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)
Blackberry and blueberry tart
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.
Blackberries and blueberries in a spelt pastry shell
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
Filling
- 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.
Method
Pastry case
- 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.
Whisk the eggs, cream, sugar, flour and crème de cassis liqueur together till smooth.
Fill your pastry case with berries, as evenly spread out as possible.
Pour the batter carefully over the fruit.
Bake in the oven for 25 to 35 minutes till the batter is golden brown and set, and the crust done. Cover with aluminium foil for the last 5-10 minutes if browning too much on top.
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.
A slice of berry nice tart anyone?! 🙂
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! 🙂
lili's cakes 
Looks delicious for the summer season, Lili 🙂
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Thanks Linda! Yes, it’s so yummy we’re making another one tomorrow! 🙂
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OMG – berry nice is all I can say to this, too! The addition of creme de cassis sounds perfect … what a cake!
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Thank you for your berry nice and enthusiastic comments Ginger! 🙂 You’re right, the creme de cassis gives it that extra special taste – highly recommended and can’t wait for the next tart! 🙂
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That looks so yummy! Lovely idea to use up all the su.met fruits in the shops! 🙂
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Thank you! Yes exactly, I’m looking forward to making this tart frequently with more lovely summer fruit thrown in! 🙂
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Super!!!
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Thank you!!! 🙂
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Great recipe for this summer!! Thanks for sharing..I’ve pinned it! 🙂
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You’re very welcome Linda and so glad you like the recipe! 🙂 Hope you enjoy making and eating it! 🙂
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My garden is full of strawberries just now (blackberries – or brambles as we call them in Scotland) are not quite there yet. I even went to the health food shop and bought spelt flour the other day there… now to find the time to bake!
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Yes, I’m looking at doing a strawberry cake soon because there are mountains of strawberries in Barcelona too… I look forward to hearing about your baking adventures with spelt Alba – have fun! 🙂
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Berry berry ‘licious! Love the pastry, love the berries, love the custard like tart, I’ll take the entire tart pretty please? 🙂
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Thank you Loretta for your berry cheerful and enthusiastic comments! 🙂 So glad you love everything. Though tart number one has vanished, an entire tart number two is on its way to you right now! 🙂
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such a stunning tart. Looks perfect – fresh mint adds a great zing.
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Thank you! Yes, it’s a lovely tart with its own oomph from the creme de cassis. But as you say, the mint is a lovely zingy addition! 🙂
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