Emily Luchetti

Blackberry Streusel Tart

Preparation info
  • Serves

    6 to 8

    • Difficulty

      Medium

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By Emily Luchetti

Published 1993

  • About

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.

Ingredients

Streusel

  • ¾ cup flour
  • ⅓ cup firmly packed brown sugar
  • Pinch

Method

Preheat the oven to 350 degrees.

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.

For the tart filling

In