CROSTATA DI MORE – BLACKBERRY TART
CROSTATA DI MORE - BLACKBERRY TART
Il dolce is not be only a sweet way to end a lunch or dinner. It’s also how many Italians start their day. This blackberry tart is paired perfectly with your freshly brewed morning Classico.
INGREDIENTS
Pastry
500g plain flour
250g unsalted butter
4 egg yolks
180g caster sugar
Grated rind of a lemon
Half tsp vanilla extract
Pinch salt
Filling
400g blackberry
250g castor sugar
½ orange, juiced
Serving
Icing sugar
METHOD
Place flour in a food processor. Add the rest of the pastry ingredients and pulse until the ingredients come together in a ball. Divide dough into two pieces, one about 2/3 and the other 1/3 of total pastry. Shape each into a rough disc. Wrap in cling film and refrigerate for at least 3 hours.
Meanwhile have your blackberry marmalade at room temperature. To make the marmalade put the blackberry, the sugar and the orange juice in a pot on a medium heat. When it starts to boil, put it on a low flame and cook it for 40 minutes. Use a mouli to sieve your marmalade and let it cool down.
Roll out the larger of the two discs of pastry and line a 24cm-wide tart case with sides at least 3-4cm high and a removable base. Trim edges, removing any excess pastry. Fill pastry case with marmalade. Roll out remaining pastry. Cut 8 x 1cm-wide strips and place them on the top of tart in a criss-cross pattern and trim any overhang.
Bake in a preheated 180C oven for 30-40 minutes till golden. Remove from oven and let it cool on a wire rack. Dust with icing sugar and slice to serve. Serves 8-10.