Blackberry tart

I remember that the first time I tried this tart, I honestly just wanted to quickly get rid of some blackberries that had been forgotten in the fridge and a jar of jam that was nearly finished. I had a simple plan, but as usual, I couldn't resist deviating from it. Sometimes I thought I didn't have enough butter, other times I was confused by that packet of tart dough in the cupboard (which I had bought more out of a sweet craving than because I'm a fan of store-bought mixes). I also gave up on the boxed cream, as it had that "sweet plastic" smell that never convinces me. Instead, I came up with an improvisation that, without bragging, I've repeated many times — and always differently, because it never turns out the same way twice.

This is one of those recipes you can whip up in an hour (well, with cooling time, about an hour and a bit), and it doesn’t require any special preparation. It serves four to six portions (unless you cut slices the size of your palm). It's not complicated at all; I’d even say that someone without much experience could manage, just don’t rush when melting the marshmallows, or they might burn.

Why do I make it often? Because it's quick, doesn’t require expensive or rare ingredients, and you can adjust the flavor based on what you have in your pantry. It works with fresh fruits, jam, or even older preserves from the shelf. Plus, no one will mind if it doesn’t look like it came from a pastry shop; it’s still delicious. It satisfies your sweet tooth and solves the problem of leftover fruits sitting alone in the fridge.

Ingredients (with notes, so no one can say it’s not clear):
- 2 eggs (medium size; if they're small, you can use 3)
- 100 g butter (should be soft, not straight from the fridge, otherwise you can't mix it)
- 1 packet of tart dough mix (I get mine from Lidl, but anything you have on hand works)
- 200 g blackberries (you can also use raspberries or blueberries, sometimes frozen if I don’t have fresh ones)
- 1/2 jar of blueberry jam (about 150 g, but it shouldn’t be too runny)
- 16-18 marshmallows (I usually grab them by hand, about two handfuls; if I add too many, the cream turns out too elastic)
- 50 g almond flakes (for the top, they add a lightly toasted crunch at the end)

Basically, the eggs bind the dough, the butter gives flavor and tenderness, the mix from the packet saves you from headaches, the blackberries add a tartness, the jam binds the cream, marshmallows make it fluffy and slightly sticky (yes, I know it sounds strange, but it really has a nice texture), and the almonds add a contrast at the end.

1. Preheat the oven to about 175°C (sometimes I forget and set it to 170°C, and nothing happens; it just stays in the oven for 3 more minutes). I take the butter out of the fridge and let it breathe a bit — I don’t microwave it, as it turns into a puddle; it’s better to let it sit on the counter.
2. In a large bowl (to avoid flour flying everywhere), I beat the eggs with the soft butter, using a mixer since it annoys me how long it takes by hand. It needs to be well combined; it’s okay if there are still small pieces of butter.
3. I add the tart mix from the packet, pouring it in slowly, not all at once, as sometimes it’s too much (depending on the eggs; I usually use about 90% of the packet and keep the rest in reserve if I see the mixture is too soft). I mix until there are no lumps. I don’t overdo it, just enough to ensure there’s no raw flour on the sides.
4. I grease a tart pan with butter and a little flour; otherwise, it will stick. If I don’t have a removable-bottom tart pan, I use parchment paper so I don’t struggle to get it out. I pour the dough in and level it with a spatula or spoon; it doesn’t have to be perfect; even those little waves in the dough look nice when baked.
5. I scatter the blackberries over the dough, spreading them evenly but not overcrowding them, as they’ll release their juice and risk not baking well in the middle. If I use frozen fruits, I don’t thaw them beforehand; I just shake off the excess ice.
6. I place the pan in the oven, in the middle, for about 30 minutes. I always check with a toothpick — if it comes out clean, it’s done. If not, I let it bake for another 5 minutes and check every 2 minutes.
7. While the tart is baking, I prepare the cream. I put half a jar of jam in a small pot over low heat, stirring continuously to prevent it from sticking. When it starts to bubble gently around the edges (it shouldn’t boil hard, just be warm and fluid), I add the marshmallows. Here, patience is key — I don’t add them all at once, as they stick together badly. I keep stirring with a wooden spoon. When they’ve melted almost completely and I have a shiny cream, I turn off the heat. If it feels too thick, you can add a tablespoon of warm water, but I prefer to keep the cream thicker so it holds up better on the tart.
8. When the tart is baked, I let it cool for at least 20-30 minutes; otherwise, if I pour the hot cream over the warm crust, everything will run off the edges. I pour the jam and marshmallow cream over the tart, spreading it carefully (the back of a spoon works well).
9. I sprinkle almond flakes on top — I put them on raw, and if the tart is still slightly warm, the almonds toast a bit; if not, I toast them separately for 2 minutes in a dry pan and then sprinkle them over the tart.
10. I let it cool completely (if I have time, at room temperature; if not, the fridge works faster). After about an hour, it can be cut decently, although it sets better after sitting overnight in the fridge, but no one can resist waiting that long.

TIPS

Simple tips:
- It’s best not to overmix the dough; otherwise, it turns out dense.
- If you only have cold butter, cut it into small cubes and let it sit on the radiator for 10 minutes (in cold weather), and it works perfectly.
- For a crunchier crust, you can sprinkle 1 tablespoon of semolina on the bottom of the pan before adding the dough.
- If you add too many fruits, the dough risks drowning, and it won’t rise.
- When pouring the cream, don’t rush; if it’s too hot, it will run off the sides.

Ingredient substitutions and adaptations:
- You can use jam instead of preserves, but try to avoid one that’s too sweet or too runny.
- You can swap the berries: blueberries, raspberries, or even diced plums.
- Almond flakes can be replaced with chopped nuts, pistachios, or even shredded coconut.
- If you want a gluten-free version, there are gluten-free tart dough mixes (they're not as tender, but they work), and standard marshmallows don’t contain gluten, just check the label.
- For a lighter version, you can use low-fat yogurt instead of butter (the crust will be a bit drier, but it works), and you can make the cream just from jam mixed with a little natural gelatin.

Variations:
- If you want something more sophisticated, add 1 teaspoon of vanilla extract to the dough or a bit of grated lemon zest.
- You can sprinkle powdered sugar or a dash of cinnamon on top once it’s cooled, according to your preferences.
- Sometimes I like to add a few fresh fruits on top of the cream for effect, just before serving.
- For kids, you can add colorful candies on top if you don't mind the extra sugar.

Serving ideas:
- It goes excellently with a scoop of vanilla ice cream or yogurt.
- Pair it with bitter coffee or black tea if you want to cut down on the sweetness.
- For special occasions, serve it with whipped cream or a spoonful of lightly whipped sour cream (I wouldn’t say no to a quick mascarpone cream, but then it becomes a different tart...).
- For breakfast, a slice with Greek yogurt is perfectly acceptable; no one will judge you.

FREQUENTLY ASKED QUESTIONS

What do I do if I don’t have marshmallows?
I’ve tried using store-bought meringues, but it doesn’t turn out the same. If you have none at all, you can make a quick cream from jam mixed with a little whipped cream or even fresh cheese (it will be less elastic and more airy, but still tasty).

Can this tart be frozen?
The crust holds up pretty well to freezing, but the cream with marshmallows less so. If you want to freeze it, I recommend making the crust separately and adding the cream after thawing; otherwise, you risk losing its texture.

What if the crust turned out too dry?
You either added too much flour mix or baked it too long. Next time, reduce the baking time or try adding a tablespoon of sour cream or milk to the dough.

Do the blackberries need to be soaked in sugar beforehand?
Not really, only if they’re very sour. I put them in directly since the jam and marshmallows compensate.

What’s the ideal pan for this tart?
Any pan with a diameter of 24-26 cm with not too high sides works. A removable-bottom tart pan helps a lot when serving, but a round or rectangular shape works too, as long as it’s not too deep.

NUTRITIONAL VALUES

One slice (out of 8) has about 260-300 kcal, depending on how generous you are with the marshmallows and jam. Carbohydrates are around 45g, fats 8-10g, and protein 4-5g per serving. It’s dessert, so don’t make it daily, but it’s okay, especially since it has natural fruits and isn’t loaded with cream or sugar like heavy cakes. It may not be ideal if you’re on a diet, but if you adjust a bit (reduce the butter, choose sugar-free marshmallows, use jam without added sugar), you can get a more figure-friendly version. It’s low in fiber, but if you add more fruits, it compensates a bit. Gluten is present, so be cautious if you have intolerances.

HOW TO STORE AND REHEAT

After it cools completely, I keep it in the fridge covered with plastic wrap or a lid. It lasts easily for 2-3 days, although mine rarely makes it past the next day. The crust stays tender, and the cream doesn’t harden too much; just don’t leave the pan near heat sources. I don’t recommend reheating in the microwave — the cream with marshmallows becomes very soft, almost liquid. If you want to eat it slightly warm, let it sit at room temperature for 20-30 minutes before serving, that’s all. If you have many slices, place them in an airtight container, possibly with parchment paper between them, so the cream doesn’t stick to the lid. That’s it — simple, no fuss, but great whenever you crave something sweet without hassle.

The eggs are mixed with room temperature butter, the contents of the dough packet are added, and mixed until homogeneous. The dough is placed in a buttered tart pan lined with flour. Blackberries are placed on top and the pan is put in a preheated oven at 170-180 degrees for 30 minutes. Once the tart is done, it is left to cool. Meanwhile, we prepare the cream: half a jar of jam is placed in a small pot. When the jam is hot but not boiling, pieces of marshmallows are added and stirred until they dissolve. The cream is poured over the tart, topped with almond flakes, left to cool, and then cut into portions. Simple and good. Enjoy your meal!!! You can use blackberry or raspberry jam... I had an opened jar of blueberry jam and used that.

 Ingredients: 2 eggs, 100 g butter, 1 pack of tart pastry from the box (from Lidl), 200 g blackberries, 1/2 jar of blueberry jam, 2 handfuls of marshmallows approximately 16-18 pieces. For decoration: 50 g almond flakes.

 Tags:  blackberry tart fruit tart