Blackberry Tart

This fresh blackberry tart deserves nothing less than to be topped with a dollop of fresh homemade whipped cream. The perfect ending to any meal.

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Where did I leave off on Wednesday for my Lord of the Rings Menu? Or right, luncheon with the potato soup.

To finish off the culinary Lord of the Rings tour, next came afternoon tea, dinner, supper, and dessert. For afternoon tea we served up scones, biscotti, and well… tea. Nothing all that surprising there.

Then for dinner, I made a version of what is called “Balin’s spiced beef”. It was marinated and subsequently roasted with all kinds of spices, wine, and apple juice. And of course don’t forget the potatoes, onion, and carrots. What would a hobbits diet be without them?

After dinner came supper. While according the the books, dinner and supper were interchangeable, in the movies they were listed as separate entities and who am I to deny a reason for a 7th meal?

Since we already did meat and potatoes for dinner, supper was lighter and consisted of a sausage and cheese platter with various kinds of sausages, cheeses, and even some gherkins. If you haven’t gathered already from this week’s list of recipes, hobbits are big on the meat, potatoes, cheese, bread, pickled things, apples, berries, and tea.

Oh and ales. Plenty of that was poured as well.

The big finale for the end of the last movie came with this blackberry tart served with fresh whipped cream. You can’t spend all that time making a pretty homemade tart from scratch and not make fresh whipped cream, amiright? Same thing if you instead make an old-fashioned blackberry cobbler. Those berries deserve some love! Now excuse me, while I recover from my food coma.

Click here if you want the entire menu rundown –> The Seven Hobbit Meals!

BLACKBERRY TART

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Yield: 12 Servings Prep Time: 1 Hour Cooking Time: 35 MInutes 35 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 1-1/4 cups all-purpose flour
• 1/2 Tbsp sugar
• 1/4 tsp salt
• 1/2 cup cold shortening (or unsalted butter)
• 1/4 cup cold milk
• 1/2 tsp white vinegar

FILLING

• 30 oz. fresh blackberries
• 1/4 cup sugar
• 2-3 Tbsp cornstarch
• 1 tsp lemon juice
• 1/4 tsp cinnamon
• 1/8 tsp freshly grated nutmeg
• Pinch of salt

Directions

1. For the crust, in food processor or a large bowl whisk together the flour, sugar, and salt. Add shortening by pulsing in a food processor or cutting in with a knife until it resembles coarse wet sand.
2. Add vinegar to milk, add to flour mixture, and mix until distributed. With hands, form dough into a round flattened disc, wrap in plastic and chill for 30 minutes.
3. In a large bowl combine the berries, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Give everything a toss and let stand for 15 minutes, stirring a few times.
4. Position a rack in the lower third of the oven and preheat to 450 degrees.
5. Roll dough out on a floured surface to fit to an 2-inch tart pan (or pie plate). Transfer to the pan, fold over any excess crust, and then fill with berries.
6. Bake for 30-35 minutes, or until crust is golden. Allow to cool completely before slicing and serving with whipped cream.

Source: Adapted from my dad’s Apple Pie.

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