A rustic tart featuring juicy blackberries wrapped in a flaky, free-form crust. Easy yet elegant for casual entertaining.
Yield: 6 servings Total Time: 60 min (Prep 20 | Bake 40)
Gear: Baking sheet, parchment paper
Ingredients
- 1 pie crust (homemade or store-bought)
- 300 g fresh blackberries
- 50 g sugar
- 15 g cornstarch
- 5 ml lemon juice
- 1 egg, beaten (for brushing)
Steps to Make It
- Preheat oven to 200 °C.
- Toss berries with sugar, cornstarch, lemon juice.
- Roll crust on parchment. Pile berries in center, fold edges over.
- Brush crust with egg wash, sprinkle sugar.
- Bake 35–40 minutes until golden and bubbling.
Cook Tips
- Use mixed berries for variety.
- Serve warm with vanilla ice cream or whipped cream.
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