This tart is wonderful on a cool summer night when made with juicy perfectly ripe blackberries and served with a big dollop of chantilly cream. Or serve it warm with a scoop of Raspberry Ice Cream.
Combine all of the streusel ingredients in a food processor fitted with the metal blade. With pulsing switches, process until the butter is the size of large peas. Set aside.
In a mixing bowl, gently combine the blackberries, sugar, tapioca flour, and lemon juice. Spread the blackberry mixture evenly in the tart shell.
Sprinkle the streusel over the tart.
Cool the tart for at least 15 minutes before cutting.
© 1993 Emily Luchetti. All rights reserved.