I asked my Facebook friends what I should do with the blackberries. One friend said I should make a telephone with them, hardy har Carlin.
The most mouthwatering answer was from my friend Anne Hepburn, “puff pastry crust + mascarpone & whipped cream + blackberries= best dessert ever.” I’ve got whipped cream, but no mascarpone or puff pastry. Maybe I’ll do that one tomorrow. I do have bread dough though!
The beauty bread book I keep referring to is that it has you make enough dough for 2-8 loaves depending on the size of the loaf. The dough stores in the fridge for up to 2 weeks, and we’ve never had a problem with the dough lasting that long. Most of the fruity/sweet bread recipes in the book use the challah/brioche dough, except for the cinnamon rolls. My intuition told me that the regular bread dough would be good for a rustic tart also.
Here’s the recipe for the Rustic Blackberry Tart:
1 grapefruit sized ball of the European Peasant Loaf dough
3 T melted butter
2 T granulated sugar
1 t cinnamon
1/4 t salt
1 C fresh blackberries
topping
3 T ap flour
2 T granulated sugar
2 T brown sugar
1 t vegetable oil
whipped cream
Take a grapefruit-sized piece of dough, flour it and make a gluten cloak around it (so the dough is not sticky). Flatten the dough a 9 inch silicone round cake pan. Pour the melted butter over the dough, covering all of it. Sprinkle the sugar, cinnamon, and salt over the butter. Turn the edges of the dough over to create a 1/2 inch crust. I liked the idea of putting the butter/sugar on first so it would get captured in the crust. The crust creates a wall to enclose the blackberries and topping. This also meant I didn’t have any butter left over for the topping. Next time I’ll use butter instead of oil.
Once the crust is formed space the blackberries out over the tart. Mix the topping ingredients together and sprinkle over the blackberries. Bake for 30 minutes at 425F. Top with fresh whipped cream.
Finally a rant for this post. In high school, we created a cookbook for a yearbook fundraiser. The sponsors of that feat decided to use T for tablespoon and t for teaspoon, mostly because it saved space, but it also saved ink! I’ve read so many recipes where I’ve missed the “b” in the “Tbsp” vs “Tsp”. I encourage you to implement this shorter hand abbreviation in the recipes you create or type in for a fundraiser or email to your friends.