Blackberry Tart

So, Sara mentioned the fact that we made a most amazing blackberry tart the other week and Ann had mentioned that she wouldn't mind having the recipe so we thought we would share it. It comes form one of our favorite cookbooks:

One of the things that makes this cookbook great is that it does the menu of an entire dinner party. We haven't made a complete meal from it yet but we have made some amazing dishes (the Chicken Tika Masala that we made in California for the family came from this book). Now, since this is a recipe straight out of the book America's Test Kitchen might come after us and force us to remove the post (highly unlikely in my mind) but really this is a plug for anyone out there that is looking for a new cookbook, this is the one you should get.

The original recipe is a Raspberry Streusel Tart, we substitued blackberries, obviously, and it was amazing.

• 1 1/2 Cups all-purpose flour
• 1/2 Cup granulated Sugar
• 1/4 tsp salt
• 12 TBS butter, cut into 12 pieces and softened
• 1/2 Cup old-fashioned rolled oats
• 1/2 Cup sliced almonds toasted (we used walnuts)
• 3 TBS light brown sugar
• 1/3 Cup raspberry jam
• 1 1/2 cups raspberries
• 1 TBS lemon juice

1. Heat oven to 375 and grease 9-inch springform pan (we used our 10 inch tart pan)

2. Mix flour, sugar and salt. Add 10 TBS of butter 1 piece at a time until the mixture looks like wet sand. Reserve 1/2 cup of the mixture for topping and set aside.

3. Sprinkle remaning mixture on pan and press firmly into even compact layer with the bottom of a dry measuring cup. Bake until fragrant and edges just begin to brown, around 10 to 15 minutes. Let tart shell cool slightly while making topping.

4. Mix reserved flour mixture with oates, almonds, and brown sugar. Add remaining 2 TBS butter and pinch mixture between fingers into hazelnut-sized clumps.

5. In a small bowl mash jam, 1/2 cup berries and lemon juice with a fork to coarse puree. Spread evenly over warm crust, top with remaining berries. Sprinkle strusel topping over the tart.

Pre-baked Tart

6. Bake until filling is bubbling and topping is a deep golden brown, 22 to 25 minutes, rotating half-way through. Let tart cool completely, about 2 hours. (Tart can be held at room temp for up to 8 hours) To serve, remove metal ring of springform pan, slide metal spatula between tart and springform pan bottom, and carefully slide tart onto serving platter.

Post-baked Tart

It looks delicious, smells delicious (a strong butter fragrance) and tastes delicious.

Again, America's Test Kitchen Menu Cookbook. You know you want it.