Our black raspberry bushes have been producing a few cups a day of berries this week, so I decided to use the black raspberries from our yard with red raspberries from the store to make my first tart.

Recipe adapted from Food Network

Ingredients:

Crust-

¾ cup unsalted butter room temperature

½ cup sugar

½ teaspoon vanilla extract

1 ½  cup all-purpose flour

1 scoop vanilla protein powder

Pinch salt

Topping-

4 cups black raspberries

2 cups red raspberries

1 tablespoon cornstarch

4 tablespoons sugar

Directions:

Crust–

1. Grease a 9 inch springboard pan.  Preheat oven to 350 degrees.
2. Add butter and sugar to a mixer.  Use a paddle attachment to mix on medium until butter and sugar are combined. 
3. Add vanilla extract. 
4. Scrape down the sides.
5. Whisk flour, salt, and protein powder in a medium bowl.
6. Slowly fold in flour mixture on low speed.
7. Remove paddle.  Mush together with your hands.
8. Transfer dough to pan.  Flatten and spread to the edges.
9. Press aluminum foil down on top of the crust. Bake 20 minutes.
10. Remove aluminum foil.  Bake 25 more minutes.

Topping-

1. Sprinkle 2 tablespoons sugar over 2 cups of red raspberries and 2 cups of black raspberries mixed together in a medium bowl.  Let sit at room temperature.
2. Add 2 cups black raspberries to a small saucepan.  Heat on medium heat mashing berries.  Sprinkle 2 tablespoons sugar and mix in.
3. Let cook to reduce the liquid down.
4. Add 1 tablespoon cornstarch once liquid reduces to a jam like consistency.
5. Let jam cool slightly.

Tart-

1. Spread jam mixture over the baked crust.
2. Drain liquid from macerated berries. 
3. Pour berries over the tart and spread out.  Do not spread all the way to the edge.
4. Enjoy!  Top with whipped cream or vanilla ice cream if desired.