Instructions
- Make the Pastry: In a food processor, pulse together the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, pulsing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Make the Filling: In a saucepan, combine the blackberries, sugar, lemon juice, sage, and lemon zest. Bring to a simmer over medium heat, stirring occasionally. Cook for 10-15 minutes, or until the blackberries have broken down and the jam has thickened.
- Remove from heat and let cool slightly.
- Assemble the Tartlets: Preheat oven to 375°F (190°C). Roll out the pastry dough on a lightly floured surface to about 1/8 inch thickness.
- Cut out circles slightly larger than the tartlet tins. Gently press the pastry into the tins. Trim any excess dough.
- Fill each tartlet with the blackberry sage jam. Bake for 20-25 minutes, or until the pastry is golden brown.
- Let cool completely before serving.
