Blackberry Tart with Spiked Créme Anglaise
1/4 cup sugar
1 stick unsalted butter, slightly softened
1/2 tspn vanilla extract
1 1/3 cups all-purpose flour
2 cups fresh blackberries
2 tbsp corn starch
2 tbsp sugar
1/2 cup heavy cream
1 tspn vanilla extract
1 tbsp créme de cassis
2 egg yolks
3 tbsp sugar
- Cream together the sugar and butter until just combined.
- Add in the egg yolk and vanilla extract; mix until incorporated.
- Add in the flour; mix until the dough is smooth. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
- Remove from the refrigerator. Roll out on a slightly floured surface to a 1/8 inch thick, 12 inch circle.
- Place the dough in a 10 inch tart pan. Carefully press the dough into the pan.
- Cover with plastic and chill in the refrigerator until ready to bake.
To make the tart:
- Preheat the oven to 400 degrees Fahrenheit.
- In a medium bowl, combine the blackberries, cornstarch, and sugar until well combined. Let stand for 5 minutes.
- Remove the tart crust from the refrigerator and spread the blackberry mixture onto the tart crust, leaving a 1/2 inch border.
- Bake for 45 to 55 minutes or until the fruit is bubbling and the crust is golden brown. Remove from the oven and allow to cool slightly.
- In a small saucepan over medium-low heat, add the cream and vanilla extract. Bring just to a simmer.
- In a large bowl, whisk together the créme de cassis, egg yolks, and sugar until smooth. Whisking constantly, gradually add 1/2 cup of hot cream into the egg yolks. Immediately add the egg yolk mixture back to the pot and cook, whisking constantly, until the mixture coats the back of a spoon, about 6 minutes.
- Serve the tart slightly warm with the créme anglaise drizzled over the top.
Recipe courtesy of Not-So-Humble Pies by Kelley Jaggers