Print This Recipe

Print
Blackberry-Basil Tart

Blackberry-Basil Tart

Fragrant spicy globe basil works well in this dessert.

Martha Stewart Living, August 2005 http://www.marthastewart.com/355527/blackberry-basil-tart
4.333335
Rated
86.6667100(6)6
  • Yield Serves 6

Ingredients

    • 2 cups sour cream
    • 3/4 cup plus 3 tablespoons sugar
    • 1/2 vanilla bean, halved lengthwise
    • Cornmeal Shortbread Dough (http://www.marthastewart.com/260987/cornmeal-shortbread-dough)
    • 2 cups blackberries (about 1 pint)
    • 1/4 cup loosely packed fresh basil leaves, plus sprigs for garnish
    • 1/4 teaspoon ground cinnamon

Directions

  1. Stir together sour cream and 3/4 cup sugar. Scrape in vanilla bean seeds; stir to combine. Discard pod. Refrigerate filling, covered, until firm, about 3 hours or up to 2 days, before using.
  2. Preheat oven to 375 degrees. Press dough into a 13 3/4-by-4 1/4-by-1-inch oblong tart pan with a removable bottom. Trim edges of dough flush with pan. Refrigerate until firm, about 30 minutes. Bake until golden and crisp, about 18 minutes. Let cool completely on a wire rack.
  3. Stir together blackberries, remaining 3 tablespoons sugar, 1 tablespoon water, basil, and cinnamon in a small saucepan over medium heat. Cook, stirring gently, until berries have softened and released their juices and mixture is warmed through, about 2 minutes.
  4. Spoon sour cream filling into tart shell. Top with the berry mixture. Garnish with basil sprigs.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.