Wild blackberry tart
We are enjoying the last days of summer here at The Cook's Atelier. The weather is crisp and autumn is in the air. What better way to celebrate a lovely summer than a wild blackberry tart! On a recent family walk, Luc and Manon hand-picked these beauties and we couldn't resist.
Wild Blackberry Tart
Makes one 9-inch tart
1/2 recipe Pâte Sucrée (under 'The Cook's Basics')
All-purpose flour, for work surface
1 teaspoon sugar
Pastry Cream (recipe follows)
4 cups wild blackberries
On a lightly floured work surface, roll out dough to a 12-inch round, about 1/4 inch thick. With a pastry brush, sweep off excess flour, fit dough into a 9-inch round fluted tart pan with a removable bottom, pressing into the edges and using thumb to remove excess dough. Chill tart shell until firm, about 30 minutes.
Preheat oven to 375 degrees F. Line with parchment paper, leaving a 1-inch overhang. Fill with dried beans and bake until the edges are just beginning to turn golden. Remove parchment paper and weights; continue baking until golden all over, 10 to 15 minutes. Cool tart shell completely on a wire rack.
Spoon pastry cream mixture into cooled tart shell and spread evenly. Top with blackberries. Tart is best served the day it is made.
Makes about 1 3/4 cups
1 cup whole milk
1/2 vanilla bean, split
5 tablespoons sugar
3 large egg yolks
1 tablespoon cornstarch
1 tablespoon flour
1 tablespoon unsalted butter
Place milk, vanilla bean and 4 tablespoons sugar in a medium saucepan over high heat; cook until almost boiling.
In a medium bowl, whisk together egg yolks with remaining 1 tablespoon of sugar until thickened. Sprinkle in the cornstarch and flour and continue beating until well combined.
Remove vanilla bean from milk. While whisking constantly, slowly pour heated-milk mixture into egg yolk mixture. Pour mixture through a fine sieve back into saucepan, and cook, whisking constantly, over medium-high heat, until it thickens, about 2 minutes.
Transfer to a large bowl and whisk in butter until melted. Cover with plastic wrap, pressing directly on the surface of the pastry cream; refrigerate until completely cooled.