It is a simple dessert, but capable of maximizing the flavor of blackberries: not to be missed even in the veg variant
There blackberries pie it is one of the simplest desserts there is, but at the same time it is also one of the most loved. A piece of tart never refuses, and is a dessert for all seasons because you can vary the filling depending on the fruits that nature offers us. And in the beginning of autumn, you can take advantage of the blackberries to prepare a tart to be enjoyed for breakfast or to accompany a cup of tea, in the afternoons spent at home.
Few ingredients for a mouth-watering result
To go back to the origins of the tart you have to go to XIV century, and further back to get news of the shortcrust pastry, which forms the basis and which is the starting point for preparing this delicious dessert. Flour, butter, sugar, egg yolks and salt is all you need to make it: it must be prepared carefully because the overall result depends on its success. The pastry in fact must result friable at the right point and must keep his pleasant crunchiness.
How to prepare
The first step is therefore to prepare the short pastry. In a bowl, add 200 g of butter, 200 g of sugar, the grated rind of a lemon, 5 egg yolks, a pinch of salt and stir quickly. Add the flour, 500 g, and work all the ingredients until the mixture is compact. With the obtained mixture, form a ball, cover it with kitchen film and leave it to rest in the fridge for at least an hour. After this time, take the dough, cut it in half and roll it out with a rolling pin on a floured surface, trying to give it a circular shape. The base must have a thickness of 4-5 mm. Butter the pan and spread the pastry on the mold, cutting the excess paste along the edge. Depending on whether you want to prepare a tart with fresh blackberries or jam, you have to follow two different procedures. In the first case, pour 500 g of blackberries, two tablespoons of cornstarch, two of sugar and the juice of half a lemon in a bowl and mix everything together. Pour the mixture over the shortcrust pastry, which you have previously pierced, cover with the same dough spread (always taking care to prick it) and bake for 30 minutes at 180 °. If you want to prepare the tart with the marmalade, spread the pastry on a baking sheet but remember to keep a small amount aside that you will need to decorate the tart. Prick the shortcrust pastry in the pan with the lobes of a fork, spread the jam over it and decorate with the strips of pastry. Bake at 180 degrees for about 30-35 minutes.
The vegan variant
Sift 500 g of flour, form a fountain and add 150 g of brown sugar, 250 g of soy butter, a pinch of salt and ½ cup of soya milk cold. Knead for about 15 minutes and when the dough is compact wrap it in plastic wrap and let it rest in the fridge for about an hour. In the meantime prepare the custard. Put ½ liter of soy milk in a small saucepan and add 4 tablespoons of flour, 7 tablespoons of brown sugar and ½ vanilla pod. Mix the ingredients, making sure they do not form lumps, and bring to a boil. Cook for 10 minutes and let it cool. Take the dough and roll it out until it is 5 mm thick, line a cake pan and bake at 180 ° for 30 minutes. Once baked, decorate with custard and blackberries.
The fake blackberry tart with puff pastry
If you have little time, buy some rolled puff pastry in the supermarket, bucherellatela and fill it with 500 g of blackberries (if you like, do it halfway with fresh grapes, even American). Take care to fold the pasta dough well inward so that the filling does not come out during baking. Brush the dough with egg yolk and bake for about 20 minutes.
Serve hot with a few balls of vanilla ice cream.
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