Directions

Make the Blackberry Jam

1. In a medium saucepan, combine the blackberries, 2 tablespoons cornstarch, and ½ cup of the sugar. Stir well and allow to sit for a minute to allow the juices to start escaping.

2. Place over medium high heat and let the berries cook until they have broken down and thickened into a jammy consistency.
3. Transfer to a plastic wrap lined sheet tray. Place in the fridge to chill.

Make the Pastry Cream

1. Split and scrape the vanilla bean pod. In a medium saucepan, combine the half and half, the vanilla bean pod and half of the seeds. (save the other half of the seeds for the dough) Bring to a simmer over medium high heat.

2. In a medium bowl, combine ½ cup sugar and 2 tablespoons cornstarch. Add in the egg yolks and whisk until well combined.
3. Once the half and half is rapidly simmering, remove from the heat and slowly stream it into the egg mixture whisking as you go. Once it is well mixed, transfer back to the saucepan
4. Cook until it has thickened and it has just barely started to boil.
5. Strain onto a plastic wrap lined sheet pan. Cover directly with a 2nd piece of plastic wrap.
6. Place in the fridge to chill.

Make the Dough

1. Preheat your oven to 375F

2. Spray and line a 9” tart pan with parchment paper.
3. In a large bowl, cream together the butter, brown sugar, remaining vanilla seeds, and almond meal until well combined.
4. Add three eggs and beat until well combined.
5. Fold in the cake flour, salt, and baking powder. Transfer the mixture to a piping bag fitted with a round tip.
6. Using ⅔ of the batter, pipe a ¼” thick layer of the dough around the bottom and sides of the pan. Use an offset spatula to smooth the batter. Make sure there are no holes.
7. Carefully transfer the chilled blackberry jam to the bottom of the tart shell. Spread with your offset spatula.
8. Cover the blackberry jam with the pastry cream, ensuring that there is a ¼“ gap on top to make room for the top pastry.
9. Chill for 10 minutes in the freezer.
10. Carefully pipe the remaining ⅓ of the dough onto the top of the crust. Make sure that you do not press it into the pastry cream.
11. Using your offset spatula, carefully spread and even out the top crust. You can also even out by pressing down on the top with a sheet of parchment paper. Be careful not to press too hard and puncture the top crust.
12. Once well smoothed, brush the top with the remaining egg mixture.
13. Using a fork, mark the top with a criss cross pattern.
14. Bake at 375F for 35-45 minutes or until everything is a deep golden brown. If it gets too dark before 45 minutes, reduce the temperature by 25 degrees, cover the top with foil and continue baking. ross