A Hobbit’s Feast
Every hobbit knows you need a delicious, sweet treat to finish off a hearty luncheon. Our hobbit’s feast continues with this rustic blackberry almond tart topped with a heavenly honey whipped mascarpone cream!
Jump to Recipe
A rustic berry tart is the ideal end to this hearty hobbit luncheon. Bursting with fresh blackberries, this tart is sure to bring back memories of the lush hedgerows of the Shire to any hobbit far from home. A luscious honey-sweetened whipped mascarpone cream mellows out the tanginess of the fresh fruit, and a tender almond crust provides an interesting depth of flavour. Finish off the luncheon course of your hobbit’s feast with this comforting blackberry almond tart with honey whipped mascarpone!
Ingredient Notes
Fresh blackberries: This recipe has been formulated using fresh blackberries. If you are using frozen berries, add a bit more flour – frozen berries can release more liquid than fresh.
Crème de cassis: Crème de cassis is blackcurrant liqueur made primarily, though not exclusively, in France. While optional, I like adding a splash of cassis to the berries.
Ground almonds: Part of the flour is substituted with ground almonds. This will make the pastry a little more delicate and requires a gentle hand will rolling and forming. However, it does add a delicious flavour and texture to the crust of your blackberry almond tart. You can leave it out and just use all regular flour, although you will likely have to adjust the amount of liquid.
Almond extract: While the ground almonds add a textural component to the crust, there isn’t enough to really influence the flavour. A dash of almond extract ensures that the sweet almond flavour will stand up to the tangy blackberries.
Turbinado sugar: Turbinado, or raw sugar is a crunchy, crystallized sugar that is ideal for sprinkling over baked goods before baking. The crystals hold their shape and add a sweet crunch to the finished product. You can use a sprinkle of granulated sugar instead which will yield a sweet flavour although may not be as crunchy as the turbinado.
Mascarpone: I really love adding this Italian-style cream cheese to whipping cream – it works as a stabilizer as well as adding a mild, sweet flavour. If desired, you can leave it out and just serve this tart with honey-sweetened whipped cream instead.
How to Make Blackberry Almond Tart with Honey Whipped Mascarpone
Make the tart dough
In the bowl of a food processor add the flour, ground almonds, sugar, and kosher salt. Pulse a few times to mix the dry ingredients. Cut the cold butter into small pieces and add to the food processor. Pulse until the mixture resembles small pea-sized pieces. Pour the ice water and almond extract through the chute and pulse just until the dough begins to clump together.
Dump the contents of the food processor onto the counter and form into a ball. Wrap with cling film and let chill for 30 to 60 minutes.
Assemble the blackberry almond tart
Preheat the oven to 400 deg F. Line a rimmed baking sheet with parchment paper and set aside. Wash the blackberries.
On a lightly floured surface roll the tart dough out into a 12-inch circle. Be gentle while rolling the dough to avoid making large rips – because this galette is free-formed, any cracks will cause the filling to leak.
Gently transfer the dough to a parchment-lined baking sheet. Carefully mend any cracks in the dough as best you can by pinching the dough together. Toss the blackberries with the flour, sugar, pinch kosher salt, crème de cassis, and lemon juice. Spoon the berry filling into the middle of the dough. Spread the berries out evenly while leaving a 1 ½ inch edge border.
To form the tart, begin lifting crust up over the edge of the berries, overlapping and pleating the dough as you go. If the dough tears, then pinch it back together as best you can. Brush the edge of the crust with the beaten egg and sprinkle with turbinado sugar.
Bake the tart
Bake the tart for 40 to 50 minutes until the pastry is golden browned and the blackberry filling is bubbling and slightly thickened. Let the tart cool for at 20 to 30 minutes before slicing.
Make the honey whipped mascarpone
In the bowl of a mixer fitted with a whip attachment, add the whipping cream. Begin to whip the cream on high until it begins to thicken into soft peaks. Add the honey and mascarpone. Continue whipping until the cream has thickened into stiff peaks. Dollop the cream on slices of the blackberry almond tart and enjoy!
A Hobbit’s Feast
- First Breakfast: Savoury Dutch baby with tomatoes, sausages, and bacon
- Second Breakfast: Wild mushrooms on cheese toast
- Elevenses: White braided bread with whipped brie, berries and honey
- Luncheon: Beef, stout and barley soup, Ploughman’s lunch, and a blackberry almond tart with whipped honey mascarpone
- Afternoon Tea: Miruvor, lavender lembas bread, and spiced mead honey cake
- Dinner: Cider braised rabbit with herbs
- Supper: Beer-battered fish and chips
Let me know what you think about the recipe, or hobbit food generally, in the comments below!
Follow along on Instagram @rhubarbandlavender for my Hobbit’s Feast reel series, and always make sure to tag me if you make one of my recipes!
Blackberry Almond Tart with Honey Whipped Mascarpone
Ingredients
Tart Dough
- 1 cup flour
- ½ cup ground almonds
- 2 tbsp sugar
- ½ tsp kosher salt
- 8 tbsp cold unsalted butter
- 4 tbsp ice water
- 1 tsp almond extract
Filling and Assembly
- 3 cups fresh blackberries
- 4 tbsp sugar
- 2 tbsp flour
- pinch salt
- 1 tbsp crème de cassis
- 1 tsp lemon juice
- 1 egg beaten
- turbinado sugar
- extra flour
Honey Whipped Mascarpone
- 1 ½ cups whipping cream
- ½ cup mascarpone
- 2 ½ tbsp honey
Instructions
Tart Dough
- In the bowl of a food processor add the flour, ground almonds, sugar, and kosher salt. Pulse a few times to mix the dry ingredients. Cut the cold butter into small pieces and add to the food processor. Pulse until the mixture resembles small pea-sized pieces.
- Pour the ice water and almond extract through the chute and pulse just until the dough begins to clump together. Dump the contents onto the counter and form into a disc. Wrap with cling film and let chill for 30 to 60 minutes.
Filling and Assembly
- Preheat the oven to 400° F. Line a rimmed baking sheet with parchment paper and set aside. Wash the blackberries.
- On a lightly floured surface roll the tart dough out into a 12-inch circle. Be gentle while rolling the dough to avoid making large rips – because this galette is free-formed any cracks will cause the filling to leak.
- Gently transfer the dough to parchment-lined baking sheet. Carefully mend any cracks in the dough as best you can by pinching the dough together. Toss the blackberries with the flour, sugar, pinch kosher salt, crème de cassis and lemon juice. Spoon the berry filling into the middle of the dough. Spread the berries out evenly while leaving a 1 ½ inch edge border.
- To form the tart, begin folding the crust up over the edge of the berries, overlapping and pleating the dough as you go. If the dough tears, then pinch it back together as best you can. Brush the edge of the crust with the beaten egg and sprinkle with turbinado sugar.
- Bake the tart for 40 to 50 minutes until the pastry is golden browned and the blackberry filling is bubbling and slightly thickened. Let the tart cool for at 20 to 30 minutes before slicing.
Honey Whipped Mascarpone
- In the bowl of a mixer fitted with a whip attachment add the whipping cream. Begin to whip the cream on high until it begins to thicken into soft peaks. Add the honey and mascarpone. Continue whipping until the cream has thickened into stiff peaks. Dollop the cream on slices of the blackberry almond tart!