⏳ Yield & Time

Yield: 6 servings

Preparation Time: 30 minutes

Cook Time: 35 minutes

Total Time: 65 minutes

🍽 Ingredients

• 1 1/2 cups All-purpose flour
• 1/2 teaspoon Salt
• 1/2 cup (1 stick) Cold unsalted butter
• 1/4 cup Ice water
• 3 cups Fresh blackberries
• 1/4 cup Sugar
• 1 tablespoon Cornstarch
• 1 tablespoon Fresh thyme leaves
• 1/2 cup Balsamic vinegar
• 2 tablespoons Sugar

📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial for a properly baked crust.
2. Make the pastry: In a food processor (or using a pastry blender), combine 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, 1/2 cup (1 stick) cold unsalted butter, cut into cubes, and 1/4 cup ice water. Pulse until the mixture resembles coarse crumbs. Don't overmix! The dough should look like coarse sand with small pieces of butter visible. Add more ice water, a tablespoon at a time, if necessary to just bring the dough together.
3. Form the dough: Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap it in plastic wrap and chill for at least 30 minutes. This step lets the gluten relax and makes it easier to roll out.
4. Roll out the pastry: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer it to your 9-inch tart pan. Trim any excess dough from the edges.
5. Blind bake the crust: Prick the bottom of the crust all over with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment paper and bake for another 5-7 minutes, or until the crust is lightly golden. Set aside to cool completely. This prevents a soggy bottom--a common tart tragedy!
6. Make the balsamic glaze (optional but highly recommended!): In a small saucepan, combine 1/2 cup balsamic vinegar and 2 tablespoons of sugar. Bring to a simmer over medium heat, stirring occasionally. Reduce the heat to low and cook for 10-15 minutes, or until the glaze has thickened slightly and become syrupy. Set aside to cool completely. Don’t rush this, slow and low is key for a good reduction.
7. Prepare the filling: In a medium bowl, gently toss 3 cups fresh blackberries with 1/4 cup sugar, 1 tablespoon cornstarch, and 1 tablespoon fresh thyme leaves. Be gentle, you don't want to crush the berries too much.
8. Fill and bake the tart: Pour the blackberry mixture into the cooled tart shell, spreading it evenly. Bake for 30-35 minutes, or until the filling is bubbly and the crust is golden brown. If the crust starts to brown too quickly, loosely cover the edges with aluminum foil.
9. Cool and glaze: Let the tart cool completely on a wire rack before glazing. Once cooled, drizzle the balsamic glaze over the top of the tart. Garnish with a few fresh thyme sprigs. Let the glaze set a bit before slicing and serving. Mmm, perfection!
10. Serve and enjoy! Seriously, don't wait to try it. It's delicious!

📝 Notes

• For a richer crust, use half all-purpose flour and half pastry flour.
• If the balsamic glaze is too thick, thin it out with a little water or balsamic vinegar.
• You can adjust the sweetness of the filling to your preference.
• Make sure the tart is completely cool before glazing to prevent the glaze from melting and running.