So, a while back, I had bought some blueberries and blackberries from 2 farmer’s markets near me. Let me just take a second to rave about the blueberries… *ahem*… they were AWESOOOOME!!! I have NEVER tasted blueberries like that! I didn’t used to care for blueberries until I had those. They were picked off of the grounds, which is probably what made all the difference in the world. If I thought I could do it fast enough, forget making them into anything; I would’ve scarfed the little mofos as is! Unfortunately though, blueberries are finnicky and expire when you look at them… unless you freeze them, that is. This is what I ended up doing until I figured out what I wanted to do with them.
I had every inclination to make a blueberry pie when I first tasted them; blueberries that good need to be in a pie. For inexplicable reasons, I didn’t go through with this; rather, since I had blackberries also, I thought it would be a cool idea to combine the two delicious berries into one tart. Since blackberries are tart-ish, and the blueberries I had were quite sweet and delicious, I thought the balance would be a tasty one. So… that’s the direction I went in!
I did make a video showing how to make this, but it needs music or something in the background as well as an explanation. While I was filming it, I was using a camera that, by technology standards, is probably the great grandparent of a newer model. It has a super small memory card, and I was filming myself do this. While I was filming, part of the footage just didn’t make it to film because the memory card got full without me realizing it. pooh, pooh. It was an annoying thing. I was able to edit what I do have pretty well, but yeah. I’m not happy with it. Okay… on to the recipe.
It’s the Frankenstein of a recipe I referred to online and what I actually had to work with. There aren’t any real measurements, but I’ll do my best to guesstimate what I used. And I PROMISE… I will get the video up! When you make this, only use seasonal berries or the results won’t be as good. So I’m sorry guys; you’ll have to wait until next summer. I used frozen berries, but I recommend fresh for this so that your tart will set well.
1 pt blueberries
1 pt blackberries
juice of 1 lemon
2/3 c. sugar
1/3 c. flour
homemade or store bought pie crust
So… you want to start by rolling out the crust. I made my own crust, and used a simple recipe from a book called “The Foodie Handbook: The (Almost) Definitive Guide to Gastronomy” by Pim Techamuanvivit (I can’t believe I spelled that right!!). I loved reading this book, and still refer back to it. She also has a technique for making a roast chicken that I have used, and absolutely love! The style is not pretentious and fun to read; I highly recommend it. Also, friend her on Facebook and I think she’s on Twitter as well. And buy the book. Pim rocks! 🙂
All right, I digress. Back to this crust.
I used the basic tart dough that is in the book: 1 c. + 2 Tb flour, 2 Tb, 1/2 c (1 stick) butter, 1/2 tsp salt, and 1 Tb cold milk (or cold water). Combine the flour and salt, and put in the butter in small chunks (I usually cut the stick into cubes). Cut the butter into the flour with a pastry blender… or with my preferred instrument: your fingers! If you use your fingers, work quickly so the butter doesn’t start melting on you. Use a snapping motion with your fingers to distribute the butter in. It’ll look like coarse crumbs; this is good. When the butter is all distributed into the flour, start forming it into a ball. Add your milk (or water) so that it starts coming together. The dough should just come together, but still be fairly dry and crumbly. Once you’re able to form it into a ball, wrap it into plastic wrap, and form it into a disk shape. Let it rest in your fridge for 2 hours or overnight.
Once your dough has rested, remove the plastic wrap, and roll it out until it fits into a 9″ pie pan or until it’s about a 10″-12″ round if you aren’t using a pan. I wanted to do it this way, but I’m kind of glad i didn’t because of how the tart came out (I’ll explain later).
Next, you’ll need a bowl, and the blueberries, blackberries, sugar, lemon, and flour.
Combine all of these into a bowl and mix it up a bit. I used my hands for this too; I like being in touch with my food. If you use fresh berries, you may not want to use your hands; you may crush the berries. If you’re using a pie pan, go ahead and place the crust into the pan. You don’t need to pre bake the crust. Put the berry mixture inside, and put into an oven set at 375°F. I think I left mine in for like an hour.
And here it is!
Now… it was very tasty. However, if you want something that ends up being a little more set, and that you can use in a freeform tart:
- use fresh berries. They won’t have as much liquid come out, and they’ll set better.
- don’t cut into your tart right away, no matter how good it looks. give everything a chance to set
All in all, I would definitely do this again; the result was good. It would make a right tasty quick summer dessert, especially if you do minis for each of your guests. And for visual and textural effect, use egg wash on your crust before you bake it and top it with a sugar that has big crystals. Mm, delicious.
aaaand, that’s it! Live life, eat well, make no apologies. Ciao!