The Best Blackberry Caramel Tart With Claire Saffitz | Dessert Person
When it comes to fruit desserts, if the dessert isn't as delicious as eating that fruit fresh out of hand, then something's wrong. Claire Saffitz wants to maintain that bright flavor and bursting-with-juices texture of summer blackberries, so in this tart she leaves them mostly whole, surrounded by a blackberry caramel that highlights the natural flavor and sweetness of the fresh ones. Join Claire as she walks you through how to make the best blackberry caramel tart.

#clairesaffitz #tart #baking

Blackberry Caramel Tart
Special Equipment:
9-inch removable-bottom tart pan
Food Processor (for the sweet tart dough)

Ingredients:
2/3 cup sugar (4.6 oz / 130g)
2 tablespoons light corn syrup (1.4 oz / 40 g)
1/3 cup heavy cream (2.8 oz / 81g) at room temperature
1 teaspoon vanilla extract
1/4 teaspoon Diamond Crystal Kosher Salt
Sweet Tart Dough (Page 338/See Lemon Tart Video)
18 ounces (510g) blackberries (about 3 1/2 cups), rinsed and thoroughly dried
1 teaspoon unflavored gelatin powder (0.11 oz / 3g)

Video Breakdown
0:00 Start
0:01 How To Make Blackberry Tart

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Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka

Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall

Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar

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