Rustic Blackberry Tartlets
This recipe fo flaky, buttery tarts filled with fresh seasonal blackberries, will become a summer favourite.
Ingredients
- 2 cups (300 g) unbleached all-purpose flour
- ¼ tsp salt
- 1 cup (225 g) cold unsalted butter, diced
- 1/3 cup (75 ml) cold water
- ¼ cup (60 ml) 35% cream
- 1 egg yolk
- ½ cup (105 g) sugar, plus more for sprinkling
- 2 tbsp cornstarch
- 2 ½ cups (350 g) blackberries
Instructions
- In a food processor, combine the flour and salt. Add the butter and pulse a few seconds at a time until it forms pea-sized pieces. Add the water and pulse again until the dough just begins to form. Remove the dough from the food processor and, using your hands, roll into a cylinder. Cover with plastic wrap and refrigerate for 30 minutes.
- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat or parchment paper.
- Divide the dough into six equal parts and form into discs. On a lightly floured work surface, using a rolling pin, roll each disc into a 6-inch (15 cm) circle about 1/8 inch (3 mm) thick. Set aside.
This recipe fo flaky, buttery tarts filled with fresh seasonal blackberries, will become a summer favourite.