Make the Pastry: In a food processor, pulse together the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
Add the egg yolk and pulse to combine. 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 1 hour.
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 15-20 minutes, or until the blackberries have broken down and the jam has thickened. Stir in blackberry liqueur, if using.
Remove from heat and let cool completely.
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. Prick the bottom of each tartlet with a fork.
Fill each tartlet with the blackberry sage jam. Bake for 22-27 minutes, or until the pastry is golden brown.
Let cool completely before serving. Dust with powdered sugar, if desired.
Ingredients
12
1 1/4 cups150 gAll-purpose flour
1/2 cup113 gCold unsalted butter-cubed
1/4 cup50 gPowdered sugar
11Large egg yolk
2-3 tbsp30-45 mLIce water
1/4 tsp1.25 mLSalt
2 cups280 gBlackberries-fresh or frozen
3/4 cup150 gGranulated sugar
1 tbsp15 mLLemon juice
2 tbsp30 mLFresh sage-finely chopped
1 tsp5 mLLemon zest
1 tbsp15 mLBlackberry liqueur (optional)
Equipment
Food processor
Saucepan
Rolling pin
Tartlet tins
Mixing bowls
Fork
Instructions
Make the Pastry: In a food processor, pulse together the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
Add the egg yolk and pulse to combine. 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 1 hour.
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 15-20 minutes, or until the blackberries have broken down and the jam has thickened. Stir in blackberry liqueur, if using.
Remove from heat and let cool completely.
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. Prick the bottom of each tartlet with a fork.
Fill each tartlet with the blackberry sage jam. Bake for 22-27 minutes, or until the pastry is golden brown.
Let cool completely before serving. Dust with powdered sugar, if desired.
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