Blackberry Pineapple Tarts - Recipe

     These tarts are a great way to celebrate blackberry season.  Normally I bake them in the oven, but for a twist I once baked them in our Big Green Egg grill using wood charcoal.  It gave the tarts a rustic wood fired taste, as if I were camping in the North Woods.

Blackberry Pineapple Tarts

(Makes Six Tarts)

Tart Filling

3 c. Fresh or Canned Pineapple, drained and cut in small pieces

3 c. Blackberries

pinch Salt

1/4 tsp. Cardamom

2 T. Tapioca Flour

1/2 c. Sugar

     Combine the pineapple, blackberries, salt, cardamom, tapioca flour, and sugar in a sauce pan. Bring to a simmer on medium heat. Reduce heat to low and simmer stirring constantly until thick and the liquid starts to become less milky. Transfer to a bowl and place in the refrigerator to cool to room temperature.

Tart Crust

1 1/2 c. Bread Flour
1/2 c. Whole Wheat Flour
1 tsp. Baking Powder
1/2 tsp. Salt
1/2 c. Goat Butter
1/2 c. Solid Palm Oil (Non-hydrogenated Shortening)
3-6 T. Ice Water


     Preheat oven to 400 degrees Fahrenheit. Mix flours, baking powder, and salt together. Cut the butter into the dry ingredients. Mix with your hands to a fine sand texture. Add the palm oil and mix with your hands to a course gravel/pea size texture. Add a few tablespoons of ice water and mix with your hands to bring the dough together. Add 1 tablespoon of water at a time until the dough forms a ball. Do not overwork the dough. Split dough to make two balls, shape into a disk, and wrap in plastic. Place in refrigerator for thirty minutes. Take dough out and make six even balls. Roll out on a lightly floured surface and place in 7 ounce tart pans. Spoon cooled filling in tarts 1/2 to 3/4 way up. Bake for 40 minutes until you see it bubble in the middle and the crust is golden. Let cool in pans and remove with a fork onto plates for serving.