Blackberry Streusel Tart

The streusel topping and short crust make this a luscious berry tart. Boysenberries, marionberries or blueberries can be substituted for the blackberries.

DOUGH
1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup unsalted butter, cut up, softened
2 teaspoons water
1 teaspoon vanilla extract

FILLING
5 cups fresh blackberries
1 tablespoon lemon juice
10 tablespoons sugar
3 tablespoons all-purpose flour

STREUSEL
1/2 cup all-purpose flour
1/4 cup coarsely chopped walnuts
1/4 cup unsalted butter, chilled, cut up
3 tablespoons packed brown sugar

1. Pulse 1 cup flour, 1 tablespoon sugar and salt in food processor until combined. Add 1/2 cup butter; pulse until mixture looks crumbly, like cornmeal. Combine water and vanilla; add to butter mixture, pulsing just until incorporated. Shape dough into flat round; cover and refrigerate 30 minutes.

2. Press dough into bottom and up sides of 9-inch tart pan. Cover and freeze 30 minutes. (Crust can be made to this point 1 month ahead. Cover and freeze.)

3. Heat oven to 375°F. Bake crust 15 minutes. If crust begins to bubble, gently poke bubbles with small knife. Bake an additional 10 to 15 minutes or until crust is golden brown. Cool completely on wire rack.

4. Toss blackberries and lemon juice in medium bowl to moisten fruit. Combine 10 tablespoons sugar and 3 tablespoons flour; sprinkle over berries, tossing to coat.

5. Pulse all streusel ingredients in food processor until crumbly. Pour blackberries into crust; sprinkle with streusel.

6. Bake 45 to 50 minutes or until streusel is golden brown and tart is set in center and bubbling around edges. Serve warm.

8 servings

PER SERVING: 400 calories, 20.5 g total fat (11 g saturated fat), 4.5 g protein, 51.5 g carbohydrate, 45 mg cholesterol, 80 mg sodium, 6 g fiber

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