Blackberry Tart

We picked blackberries yesterday and we excited to devour them. We’re trying to eat no added sugar, so I came up with this tart recipe to replace our typical cobbler or blackberry pie, which is a childhood favorite of mine. We were pleasantly surprised with the gentle sweetness of the berries and it satisfied our need for a Sunday dessert. We hope you enjoy just as much as we did.

Crust:
½ cup (75 grams) brazil nuts
¾ cup (90 grams) stoneground spelt flour (or brown rice, or other)
pinch sea salt
¼ cup (63 grams) organic unsalted butter (or organic cold-pressed coconut oil)
1 egg yolk
1 Tablespoon ice cold water

Jam filling:
1 cup (144 grams) blackberries
2 teaspoons chia seeds

Topping:
1 cup (144 grams) blackberries, freshly washed and dried

Method
For the crust:
Using a food processor, grind the brazil nuts until fine.
Then, add the flour and sea salt, pulsing 10 seconds.
Add the butter and pulse until combined, scraping the edges of the bowl if needed.
Lastly, add the egg yolk and water, pulsing until combined and the mixture resembles wet sand.
With your fingers evenly press the mixture into a tart pan or cake tin (with removable bottom).
Prink the pastry with a fork.
Line the tart shell with parchment paper and fill with baking beans to keep the bottom flat as it bakes.
Bake at 375°F/190°C for 20-25 minutes until golden brown.
Remove from oven to cool and remove baking beans.

For the jam:
In a food processor, pulse the blackberries until it’s a chunky liquid.
In a medium sauce pan over medium heat, add the blackberries and chia seeds.
Heat approximately 5 minutes, while stirring frequently to reduce and thicken.
Allow mixture to cool while the tart shell cools.

Assembly:
Evenly spread the cooled ‘jam’ over the cooled tart shell.
Top with fresh blackberries and enjoy

Optional: you can add if you wish 1 drop of stevia to the crust (add with butter) or use 1 Tablespoon of sugar, blended when the flour is added if you wish.