I make this blackberry tart because it reminds me of summer! Right about now, I need a reminder that it's coming. Soon. Nothing does the trick like blackberries and raspberries. These lovely berries fill me with memories; of my mother picking raspberries in our yard and making pies, of picnics on the beach, and black raspberry ice-cream. I make sure to buy plenty of fresh berries during the summer months, at local farmer's markets, and freeze them. This way, I'll always have 'fresh' berries on hand. I bake them up in pies, cakes, and muffins during the long winter months.
This versatile tart bakes up lovely. It fills the house with a wonderful fruit scent - a promise of sun and warmth of summer. It's easy to make, can be made with whatever fruit you have, frozen, or fresh and in season. The grocery store usually have an excellent selection of frozen berries. I like to serve this tart plain. But try serving with a dollop of whipped cream or vanilla ice-cream.
1/2 cup (1 stick) butter, softened, plus more for greasing pan
1 cup sugar
3 tbsp heavy cream, or milk
1 tsp vanilla extract
1/4 tsp lime zest
1/2 cup coconut flour
1/2 cup almond meal/flour
1/2 cup garbanzo flour
3 tbsp tapioca starch
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
shredded coconut, for pan
2 cups blackberries, fresh or frozen
1 tbsp fresh lime juice
2 tbsp sugar
1 tsp cinnamon
Preheat oven to 375 degrees.
Butter a 9-inch springorm pan, or a 11 x 9-inch tart pan. Line the pan with shredded coconut, make sure it covers the bottom and sides of the pan.
In an electric mixer, cream butter and sugar on medium-high speed until light and fluffy, about 3-5 minutes. Beat in eggs one at a time, then heavy cream, vanilla extract, and lime zest.
In a medium-sized bowl, whisk together flours, tapioca, baking powder, cinnamon, and salt.
Beat in flour mixture on low speed until batter comes together. Spread in pan.
Arrange the berries on top of the batter. Sprinkle with lime juice. Mix 2 tbsp sugar with 1 tsp cinnamon, and sprinkle over the blackberries.
Bake for 35-40 minutes, until edges are golden and the center is set. Test for doneness by inserting a cake tester or toothpick into center of tart. It should come out clean.
Cool tart in pan for 10 minutes. Run a knife around edges of pan. Remove sides from pan. Serve. Take a bite, close your eyes, and think of long summer days.
Next blog will be from Sweden. I'll be there for 2 months teaching gluten-free cooking, and enjoying time with family.
Smaklig måltid ~ Bon appetit!