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
1
Mix 2 sticks of ice cold butter with 2 1/2 cups all purpose flour until crumble texture
2
Add in 1 egg + egg, 6 tables ice cold milk and mix
3
Wrap the dough in plastic wrap and refrigerate for 30 minutes to 1 hour
4
Roll the dough out till 1/2 cm thickness
5
Cut the dough into squares using a straight edge or ruler for guidance
6
Add 2 tbs of blackberry filling to the center of the square
7
Brush egg wash (1 egg + 3 tbs cold water) around the edges
8
Top tart with other dough square and press down on the edges
9
Crimp the edges and place back in the fridge while you preheat the oven to 400F
10
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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