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Blackberry tart with rose geranium cream from Tartine: Sweet and Savory Pastries, Tarts, Pies, Cakes, Croissants, Cookies and Confections by Elisabeth Prueitt and Chad Robertson

  • blackberries
  • heavy cream
  • store-cupboard ingredients
  • rose geranium leaves

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Notes about this recipe

  • anya_sf on August 12, 2018

    The crust took about 25-30 minutes to bake. Only half the cream fits in the shell unless you have a deep-dish tart pan. I could not find rose geranium leaves, so used rose water. I was worried about using too much, but may have used too little - it wasn't that noticeable in the tart, except perhaps to lend an unusual background note. Next time I'd try vanilla, orange, or fiori di sicilia in the cream. I glazed the berries with raspberry jam, as I was refrigerating the tart, plus the berries weren't totally sweet. Overall, a lovely tart.

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