Appears in Cook's Illustrated May/June 2005
Tart blackberries, rich custard, and a buttery crust are a classic, white-tablecloth combination. We were seeking a more rustic, casual approach.
To perfect our baked berry tart recipe—using a prebaked tart shell loaded with blackberries and topped with a simple butter, egg, sugar, and flour batter before baking—we focused on the filling, since we were already happy with our classic ...