A blackberry almond tart on a plate
  • Prep Time:
    1 hour 20 minutes (including chilling crust)
  • Cook Time:
    20 minutes
  • Serves:
    8 (4-1/2-inch) tarts
  • Perfect For:

Description

This simple crust contains almond flour, which naturally complements blackberries (or try hazelnut flour). If you can't find it or have nut allergies, replace almond flour with the same amount of all-purpose flour. If you don't have individual pans, use a 10-inch pan with a removable bottom instead to make this delicious blackberry almond tart recipe.

Tart Shell
  • 3/4 Cup unsalted butter (1 1/2 sticks), softened
  • 1/2 Cup confectioners sugar
  • 2 1/2 Cups all-purpose flour
  • 3/4 Cup almond flour
  • 3/4 Tsp. salt
  • 1 large egg, lightly beaten
  • 1 large egg yolk, lightly beaten
Pastry Cream
  • 1 1/4 Cups whole milk, divided
  • 6 Tablespoons granulated sugar, divided
  • 3 Tablespoons cornstarch
  • 1 Package (8 ounces) cream cheese, softened and cut into cubes
  • 1/2 Tsp. vanilla extract
  • 1/2 vanilla bean, split and scraped (or 1/2 teaspoon vanilla extract)
  • 5 large egg yolks, lightly beaten
Blackberry Topping
  • 2 Packages (6 ounces each) Driscoll's Blackberries
  • 2 Tablespoons granulated sugar
  • 1 Tbsp. cornstarch
  • 1 Tsp. water
Garnish
  • Sliced almonds, toasted
Tart Shell
  1. COMBINE butter and confectioners' sugar in the bowl of an electric stand mixer fitted with the paddle attachment.

    MIX butter mixture until smooth and light in color.

    ADD egg and yolk.

    MIX butter mixture again to combine.

    SET ASIDE butter mixture.

    COMBINE all-purpose flour, almond flour, and salt in a medium bowl.

    ADD half of flour mixture to butter mixture.

    MIX until combined.

    ADD remaining flour mixture to butter mixture.

    MIX again until combined.

    POUR OUT dough onto a sheet of plastic wrap.

    TIGHTY WRAP dough in plastic wrap.

    REFRIGERATE dough at least 1 hour or until firm.

    SPRINKLE a small amount of flour onto countertop.

    POUR out dough onto countertop. 

    ROLL OUT dough to a rectangle about 12 inches by 24 inches, and about 1/8 inch thick.

    CUT OUT 8 circles of dough about 5 ½-inches in diameter (you could use a plastic lid from a large yogurt or sour cream container as a guide).

    PRESS each dough circle into a 4 ½-inch tart pan with removable bottom.

    PRICK tart shells all over with a fork.

    FREEZE tart shells for 30 minutes.

    PREHEAT oven to 325°F.

    BAKE tart shells for about 25 minutes or until deep golden brown.

    COOL tart shells on a wire rack WHILE you prepare the rest of the recipe.
Pastry Cream
  1. COMBINE 1 cup milk, 3 tablespoons granulated sugar, and vanilla bean in a medium saucepan.

    HEAT milk mixture over medium heat until it just begins to steam while STIRRING occasionally.

    SET ASIDE warm milk mixture.

    COMBINE egg yolks, cornstarch, and remaining 3 tablespoons sugar in a medium bowl.

    WHISK egg yolk mixture until thoroughly combined.

    ADD remaining 1/4 cup milk.

    WHISK egg yolk mixture again until thoroughly combined.

    WHISK 1/4 cup warm milk mixture slowly into egg yolk mixture.

    WHISK another 1/4 cup warm milk mixture slowly into egg yolk mixture.

    WHISK egg yolk mixture back into remaining warm milk in saucepan.

    HEAT milk mixture over medium heat until it comes to a boil while WHISKING constantly.

    CONTINUE COOKING milk mixture for an additional 1 to 2 minutes until thickened while WHISKING constantly.

    RMOVE milk mixture from heat.

    ADD cream cheese.

    ADD vanilla extract.

    WHISK until smooth.

    STRAIN pasty cream through a mesh strainer into a bowl.

    COVER pastry cream with plastic wrap and press the plastic wrap directly against the surface of the pastry cream.

    REFRIGERATE pastry cream until thoroughly chilled.
Blackberry Topping
  1. MIX TOGETHER cornstarch and water in a small cup or bowl until smooth.

    COMBINE 1/2 cup blackberries and sugar in a small saucepan.

    HEAT blackberry mixture over low heat.

    ADD cornstarch mixture to blackberry mixture.

    COOK blackberry mixture while STIRRING constantly until mixture comes to a boil and thickens slightly.

    REMOVE blackberry mixture from heat.

    COOL blackberry mixture completely.

    FOLD remaining 1 ½ cups whole blackberries into blackberry mixture.
Assembly
  1. WHISK pastry cream until smooth.

    SPOON pastry cream into tart shells.

    SMOOTH pastry cream with the back of spoon.

    SPOON blackberry mixture over pastry cream.

    SPRINKLE tarts with toasted almonds.

    SERVE Blackberry Almond Tarts immediately.
Calories 286
Total Fat 17.26 g
Saturated Fat 8.49 g
Cholesterol 108.30 mg
Sodium 152 mg
Total Carbohydrates 28.18 g
Dietary Fiber 2.01 g
Protein 5.69 g