Blackberry Tarte Recipe

Prepare the Dough

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.

Add the chilled, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

Stir in the ice water, one tablespoon at a time, until the mixture comes together. Form the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Roll Out the Dough

Once chilled, remove the dough from the refrigerator and roll it out on a lightly floured surface to fit your tart pan.

Transfer the rolled dough to the tart pan, trimming any excess. Prick the bottom with a fork to prevent bubbling and refrigerate while preparing the filling.

Prepare the Filling

In a medium bowl, combine fresh blackberries, chopped basil, granulated sugar, cornstarch, lemon juice, and vanilla extract. Gently toss to combine.

Allow the mixture to sit for about 10 minutes to let the blackberries release some juices.

Make the Topping

In a separate bowl, mix together all-purpose flour, brown sugar, and cinnamon.

Pour in the melted unsalted butter and stir until the mixture is crumbly.

Assemble the Tarte

Preheat your oven to 375°F (190°C). Remove the tart crust from the refrigerator and fill it with the blackberry basil filling.

Sprinkle the streusel topping evenly over the filling.

Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the filling is bubbly.

Prepare the Gastrique

In a small saucepan, combine apple cider vinegar, honey, and water.

Bring the mixture to a boil over medium heat, then reduce to a simmer and let it cook for about 10-15 minutes, or until slightly thickened.

Serve

Remove the tart from the oven and allow it to cool for a few minutes before slicing.

Drizzle the apple honey gastrique over each slice and serve with a scoop of vanilla ice cream.