June 12, 2020
I love how modern yet rustic this Blackberry and Thyme tart looks, it's an impressive dessert for any occasion, delicious served warm with a dollop of vanilla ice cream and best of all it's really easy to make. You can replace the fruit and herbs with anything that's in season and voilà!
⅓ Cup (40G) Almond meal 800G Blackberries 1½ Tbsp Thyme leaves¼ Cup (55G) Fine caster sugar1 Egg lightly beaten1 Tbsp Granulated sugarVanilla Ice Cream to serve
For the pastry1½ Cups (225G) Plain all purpose flour¼ Cup (55G) Fine caster sugar100G Cold unsalted butter chopped2 Tsp Apple Cider Vinegar¼ Cup (60ML) Iced water1 Tsp Vanilla Extract
To make the pastry, place the flour, sugar and butter in a food processor and pulse until the mixture resembles coarse breadcrumbs. Add the vinegar, water and vanilla and process until a rough dough forms. Turn out onto a clean surface and gently bring the dough together. Shape into a disc and wrap in plastic wrap. Refrigerate for 1 hour or until firm.Preheat oven to 200°C (400°F). Roll out the pastry between 2 sheets of non-stick baking paper to a 34cm round about 3mm thick. Place on a large lightly greased baking tray lined with non-stick baking paper. Spread pastry with almond meal, leaving a 5cm border. Place the blackberries, thyme and caster sugar in a large bowl and toss to coat. Top the almond meal with the fruit mixture, discarding any excess liquid, and fold over the edges of the pastry, pressing lightly to seal. Brush with the egg and sprinkle with the white sugar. Refrigerate for 10 minutes or until firm. Cook for 30 minutes or until the pastry is golden and the fruit is blistered. Set aside to cool for 10 minutes. Serve with vanilla ice-cream. Serves 6–8.
This is photographed with from right: étoile home’s Waves fabric made into napkins, London Tablecloth and the Palermo Stripe Tablecloth both in Stone Grey and wood cake stand from Bed, Bath and Beyond.
Recipe adapted from Donna Hay
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