Yield: Yields one 9-1/2- to 11-inch tart, plus enough dough for a second tart
Elderflower liqueur adds a haunting floral-pear fragrance to the light pastry cream filling, contrasting the deeply flavored fresh blackberries. For best results, chill the filled tart before topping it with the fruit; otherwise, the filling may be too soft to hold the fruit up well.
This recipe makes enough dough for two tart crusts; use one now and freeze the other for a delicious tart in your future.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.