Tarte Au Mûre
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
ready in 3 h. 5 min.
Ready in
Ingredients
for
1
- For the pastry
- 2 cups all-purpose flour
- ½ cup unsalted butter (softened)
- 1 cup powdered sugar
- 4 egg yolks
- For the filling
- 2 ½ cups cream (48 % fat)
- 1 Vanilla bean (split lengthways)
- 3 eggs
- 1 egg yolk
- 0.333 cup sugar
- 12 ozs Blackberry
- For the glaze
- 4 Tbsps Blackberry jelly (or red currant)
- 1 Tbsp water
Preparation steps
1.
For the pastry: put all the ingredients into a mixing bowl and mix well with your hands to a soft dough. Shape into a ball, wrap in clingfilm and chill for 1 hour.
2.
Heat the oven to 200°C (180° fan) 400°F gas 6. Lightly grease a 23cm|9" flan dish or tin.
3.
Roll out the pastry on a floured surface and line the tin. Prick the pastry all over with a fork, line the pastry case with non-stick baking paper and fill with rice or dried beans. Bake for 15 minutes. Remove the paper and beans and bake for a further 10 minutes until golden and cooked through.
4.
Reduce the oven temperature to 150°C (130° fan) 300°F gas 2.
5.
For the filling: heat the cream and vanilla pod in a pan and bring slowly to a boil. Remove from the heat and leave the vanilla to infuse until cool. Remove the vanilla pod.
6.
Whisk the eggs, egg yolk and sugar until blended. Whisk in the cooled cream and pour into the pastry case. Bake for 30-40 minutes until just set. Remove from the oven and leave to cool.
7.
Arrange the blackberries on top of the vanilla cream.
8.
For the glaze: warm the blackberry jelly with the water in a pan until melted. Brush over the blackberries.
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