Easy blackberry and blueberry tart
Here I present another homemade creation, based on my mother’s easy apple tart recipe, and inspired by the number of blackberries I have at home and don’t quite know what to do with (yeees, I know, eat them, but the question is how :P). And in summer, when you go out to the countryside with your dog and see so many blackberries, it’s impossible to resist such an incredible harvest.
Another use I usually give to blackberries is jam, with which I could have “glazed” this tart on top, but I resisted because it would have been too purple and it needed something lighter like sugar. I’m saving it for cheesecake, where it works especially well, and of course for autumn and winter weekend toast. As I promised, I’ll talk about the jam in another post—I haven’t forgotten—but lately I haven’t had much time :?.
Ingredients for 1 tart (6–8 people)
300 g blackberries
250 g blueberries
1 cup sugar
1 cup flour
1 cup milk
4 tablespoons ground almonds
2 eggs
2 teaspoons baking powder
vanilla essence
1 pinch of salt
Preparation
Grease and flour a baking pan for tarts (a removable round one works well, or any other, like in this case, where I used the same one I use for quiches and tartlets).
Wash the blackberries and spread them over the pan so they cover the entire base.
Blend all the ingredients and pour the mixture over the blackberries.
Then wash the blueberries and place them on top of the mixture.
Bake it in a preheated oven for 45 minutes to 1 hour (I usually preheat the oven to 200ºC for 5–10 minutes, then bake it for about 25 minutes at 200ºC so it rises, and the remaining time at 180ºC so it cooks through evenly).
After baking, let it rest, and once cooled, sprinkle with powdered sugar.
Things to keep in mind
The amount of blackberries and blueberries is approximate. I usually make it with these quantities, but if you have more or less, it will still be delicious.
