black raspberry tart

Brian and I got some sad news this week, so we’re doing our best to enjoy the little things in life. I’ve been cooking simply and enjoying the abundance of the season. I even made a tart. Usually, I bake at will during the hot summer days, only slightly guilty about the air conditioner that makes it possible, but the air conditioner has been broken for a week. Undaunted, we sat out on the roof deck while the oven worked its magic.

I pointed the fan out the window, cranked the oven up to 400 degrees, and worked as fast as I could to get the tart into the oven as quickly as possible. The crust is forgiving of humid, gluten-forming conditions, and the shell does not need a pre-bake. After 30 minutes in the oven the tart is done. Light dough, and tangy, just-ripe fruit. A simple, perfect summer dessert.

Black Raspberry Tart

for the dough
1 cup plus one tablespoon unbleached all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
1 stick, or eight tablespoons, soft butter
1/4 – 1/3 cup ice water

for the filling
1 pint black raspberries (regular raspberries or blackberries), rinsed and dried
3 tablespoons sugar
zest and 1 tablespoon juice from 1 lemon (plus another squeeze of juice for the finish)
pinch of salt

In the bowl of a food processor, combine the flour, salt and sugar. Scatter the butter around the bowl and then pulse several times until it’s combined. Turn the processor on and drizzle in the water just until the dough becomes cohesive. Turn out into a bowl or a work surface and gently form into a flattened disc. Wrap tightly with plastic and chill while you prepare the fruit (longer if you are not in a hurry).

Preheat the oven to 400 degrees. Place a large cookie sheet into the oven to preheat.

Toss the berries with 2 tablespoons of sugar, the zest, lemon juice, and salt, and let sit at room temperature.

Roll the dough out on a floured piece of parchment. When you have a 10-11 inch round, use the parchment to flip the dough and press into a 9-10 inch tart pan. Fold any overhanging dough into the sides. Spread the fruit over the dough, sprinkle with 1 tablespoon sugar and another squeeze of lemon juice. Bake until the crust is just golden and the fruit is bubbling, roughly 30 minutes. Remove from oven, cool 20 minutes and serve. A dollop of ricotta would be amazing.

Comments

  1. nellie says

    mmmmmmmmmm, you temptress
    i saw blackberries growing on the beach in Montauk the other day..wild! there on the beach dunes! blackberries! apparent witchery!

  2. nellie says

    blackberries are large, bulbous and sour/tart/prickly ouch yet worth it, and oddly found in both mountains and beach sand dunes,
    while black raspberries are hours of gorging-sweet, face stained and giddy…bliss

  3. elizabeth says

    Hi Nellie, thanks for the horticultural perspective. Though their flavor is different, I thought they would both do well in this simple, open tart. One might want to leave out some of the blackberry juice to avoid an overly sogged crust.

  4. kickpleat says

    I have picked a ton of tayberries and blackberries this past weekend and was looking for a simple tart I could make. This looks ideal.

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