If dinner is to start with modest autumn vegetables, it seems entirely suitable to end it with a modest autumn fruit, which the blackberry surely is. By the time we reach this course everyone should be relaxed and sociable so I like to place a dessert in the middle of the table and let everyone help themselves. This also means that guests choose their preferred portion size or indeed come back for a second helping.
The tart consists of a pastry case, filled with a blackberry and lime posset topped with autumn berries.
Also, if you are wondering which wine to pair with Anne’s blackberry tart, just keep reading until the end of the post and you will find my wine pairing recommendations: enjoy!
Blackberry Tart | The Dinner Party Collective
Recipe created by Anne from Anne Wheaton | Life in Mud Spattered Boots
For the Short Flan Pastry:
- 1 Large Free-Range Egg
- 150g (½ Cup + 1 Tablespoon) Butter (softened)
- 250g (1⅔ Cup) Plain Flour
- 1 Tablespoon Caster Sugar
For the Filling:
- Juice of 50g (2oz) Blackberries (see method below)
- 300ml (1¼ Cup) Double Cream
- 50g (¼ Cup) Caster Sugar
- Juice of 1 Lime
For the Topping:
- 400g (14oz) mixture of Blackberries and Autumn Berries(I used 350g blackberries with 50g autumn fruiting raspberries)
- 1 Tablespoon Caster Sugar
- 1 Tablespoon (or more to taste) Crème de Mûre or Blackberry Gin (optional)
To make the Short Flan Pastry (the day before the Dinner Party):
Lightly beat the egg and then tip into a large bowl keeping back a tablespoon of egg that you’ll use later. Add the soft butter to the egg and beat until they’re well mixed (I use an electric mixer for this) and then mix in the flour and sugar, beating until it comes together in a soft dough. Lightly knead, just to make sure it’s smooth and that everything is properly incorporated, then press into a disc, wrap and chill for 20 minutes.
Roll out the chilled pastry to line a 23cm loose bottomed flan tin and return to the fridge for 15 minutes to rest while you heat the oven to 160°C /320°F (fan-forced) and slip in a baking sheet.
Prick the entire pastry base with a fork and place the tin on the hot baking sheet in the oven to bake for 15 minutes.
Remove the tin from the oven and brush the reserved egg over the base. If the pastry has ballooned up, prick it with a fork and gently deflate it before you brush on the egg. Return to the oven for 5 minutes until it’s cooked.
Leave to cool while you make the filling.
To make the Filling (the day before the Dinner Party):
Put 50g blackberries into a small pan with a tablespoon of water, heat until they’re soft and then press through a sieve to extract the juice.
Put the cream into a pan, stir in the sugar and bring to the boil. Simmer reasonably robustly for a good 2 minutes and then take off the heat. Stir in the lime juice and blackberry juice.
Let it cool slightly for ten minutes before pouring into your pastry case and then leave to set fully in the fridge overnight.
To make the Topping (the afternoon of the Dinner Party):
Place 200g blackberries, sugar and a splash of water into a small saucepan and cook for 2 or 3 minutes until the juice is just starting to run. Remove from the heat and stir in the remaining berries and liqueur (if using). Cover and leave in a cool place.
When you’re ready to serve (or you could do this at the start of the meal), remove the tart from the tin and tumble or decoratively arrange your autumn berries over the top.
Wine Pairing Recommendations
- I would match this dessert with a Recioto della Valpolicella or a Primitivo di Manduria Dolce Naturale from Italy or with a Banyuls or Maury Doux from France.
- If none of those options are available in your geography, a quality Reserve Ruby Port or even a young Tawny (say, 10 years old) should do the trick.
For more information about the Italian Sommelier Association (ISA) wine pairing criteria that I follow in my wine selections, please refer to this post.
The main characteristics of Anne’s blackberry tart call for a sweet wine with good smoothness, some minerality, a long finish and medium to full body. If you want, you can “reverse engineer” my recommendation and identify the main characteristics of the blackberry tart by using the ISA-based wine pairing chart available here: have fun!
Link here to Appetiser | Autumn/Fall Menu
Link here to Main Course | Autumn/Fall Menu