Summer Blackberry Tarts
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Filling: 3 cups blackberries, 1/4 cup sugar, 1 cup water, juice of one orange. Reduce until thick
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Mix 2 sticks of ice cold butter with 2 1/2 cups all purpose flour until crumble texture
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Add in 1 egg + egg, 6 tables ice cold milk and mix
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Wrap the dough in plastic wrap and refrigerate for 30 minutes to 1 hour
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Roll the dough out till 1/2 cm thickness
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Cut the dough into squares using a straight edge or ruler for guidance
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Add 2 tbs of blackberry filling to the center of the square
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Brush egg wash (1 egg + 3 tbs cold water) around the edges
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Top tart with other dough square and press down on the edges
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Crimp the edges and place back in the fridge while you preheat the oven to 400F
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Brush the tops with egg wash and bake for 15-20 minutes or until golden brown
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Make your icing: 1 cup powdered sugar, pinch of salt 2-4 tbs milk and 2 tbs softened butter
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Once tarts are cool drizzle with icing and enjoy!
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No Machine Homemade Spinach Pasta + Sauce
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