My apologies but I couldn’t resist the pun on words. It’s such a berry very nice tart. Neither can I resist the tart itself, recommended by Kate of Cornwall who regularly and impressively makes cakes from this blog and many other sources. She passed this wonderful recipe from The French Kitchen to me describing this desssert as ‘sharp and buttery, tart and creamy in one bite’ and said I’d love it. I really do and cannot thank her enough! My mother agrees and sadly misses our defunct blackberry and blueberry tart, devoured in less than a day. It was delicious, with the clafouti-style batter flavoured by crème de cassis blackcurrant liqueur and dotted with sharp blackberries and blueberries in a subtly gingery spelt pastry shell. Alternatively you could use raspberries or blackcurrants as Kate did. Then serve with chopped fresh mint leaves for a lovely extra layer of flavour! I resisted sprinkling icing sugar over it, which might be aesthetically pleasing and common practice with clafoutis but I wanted to avoid an extra layer of sugary flavour. The pastry’s very dark as in many French pâtisseries, but it’s crisp and tastes delicious, not burnt. Hurray!
Recipe (Pastry: 15 to 20 mins work + 40 plus 30 mins resting; batter: 5 to 10 mins)
Kate kindly typed out her version of the recipe for me and mentions her source as The French Kitchen book by Johanne Harris and Fran Warde. I’ve generally followed her recipe but added mint and adapted the pastry, making half the quantity so it’s thinner and crisper à la Française – French-style. I also added ground ginger and increased the quantity of sugar/xylitol.
Spelt shortcrust pastry (pâte brisée)
- 125g/1 cup spelt or plain flour (sifted)
- half a teaspoon ground ginger
- a pinch of salt
- 20g/1 and a half tablespoons xylitol sugar substitute or unrefined (golden) caster sugar
- 88g/a third of a cup and 2 teaspoons cold butter cut into small chunks
- half a large egg (about 30g)
- 1 teaspoon water
- 2 medium-large eggs (around 115g)
- 175g/three-quarters of a cup double cream
- 125g/half a cup plus 1 tablespoon unrefined golden caster sugar plus extra for sprinkling, or sugar (will try Xylitol one day)
- 25g/1 tablespoon plus 2 teaspoons plain flour (or cornflour)
- half tablespoon crème de cassis blackcurrant liqueur OR raspberry liqueur OR blackcurrant syrup
- 450 – 500g /16-17.5 ounces blueberries, blackcurrants (stalks removed), raspberries, blackberries or redcurrants – I used 300g blackberries and 150g blueberries (the little round fruit in the photo)
To serve: a handful of fresh mint, some finely chopped.
- Make the pastry, following the shortcrust pastry instructions on my Basics page.
- Let the pastry rest 30 to 40 minutes in the fridge, wrapped in plastic film (the pastry, not the fridge).
- Lightly butter a 25cm tart tin with a removable bottom or a French tart ring.
- Roll out the pastry on a lightly floured surface and line your tin or ring. Prick the bottom several time with the prongs of a fork. See my lining a French tart ring page for tips on rolling pastry and lining a tin.
- Freeze your pastry case 30 minutes.
- Preheat the oven to 190°C (static oven) and 170°C (fan-assisted).
- Bake the pastry case around 10 minutes or until firm and slightly golden (but not brown). Keep in the tin and after 5 or 10 minutes fill the shell or wait till later.
Filling your tart
This is so simple you’ll be crying tears of joy.
Serving, eating and storing
This tart is delicious warm or cold. Don’t be fooled by its rustic appearance. And to take it to another level serve with finely chopped fresh mint sprinkled over it or on the side. The added layer of flavour is so delightful even your average man in the street will be requesting his mint for second helpings (according to a tried and tested home experiment). If you don’t eat it all, this tart keeps till the following day or two in the fridge in an airtight tupperware container.
Well, I do hope you’ll find some berries a good home in this tart. If you see what I mean. Lots of vitamin C! And lots of happy taste buds!
So on that fruity note sweet reader, I’ll wish you a berry berry nice week ahead! May you be berry happy and not have to suffer any further terrible wordplay! I’m really berry sorry… Happy baking, eating and smiling! 🙂