Blackberry Tart with Vanilla Yogurt
April 7, 2010 § Leave a comment
This tart is very light and is the perfect after dinner dessert. The crust is a cornmeal Pâte Brisée, so it is lighter and crisper than a traditional tart crust. This is a great spring or summer dessert and you can use any berries from your local farmer’s market; just pick whatever looks good that day. Note: You will need about 2-2 1/2 hours to make this tart (because the dough needs to chill twice in order to keep the tart shell flaky). The tart dough can either be made the day before and chilled in the refrigerator overnight or made, up to a month ahead of time, and frozen (make sure you defrost it before you start molding the crust). Either of these steps can save some time the day you make the tart.
- 1/3 cup blackberry jam
- 1/3 cup raspberry jam
- fresh lemon juice from a medium sized lemon
- about 3 cups of fresh blackberries (or other seasonal fruit)
- 1/4 cup toasted sliced almonds (optional- for the topping)
- 1/2 cup lowfat or nonfat vanilla yogurt (optional- for the topping)
- honey (optional- for the topping)
- 1 cup all-purpose flour
- 1/4 cup coarse cornmeal
- 1/2 tsp. salt
- 1/2 tsp. sugar
- 1 stick (or 1/2 cup) unsalted butter, cut into small pieces and chilled for 15-20 minutes after cut.
- 1/4 – 1/2 cup ice water (the colder the better)
Directions for the tart:
1. In a food processor, pulse flour, cornmeal, salt, and sugar until blended.
2. Add pats of chilled butter and pulse until mixture resembles course crumbs (make sure there are some larger pieces remaining or you will have blended the dough too much).
3. Drizzle 1/4 cup of cold water evenly over the mixture. Pulse until the mixture just begins to hold together when pressed between your fingers. It should NOT be wet or sticky. If the dough is too dry, pulse more cold water into the dough 1 Tbsp. at a time.
4. Wrap the dough in plastic wrap and shape into a disk. refrigerate until firm, about an hour, or overnight. You can also freeze it up to one month and defrost the dough when ready to use.
5. When the dough has chilled, preheat your oven to 375°. Roll out the dough, on a floured surface, into an 11 inch round disk that is about 1/4 inch thick. Press the dough into the bottom of a 10 inch tart pan (I like to use the tart pans that have a removable bottom). Refrigerate for about 30 minutes or until chilled.
6. Pick holes on the bottom of the tart with a fork and put it in the oven for 25-30 minutes or until golden brown.
7. While the tart shell is baking, mix the raspberry jam, blackberry jam, and lemon juice together is a bowl.
8. When the tart shell is done, pour the jam and lemon mixture onto the bottom of the tart and spread evenly.
9. Top the tart with fresh blackberries (or other fresh seasonal fruit) and toasted almonds. Serve with vanilla yogurt and honey.