Hey Amy!

I am seeing fresh berries in the market and am excited to make pies.  I thought I should share some of my favorite pie recipes with you this week.  This one is a twist on two of my favorites–blackberry pie and flan.  It’s not nearly as complicated as you may think and it’s an outstanding addition at your next family reunion or church luncheon.

Ingredients:

1 c. all-purpose flour,
1/4 c. unsweetened cocoa
1/2 c. confectioners’ sugar
pinch of salt
3/8 c. butter
1/2 egg yolk

1 1/4 c. heavy cream
3/4 c. blackberry preserves
8 oz. semisweet chocolate, broken into pieces
2 Tbsp. unsalted butter, cut into small pieces

3 c. blackberries, plus extra for decoration
1 Tbsp. lemon juice
2 Tbsp. sugar
2 Tbsp. creme de cassis

Sift flour, cocoa, confectioners’ sugar and salt into a mixing bowl and make a well in the center.  Place the butter and egg yolk in the well and gradually mix in the dry ingredients, using a pastry blender or two forks.  Knead lightly and form into a ball.  Wrap the dough and let chill in the refrigerator for 1 hour.

Preheat oven to 350.  Roll out dough on a lightly floured counter.  Use it to line a 12 x 4 rectangular tart pan and prick the pastry shell with a fork.  Line the base with parchment paper and fill with dried beans.  Bake for 15 minutes.  Remove the tart pan, paper and beans from the oven, and set aside to cool.

Place cream and preserves in a pan and bring to a boil over low heat.  Remove from the heat and stir in the chocolate and then the butter until melted and smooth.  Pour the mixture into the pastry shell and set aside to cool.

Place blackberries, lemon juice, and sugar in a food processor and process until smooth.  Strain through a nylon sieve into a bowl and stir in the creme de cassis.  Set aside.

Remove the plan for the pan and place on a serving plate.  Arrange the remaining blackberries on top and brush with a little blackberry and liqueur sauce.  Serve the flan with the remaining sauce on the side.

Yes, there are a few steps in this recipe but I promise the outcome is worth it.  It’s gorgeous to the eye and the taste buds.  Enjoy!

xo–me

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