Ingredients

  • 1 ¼ cups all-purpose flour (divided)
  • 2 teaspoons sugar
  • ½ teaspoon kosher salt
  • ½ cup very cold unsalted butter (cut into 1/2-inch cubes (1 stick))
  • 2-4 Tablespoons ice water
  • ⅓ cup granulated sugar
  • 4 Tablespoons cornstarch
  • Pinch of kosher salt
  • 2 cups whole milk
  • ⅓ cup heavy cream
  • 4 egg yolks
  • 1 vanilla bean (seeds scraped, or 2 tsp vanilla extract)
  • 3 Tablespoons unsalted butter (cubed)
  • 3 Tablespoons blackberry jam
  • Fresh blackberries (to garnish)

Ready In 240 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Add ¾ cup flour, sugar and salt to a food processor. Pulse 2 to 3 times until combined.
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Step 2

  • Add butter and process until a dough begins to form, about 15 seconds.
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Step 3

  • Scrape the sides of the bowl and add the remaining 1/2 cup of flour. Pulse 4 to 5 times until flour is evenly distributed. (Dough will be crumbly)
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Step 4

  • Transfer to a medium bowl then sprinkle with 2 TBSP ice water. Using a rubber spatula, press the dough into itself. The crumbs should begin to form together. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 1-2 more tablespoons of water and continue to press until dough comes together.
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Step 5

  • Roll the dough into a ball and place on a sheet of plastic wrap. Flatten the ball into a disc, wrap with the plastic wrap, and place in the fridge for 30 minutes to firm.
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  • Length: 30 minutes

Step 6

  • Once the pie dough is ready, roll it out to about ⅛ inch thick, roughly the same shape as the tart pan.
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Step 7

  • Press the dough into the tart pan. Pass a rolling pin over the top to trim the extra dough.
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Step 8

  • Transfer the dough to the tart pan and press gently to form to the pan. Trim the edges.
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Step 9

  • Preheat oven to 400 degrees.
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Step 10

  • Place the tart in the freezer for 15 minutes while your oven preheats.
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  • Length: 15 minutes

Step 11

  • Gently pierce the bottom of the crust several times with the tines of a fork.
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Step 12

  • Add a piece of parchment on top of the dough and weigh down with dried beans or pie weights.
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Step 13

  • Bake for 25-30 minutes, until the crust is golden.
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  • Length: 30 minutes

Step 14

  • Let cool while you prepare the custard filling.
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