Fabulous Freelancer Foodie Recipe: Blackberry Streusel Tart

This blackberry streusel tart is perfectly paired with vanilla ice cream for an excellent dessert!

Note: the original version of this recipe appeared in the 8/13/20 edition of The Salem News.

Ingredients for the filling:

  • 1 ½ pints (about 3 cups) of blackberries
  • ½ cup of granulated sugar
  • 1 tablespoon of cornstarch
  • ½ teaspoon of lemon juice, freshly squeezed

Ingredients for the streusel:

  • ¾ cup of all-purpose flour
  • 1/3 cup of firmly packed brown sugar
  • A pinch of kosher salt
  • 6 tablespoons (3 ounces) of cold, unsalted butter that’s cut into ½-inch pieces

Ingredients for the tart crust:

  • 1 large egg
  • 2 to 3 tablespoons of heavy whipping cream
  • 2 ½ cups of all-purpose flour
  • 2 tablespoons of granulated sugar
  • ¼ teaspoon of kosher salt
  • 14 tablespoons (7 ounces) of cold unsalted butter, cut into ½-inch pieces
  • Flour for dusting

Directions for the crust:

  1. Whisk together the egg and 2 tablespoons of the cream in a small bowl.
  2. Combine the salt, flour, and sugar in a stand mixer’s bowl fitted with the paddle attachment, and mix these ingredients together until they’re combined well.
  3. Scatter the butter pieces over the top of the mixture and mix on a low speed until the butter pieces are pea-sized.
  4. Add in the egg and cream mixture at mix at low speed for about 10 seconds.
  5. Stop the mixer and squeeze a small amount of dough in hand gently.
    1. If the dough comes together without stray pieces, it has an adequate amount of moisture.
    2. If the dough is dry, add in another tablespoon of the cream, mix and test again until the dough mostly comes together in a ball.
  6. Preheat an oven until it reaches 350 degrees Fahrenheit.
  7. Line the tart pan with parchment paper and place the dough on top of that.
  8. Bake for about 35 minutes, until the edges of the crust have reached a golden brown color, then allow to cool.

Directions for the filling:

  1. Combine the blackberries, lemon juice, cornstarch, and sugar in a bowl.
  2. Evenly spread the blackberry mixture within the tart crust.

Directions for the streusel:

  1. Combine, the butter, flour, salt, and brown sugar in a food processor.
  2. Pulse the food processor until the butter is pea-sized.
  3. Sprinkle this mixture over the blackberry filling.
  4. Bake the entire tart at 350 degrees Fahrenheit for about 25 minutes until the fruit filling is bubbling and the streusel itself is brown.
  5. Let the tart cool slightly before serving it warm or just at room temperature.

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