Introduction
This is a fun, yet moderately complex tart to make. I’d highly recommend doing the Meyer Lemon Tart from Dessert Person first. This recipe uses the same sweet tart dough base, but has a much more technical and complex filing. Specifically you will need to make some caramel and work with gelatin. It’s definitely worth it though as it looks and tastes amazing.
Recipe Outline
| Recipe: Blackberry Caramel Tart | Special Equipment: None |
| Source: Dessert Person | Time: 6 hours |
| Author: Claire Saffitz | Difficulty: 3/5 |
| Type: Dessert (Baking) | Score: ★★★★☆ |
Making The Pie Crust
Tip: Save all of your extra dough. You’ll need it for patching! Consider making a bit extra of the recipe just in case (if you trust your ability to get ratios right). If it’s your first time making sweet tart dough, then consider making two pie crusts. Our first (pictured above) didn’t turn out well and we started over. The dough itself is very easy to make.
Baking The Pie Crust
Tip 1: After baking don’t forget to patch the holes, including any larger holes from docking.
Tip 2: Be very careful when removing the foil. The pie crust is extremely fragile!
Making The Blackberry Caramel
Tip: Don’t panic and keep going; the caramel will brown eventually. Make sure to scape down any stray sugar crystals in the pan periodically with a wet pastry brush to keep your caramel smooth – as Claire recommends. You only need to do this at the start or if you stir to aggressively and get sugar on the sides on the pan.
Adding The Gelatin
Tip 1: Make sure you use a pan that will allow you to distinguish between the gelatin granules being dissolved or not. For example, if you have a very scratched pan then consider using a different one so you can tell when all of the gelatin is dissolved.
Tip 2: It may take a while for it to come to the right consistency. Keep stirring until it does.
Filling And Chilling The Tart
Tip 1: Consider making extra filling as we barely had enough.
Final Product
Key Takeaways
- You may have to buy the gelatin online if you can’t find at the grocery store.
- Be patient with the caramel and the gelatin. Go by the indicators of doneness – not the recommended time.
- The blackberries really make the dish shine. Only attempt this dish with quality blackberries.
- Final Score: 4/5 – This is a technical pie that involves a fair amount of work – but nothing too complex. It’s a great way to learn additional techniques and show off quality blackberries.
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