Recipe Directions
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Ingredients
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Pastry:
1-1/2 cups (375 ml) all-purpose flour
6 tablespoons (45 ml) unsalted butter, chilled
4 tablespoons (60 ml) cold water, about
Filling:
1 large egg yolk, lightly beaten
2 tablespoons (30 ml) quick-cooking tapioca
1-1/2 pounds (700 g) blackberries
(about 5 cups/1.25 L), topped and tailed
1/2 to 3/4 cup (125 to 175 ml) granulated sugar
Glaze:
1 egg white, lightly beaten
6 sugar cubes
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Directions
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To make the pastry, place flour in large bowl. With your fingertips, rub butter lightly into flour until mixture forms course crumbs.
Sprinkle cold water over flour mixture, 1 tablespoon (15 ml) at a time, mixing lightly with a fork until pastry starts to hold together; lightly knead dough just to bring it together to form a ball.
Wrap dough in plastic wrap and place in refrigerator for 30 minutes. On lightly foured surface, roll pastry out into a round about 14 inches (36 cm) in diameter. Carefully roll pastry around rolling pin and transfer it to centre of lightly greased baking sheet.
To make the filling, Lightly brush centre (about 10-inches / 25 cm) of pastry with egg yolk, then sprinkle brushed portion with tapioca.
Pile blackberries in centre of pastry on top of tapioca, sprinkling with granulated sugar as you go. Turn in the edges of the pastry; if any breaks, simply patch it back on – that’s what gives it the ragged look and makes it interesting.
To make the glaze, brush pastry surface with egg white. Crush sugar cubes with rolling pin and sprinkle over pastry.
Bake at 400 F (200 C) for 35 minutes or until crust is golden brown. Remove from oven and let cool on wire rack.
Make 6 servings
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Yield
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