until crumbly.
Press dough together with fingers until it holds together. Press dough into 10-inch tart pan with removable bottom.
Prick all over with fork. Bake in bottom third of oven until light golden, about 20 minutes.
Let cool on rack.

For the filling:
In a saucepan, stir together sugar, cornstarch and salt.
Whisk in water, 2 cups blueberries, lemon zest, and cinnamon.
Bring to simmer over medium heat. Reduce heat and simmer gently, stirring often, until glossy and thickened (about 10 minutes).
Remove from heat and stir in lemon juice and butter. Let cool slightly.
Gently stir remaining berries into cooked berry mixture. Spoon into prepared crust and smooth top. Refrigerate for about 30 minutes, or until set.

Source: Adapted from One Cake Two Cake

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One Comment to “Blueberry and Blackberry Tart”

  1. This looks amazing, I love blackberries.

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