We needed a little pick me up after yesterday, so we decided to make a little something sweet for ourselves. We’ve been overflowing with blackberries this year, so we definitely wanted to use them in the recipe. We decided to make my German Mother-in-Law’s tart recipe which was delicious. You could use any fruit you like on the tart.
My husband is from Southern Germany, and we love to keep up the tradition of Kaffee and Kuchen. It’s a nice time midday for all of us to sit down and enjoy some time together since we all get pretty busy around here doing our own work or activities. While I usually try to find low sugar recipes and use coconut oil, we just didn’t bother today. The best part of it all was that my husband and 12 year old stepdaughter made the whole thing (even the tea and Pero coffee!)
Here’s the recipe:
Omi’s Blackberry Tart
1 and 1/3 Cup All Purpose Flour
6 T Softened Butter
½ Cup Sugar (pull out 2 TBSP for the Filling)
1 t Vanilla (½ t for crust and ½ t for filling)
¼ Cup Heavy Whipping Cream
1 and 1/3 Pound Blackberries (fresh or frozen will work)
2 Tbsp of some kind of fruit jam (we used strawberry)
For the crust:
Mix together the flour, softened butter, the sugar (with 2 T removed to be used later in the sauce), 1 egg, and 1/2 t vanilla in your mixer (with dough paddle) or food processor. Process on low until it forms into a ball. Be patient. It takes a minute or two.
Place the ball for the crust into the fridge for 30 minutes.
For the filling:
Meanwhile, you can make the “filling”. Place the whipping cream, remaining 2 eggs, 1/2 t vanilla, and 2 T of sugar that you pulled out earlier in your mixer and mix. You can place this in the fridge until you’re ready to use it. (Note that my husband used the dough attachment to “save on dishes.” I would recommend the whisk attachment or a hand held blender.)
Preheat the oven to 390F. Butter a 10” tart pan and dust it with corn meal so the cake will not stick. We didn’t have a tart pan (which we need to remedy soon), so we used my springform pan.
Press the crust in the pan creating a little rim on the outside to hold the filling. Pour in the filling and place the berries on top.
Bake the tart for 40 minutes.
Once you remove the tart from the oven, heat up the 2 T of fruit jam and spread it over the top of the entire tart.
Let cool for 20 minutes and enjoy.
Please let me know if you make this with other fruit or if you find ways to substitute the sugar in the recipe for another natural sweetener. I’d love to hear about it.