BLACKBERRY TART  

BLACKBERRY TART 1. Crust: In the bowl of a  food processor, add 1 ¼ C all-purpose flour + 1 tsp sugar + ½ tsp kosher salt. Pulse a few times. With the motor on, add 1 stick, cold unsalted butter cut up and combine until mixture is crumbly. Add 2 tbsp water and continue pulsing until dough forms. Wrap into a disc with plastic and chill, 30 min 2. In a small saucepan, heat ½ C sugar + ½ C water until sugar has melted. Turn off heat and set aside 3. Preheat oven to 350 F. Roll tart to a 12-inch circle, sprinkling flour as necessary so it doesn’t stick to the surface. Gently fold in half and lift into a 9-inch tart pan with a removable bottom. Unfold into the tart pan and press the dough edges up and along the sides. Then, fold the dough edges in half creating a thicker crust all around 4. Brush the inside of the tart with ¼ C blackberry jam (or jam of your choice) Layer 3 C (about 3, 6 oz containers) blackberries in circles in an even layer until you can’t see the bottom of the tart 5. Brush the berries and crust with cooled simple syrup several times, then bake until crust is golden and berries soft, 45 minutes. Remove and cool 10 min. Dust with confectioners sugar and serve. 8 servings