Ingredients

• 3 cups blackberries or combination of any berries
• ⅓ cup brown sugar or granulated sugar
• 1 tbsp cornstarch
• ½ tsp fresh-squeezed lemon juice
• 1 tsp grated lemon zest
• ⅛ tsp kosher salt
• ½ tsp black pepper
• 1 pie crust or 1 sheet of puff pastry, cold
• 1 large egg, whisked
• 1 ½ tsp turbinado sugar
• heavy cream and powdered sugar for whipped cream

Directions

1. Preheat oven by selecting Gourmet, Baked Goods, Pie, Single Crust and follow instructions. Set rack position to #3. Line a sheet pan with parchment paper.
2. In a medium saucepan, combine the blackberries, sugar, cornstarch, lemon juice, lemon zest, pepper and salt. Cook on medium high heat until reduced by about half and berries are broken down and juices reabsorbed.
3. Roll the dough onto a lightly floured surface until it’s approximately 12 inches in diameter. Transfer the rolled dough to the parchment paper lined baking sheet.
4. Spread the berries in the center of the dough, leaving about 2 inches around the edges. Fold the excess dough on top of the berries in a circle, until you have a tightly formed tart. Chill the tart for 10 minutes to firm up the dough if needed. Brush the top of the dough with a light coating of egg wash and a sprinkle of turbinado sugar.
5. Bake for 20 minutes, or until the dough is firm and the berries are bubbling.
6. Allow to cool briefly before topping with whipped cream or ice cream.