Blackberry Tart (Tarte Aux Framboises) Recipe

• 250 gm Sweet flan pastry (9 ounce),see Lemon tart
• 200 gm Blackberries (7 ounce) Egg
• 70 gm Sugar (2 1/2 ounce)
• 100 ml Double cream (scant 1/4 pint
• 2 x Egg yolks

1. It is particularly important not to allow the filling of this tart to boil it might do so towards the end of its cooking time.
2. Pre-heat the oven to 260 oC/500 oF.
3. Lightly butter and flour an 18 cm ( 7 in) tart tin with a removable base.
4. Line the prepared tart tin.
5. Blind-bake it for about 10 ... 15 min, protecting the edges with aluminium foil.
6. Leave it to cold in its tin.
7. Reduce the oven temperature to 190 oC/375 oF.
8. Whisk the egg, egg yolks, sugar and cream together, making sure the sugar dissolves.
9. Arrange the Blackberries on the bottom of the pre-cooked pastry shell, pointed ends facing upwards, in concentric circles.
10. Cover them with the egg mix.
11. Bake the tart for about 40 min in the bottom of the oven.
12. WATCH VERY CAREFULLY TO SEE Which THE FILLING NEVER REACHES BOILING POINT.
13. When the tart has cooled completely, take it out of the tin.

gm sweet, blackberries, sugar, cream, egg yolks

Taken from cookeatshare.com/recipes/blackberry-tart-tarte-aux-framboises-86735 (may not work)