Blackberry Confit Tart
Updated: Sep 26, 2022
When blackberries come to season in Australia, it makes a good excuse to fill your fridge with this fresh fruit tart. Blackberries are one of my favourite berries and this tart is so sensational, I highly recommend for you to try them out.
Yield: 1 tart of 18 cm diameter X 2cm height
SWEET SHORT CRUST PASTRY (TART SHELL)
115 g Unsalted Butter
2 g Salt
80 g Icing Sugar
25 g Almond Flour
35 g Corn Flour
50 g Egg (1 medium egg)
190 g Plain Flour
Cream the cold but pliable butter, salt and icing sugar until smooth.
Place the corn flour, almond meal and plain flour into a separate bowl and mix to combined.
Add in 1 - 2 spoonful of the mixed dry ingredients into the butter mixture followed by the egg and mix until smooth and well incorporated.
Continue to add in the rest of the dry ingredients in 2 - 3 inclusions until the mixture start to form in to a dough.
Lightly dust the bench with some flour then transfer the pastry over. Gently knead the dough until smooth. Flatten to a square and wrap in cling wrap. Place the pastry into the fridge to rest for at least 2 hours or preferably overnight.
Once rested, Pre heat the oven to 175C.
Roll the dough to approximately 4-5 mm in thickness then cut a disc with approximately 2 cm excess around. Line it over the tart ring with some excess pastry overhanging the rim. Place the lined tart case into the fridge to rest for 20 minutes.
When ready to bake, trim off the excess pastry around the rim of the tart ring, place an oven proof cling film over the tart case and fill it with baking rice all the way up to the top. Loosely wrap the cling film over the rice.
Place the baking rice over the cling film inside the tart shell and par bake the tart shell in the pre heated oven for 20 minutes.
Remove the baking rice and leave the tart shell to cool and proceed to the next step.
30g Powdered Sugar
30g Almond Powder
Condition the butter until it is soft and there are no lumps of butter.
Add in the sifted icing sugar and mix to combine. Add in a few tablespoon of the almond meal into the butter mixture together with the egg. Mix to combine followed by the remainder of the almond meal.
Transfer in to the par baked tart shell and bake in the oven at 175C for 20 minutes.
80 g Blackberry Puree
2 g Pectin NH
10 g Lemon Juice
20 g Caster Sugar
Mix sugar & pectin.
Heat the blackberry puree, lemon juice until it starts to boil.
Once it starts to boil, sprinkle in the pectin/sugar mixture gradually while constantly whisking the liquid.
Continue to whisk over low heat for another minute then remove the confit from the heat before applying onto the tart.
3 punnets Fresh Blackberries
qs. Gold Leaves
Pipe the almond cream into the par baked tart shells and level with a spatula. Bake in the pre heated oven at 175C for 20 minutes. It is ready when the almond cream is firm to touch and is not wet.
Remove the tart from the oven and leave to cool fully.
Apply the blackberry confit on top of the almond cream then finish the top with fresh blackberries and gold leaves (optional)