Utensils:
- 1 Round Mold
- 1 Salad Bowl
- 1 Pot (any size)
- 1 Oven
- 1 Stovetop Burner
- 1 Spatula/Spoon/Fork, used to mix
- 1 cup Butter (so, 2 sticks of 8 tbsp. each)
- 3 cups Flour
- 1 cup Sugar
- Raspberry Jam
- Enough blackberries to cover the surface of the mold (1 or 2 boxes should suffice)
Set your burner to high and place the pot on it. Throw the butter in there and let it melt. While that’s happening, prep the mold by just rubbing a bit of butter and flour (not from the ingredients you set aside) on it. This will make your life easier when you try to get the tart out of its mold.
You should preheat the oven now, setting it to 356˚F (180˚C).
Pour the flour and sugar in a salad bowl and use the spatula/spoon/fork to mix them. Then, make a small well in the middle of your mix, and pour part of the melted butter in. The well will make it slightly easier to mix. Keep mixing as you add the rest of the melted butter. You should now have a solid, uniform, yellowish “ball” of dough. Make sure the flour is fully blended with the dough. Now all you have to do is put your hands in there and knead the dough for a few minutes.
Once you’re done, spread your dough evenly across the mold. Make sure it is not too thick by pushing on it with your palm. Push the dough against the sides of the mold. Scrape off all the extra dough, and either throw it away or eat it (you might get diabetes with just one bite, but it will be worth it).
If you haven’t already, preheat your oven at 356 ˚F. Once it is hot, leave the mold and dough in there for about 30 minutes, checking on it periodically.
Once this is done, all that remains is to pour the raspberry jam onto the pastry. Then you can place the blackberries on the jam and you have a delicious blackberry tart! The best part is that it doesn’t work exclusively with raspberry jam. Any kind of berry jam is fine. Or even honey if you want! This is a great time to get creative with your baking!
Please note All comments are eligible for publication in The News-Letter.