This rustic Blackberry Tart is super quick and easy to make. The combination of the flaky, buttery crust and the sweet yet tart blackberry filling is simply heavenly. And no tart pan is required here!
Place the flour, sugar and salt in the bowl of your food processor and pulse for a few seconds to mix. Add the very cold butter cut into small cubes. Pulse to mix until you get very small crumbs of butter.
Add the cold Water a little bit at the time while pulsing (see note 1) Stop when a rough dough starts to come together (see note 2).
Bring the pastry together into a disk and place between two sheets of baking paper Using a rolling pin, roll into a large disk that is about 4 mm (1/6 inch) thick. Place in the fridge to chill for at least 1 hour.
Blackberry Filling
In a large bowl, toss together the blackberries, lemon zest and lemon juice. Mix in the cornstarch and sugar; the blackberries should be evenly covered with all the other ingredients.
Assembling the tart
Preheat your oven on 180 degrees Celsius / 350 degrees Fahrenheit. Prepare a flat tray with a sheet of baking paper or baking mat (see note 3).
Remove the baking paper and place the chilled pastry over the prepared baking tray.
Spread the almond meal over the pastry in an even layer, leave about 2 to 3 cm clear around the edges (3/4 to 1 inch). Top with the blackberry mixture, spread into an even layer.
Pick up the edges of the pastry and fold them over, slightly covering the outer ring of blackberries. Make sure there are no gaps within the folded pastry where the filling could escape.
Optional: lightly whisk the egg in a small bowl and brush it over the rolled edges of pastry. Sprinkle the crust with some raw sugar.
Bake for 35 to 40 minutes, or until the edges of the pastry are golden and the blackberries are very soft. Leave to cool down on a wire rack before serving.
Video
Notes
Do not add all the water at once; you might need more or less than the recommended quantity depending on your flour. Rely on the consistency rather than the quantity.
To know the pastry has the right consistency, gently press some of the crumbs together. If they stick together, it is ready.
You will get the best results by using a perforated tray lined with a perforated baking mat, which will allow for the even baking of the tart