Blackberry Tarts

My friend and her family went blackberry picking at Eckerts last weekend. I was so jealous by her loot that I went to the local Eckerts outlet and picked up some of my own.

I should have put a quarter next to one of the berries so you could see just how huge they are.

The kids wouldn’t eat them raw, so I found this recipe from Martha Stewart.

Obviously I used blackberries instead of blueberries. The recipe called for 2 cups of blueberries, but I only needed 24 blackberries…one for each cup. (I writing this post with a 3 year old jumping on my back. My apologies)

The crust is divine and I didn’t/wouldn’t change anything about it.

I just sprinkled the 24 blackberries with a little lemon juice, sugar, and instant tapioca (I didn’t have cornstarch).

Next time I would maybe use a little more sugar for the filling. The crust is pretty sweet, so the tart berries really set it off.

Seriously huge blackberries.

After I brought them out of the oven, the blackberries were still whole. I just used the butt end of a knife to smash them up a bit. The were fine once they cooled.

I’ll have to make another batch. They were gone pretty fast! Its amazing what a little fat and sugar can do for fruit!

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