Brush the folded part of the pie crust with beaten egg then sprinkle the edges with turbinado sugar.

Fold pie crust edge over the filling, leaving the center uncovered.

In a large mixing bowl, combine blackberries, sugar, flour and lemon juice spoon over pastry to within 2 -3 inches of edge to leave room for folding.

Having a baking sheet with an edge will prevent the juices from running into your oven and burning. Transfer to a parchment paper lined baking sheet that has an edge that's at least ½' high.Alternatively, roll dough between two pieces of parchment paper.

Roll dough out on a gluten-free floured surface with a rolling pin until approximately 10-inches in diameter.Dough should be moist and easy to roll.You may need to use your hands to work the milk into the dough. With a pastry knife (or a knife and fork), cut butter into flour until butter is the size of small peas.In a medium mixing bowl, combine flour,salt, and xanthan gum. Also this Gluten-Free Apple Pear Tart from My Gluten-Free Kitchen is quite lovely.ĭid you make this gluten free blackberry tart recipe? Please stop back by and let me know what you thought. Looking for more gluten-free tarts? Sara Bakes Gluten Free has an incredible recipe for a gluten-free vegan rustic berry tart. If you can't have eggs you can use cream or just leave it off.

The reason I did in this recipe is to give it a big of a glossy look and to help the crust flake a little around the edges. Not at all! I don't usually use an egg wash. If it tastes good then it doesn't matter if it looks like my pie crust. Also, they way you rolled it out and pulled it all together may be different. You may have used different ingredients, or different brands of the same ingredient. Why doesn't my gluten-free pie crust look like your pie crust? If you are in a pinch you can use your favorite gluten-free pie crust and just make the gluten-free rustic blackberry tart filling. This recipe isn't super difficult to make but the crust does take a little bit of work. It's up to you, if you have a favorite, pliable gluten-free pie crust then go for it. Also, depending on the crust it may be a little difficult to work with. You can, just note that most pre-made frozen crusts won't be as big in diameter as the crust that's in this recipe. Where a fresh blackberry will be firm at room temperature a blackberry that's been previously frozen will be soft and squishy.Ĭan I use a pre-made gluten-free pie crust? The same thing happens with most fruits and vegetables. When you freeze berries it changes the particles in the blackberries. You can use frozen blackberries just note that they will be a little softer after they cook up. Cherries, apples, and peaches are a couple that compliment this gluten-free pie crust. You can also use other fruits in this recipe. By spreading them in a single layer on a baking sheet before freezing you are freezing them individually and it will help prevent them from clustering together in the freezer. Once they are frozen you can put them in a large zip-lock bag or storage container in the freezer. Once they are dry you lay them in a single layer on a baking sheet and freeze them from 3-4 hours. When you want to prepare blackberries for the freezer you first need to rinse them under cold water then lay them to dry in a single layer on paper towels. If you purchase blackberries from the store or super market ALWAYS wash them just in case they were sprayed or contaminated during handling or shipping. You never know what kind of animal was hanging near those blackberry bushes. If you picked wild blackberries, that you are sure weren't sprayed with pesticides at any point, you could skip the washing but I would still wash them. Where a gluten-free rustic blackberry tart may not look as formed or pretty as a pie or a traditional gluten-free tart, they are still quite lovely and they don't require as much work with the crust.ĭo I need to wash blackberries before I use them? A rustic gluten-free tart is the same thing except you don't bake it in a pie pan and you don't have to worry about how it looks. A regular gluten-free tart looks like a pie but it's not as deep (and it doesn't have as much filling). You can use almost any type of fruit with a regular gluten-free tart or gluten-free rustic tart.

Blackberry peach tart