Ah, the picking of blackberries… with us it often goes in pair with the mushroom picking, as the last time I picked up a beautiful basket to make my fig tart, and ripe. For these tarts, rustic blackberries, the point of collection (yes, that day the weather was not really of the game) but the blackberries on the market. Like blackberries here we all like it (like all berries), I’ve quickly taken to make these tarts before everything was devoured ! I love the tarts, rustic, no taking of mind because not need to mold and it is done and done ! I’ve done it with flour kiss but you are free to choose what you prefer, you can also replace part of the flour (50 g) almond powder for more taste (I say that, I say nothing !).
Short tarts that are perfect for teatime (it’s good it’s already time !) with a good tea/coffee/cappuccino/latte/hot chocolate…
The tart and rustic with ripe
For 6 tarts Save Print Ingredients
- 400 g of ripe
- 3 tablespoons of cane sugar
- FOR THE SWEET DOUGH
- 250 g of wheat flour semi-complete
- 125 g margarine vegetable
- 60 g of cane sugar
- 1 egg
- 1 pinch of salt
- To prepare your sweet dough, work the margarine and the sugar by hand or in mixer with a sheet. Then add the whole egg, and work again the mixture. Add the flour and salt at once and stir until a nice smooth paste. Form a ball and refrigerate 30 minutes.
- Preheat the oven to 200°.
- Separate the dough into 6 pieces of dough and then spread out in a circle about 3-4 mm thick.
- Wash the blackberries and then mix it with the sugar and then sprinkle on the pasta leaving a 3 cm on the edges.
- Fold the edges of dough over the blackberries and then place the tarts on a baking sheet.
- Bake for 15-18 minutes.