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Ingredients for the tart crust

  • 375 g flour
  • 200 g sugar
  • 1 egg
  • 200 g butter
  • 3 tbsp grounded hazelnuts
  • 1 egg yolk
  • 1 tbsp cream

Ingredients for the filling

  • 800 g blackberries
  • 5 tbsp blackcurrant syrup
  • 100 ml maple syrup
  • 1/2 tsp cinnamon


  • In a bowl, mix flour together with 125g of sugar. Add the egg yolk, butter and 2 tbsp cold water.
  • Knead the dough by hand until smooth. Wrap the dough in transparent film and refrigerate it for 30 minutes.
  • For the filling, add blackberries, blackcurrant syrup, maple syrup, 75g sugar and cinnamon in a sauce pan and bring to boil, stirring occasionally. Let it simmer for about 20 minutes.
  • Preheat the over to 200° C and butter your tart pan.
  • Roll out 2/3 of the pastry dough and gently press the pastry into the bottom of the tart pan. Prick the dough base several times with a fork. Then cover with the grounded hazelnuts.
  • Using the remaining pastry dough, cut the pastry into strips to create a lattice top.
  • Pour blackberry mixture into the tart form and cover it with pastry cut.
  • Whisk together the egg yolk and cream and brush the pastry cut.
  • Bake the tart for about 30 minutes until pastry is golden brown.