It was four year ago when I first encountered this fresh blackberry & jam tart.
I vividly remember seeing Martha Stewart make it on her show. Then, I went on that summer to make this tart multiple times and featured it on my blog.
And still to this day, it is my absolute favorite fruit tart to make.
Which means it deserves a blog post this year as I make it yet again.
There is just something about this tart. The look. The flavor. The simplicity.
Maybe it’s the fact that I get to use a homemade blackberry jam; or the fact that it is filled with pure fruit, so the blackberries are the star; or the fact that it uses an out-of-the-ordinary cornmeal crust.
Well, whatever it is. I am hooked.
And I think you will be too!
The cornmeal crust gives it a nice twist from a usual pie crust. I’ve never been a big pie eater, but this cornmeal crust is a whole different story. It is a stand-out and the cornmeal gives it a nice crunch.
I sometimes switch up the fruit and use strawberries with strawberry jam, or blueberries with blueberry jam.
But, my ultimate favorite is a slice of this blackberry version.
This recipe makes one, 10 or 11 inch tart.
You can also make it in miniature ramekins for cute individual tarts.
I make this gluten-free by using gluten-free all purpose baking flour.
With spring just around the corner, we are all sure to be having parties, cookouts, and family dinners.
I tell you what. This tart is sure to please any crowd.
Fresh Blackberry Tart
Makes one 10-11 inch tart (recipe adapted from Martha Stewart)
For the Cornmeal Pate Brisee
- 2 cups gluten-free all purpose flour or regular all-purpose flour
- ¼ cup cornmeal
- ½ teaspoon salt
- ½ teaspoon sugar
- 1 stick (½ cup) unsalted butter, cold, cut into small pieces
- roughly ¼ cup ice water
- On a floured surface, Place flour, cornmeal, salt, and sugar in a food processor, and pulse several times to combine. Add the butter, and process, until the mixture resembles coarse meal (about 10 seconds).
- With the machine running, pour the ice water through the feed tube in a slow, steady stream, until the dough just holds together (no more than 30 seconds).
- Place dough on clean surface and flatten to form a round disk. Wrap in plastic wrap and refrigerate at least 1 hour or up to 1 day before using.
Blackberry Tart Assembly:
- Disk of Cornmeal Pate Brisee (recipe above)
- ½ cup - 1 cup of blackberry, raspberry, or mixed berry jam (I use a homemade and low-sugar jam)
- About 3 cups of blackberries (or a mix of blackberries & raspberries) - fresh or frozen work, but fresh is best. :)
- ¼ cup sliced almonds, toasted
- Preheat oven to 375 degrees.
- Roll the cornmeal dough into an 11-inch round (about ¼ inch thick) on a floured surface. inch springform pan. Make sure edges comes about 1 inch up sides of pan. Refrigerate for 30 minutes.
- Prick tart shell all over with a fork. Bake until golden brown, about 25 minutes.
- Immediately spread jam into tart shell. Top with blackberries, and sprinkle with almonds. Bake for another 10 minutes.
- This is best served warm. If you make it ahead of time, leave it covered in the refrigerator. Then, when ready to serve, warm it in the oven at 350 degrees.
MY TIPS: This tart may have a lot of liquid, depending on if you use fresh or frozen berries. If you use unsweetened frozen berries, reduce your jam a bit. Also, partially thaw the frozen berries in a strainer before you put them on the tart, to limit the liquid from the berries.
It’s okay if there are juices that run when you cut into it this. It just depends on how juicy the berries are that you are using.
It is a slice of pure fresh fruit..
That’s my kind of slice.