This streamlined take on the Blackberry-Almond Tart made at Pain D’Avignon is a showstopper dessert.Photo Credit : Heath Robbins
This is a streamlined take on the Blackberry-Almond Tart that executive pastry chef Elsie Rhodes makes at Pain D’Avignon in Hyannis, Massachusetts. The combination of inky berries and sweet almond make this a showstopper dessert.
15 tablespoons (1-7/8 sticks) unsalted butter, at room temperature
3/4 cup confectioners’ sugar
1 large egg
1 1/2 cups pastry flour (plus extra for work surface)
1/2 teaspoon vanilla extract
1/3 teaspoon table salt
First, make the crust: Using a standing or handheld electric mixer, beat the butter and sugar together at medium speed until pale in color, 2 to 3 minutes. Add the egg and beat well. Add the flour, vanilla, and salt, and mix until combined. Turn the dough out onto a lightly floured counter and knead 2 or 3 times; then form into a disk and wrap in plastic. Refrigerate at least 2 hours and up to overnight.
Once the dough is chilled, roll it out onto a lightly floured counter into a circle about 1/4 inch thick. Transfer the dough to a 9-inch tart pan with removable rim and press it into the sides of the pan. Run a rolling pin over the edges to trim any excess dough. Refrigerate the crust wile you prepare the filling.
6 ounces almond paste
8 tablespoons (1 stick) salted butter, at room temperature
1/2 cup granulated sugar
2 large eggs
2/3 cup all-purpose flour
1 1/2 pints blackberries
1/4 cup sliced almonds
Confectioners’ sugar (for dusting)
Preheat your oven to 350° and set a rack to the bottom position. To make the filling, use a standing or handheld mixer to cream the almond paste with the butter and sugar at medium speed until light and fluffy, 5 to 7 minutes. Add the eggs one at a time, beating well after each. Scrape down the sides of the bowl periodically. With the mixer on low speed, add the flour and beat just until blended.
Pour the filling into the prepared shell and use an offset spatula to smooth the top. Press the black-berries down into the filling, distributing them evenly throughout. Top with the sliced almonds.
Put the tart on a rimmed baking sheet and transfer to the oven. Bake until golden brown on top, 35 to 40 minutes. Let cool on a wire rack; then remove the rim of the tart pan and serve warm or at room temperature, garnished with a light dusting of confectioners’ sugar.