Tuesday, August 6, 2013

Blackberry tart, Tarts aux mures

Our blackberry bush decided to reward our two years work (maybe three) with generosity. 

It was such a beautiful sight when we arrived home after 10 days in Europe, Sicily this time.

Two big plates and this is only half of the harvest.

I rolled filo puff pastry and cut to thin slices. I got the inspiration from the butterfly cookie.

To avoid dripping, I put the cookie in the little glass and ceramic ramekins.

Bake under 400 degree for 15 minutes, and dust with confectionery sugar.

The tart is a bit too sour and dry. Vanilla ice cream can fix that. A small gallette berton never hurts.

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