The air is thick with the sweet scent of ripening blackberries. We’re in full swing here, with our bushes absolutely laden with those juicy, dark gems, and I couldn’t be happier to share a little piece of our farm life with you.
For those of you who’ve visited us before, you know that Linam Farms is more than just a place to pick berries. It’s a passion project, a labor of love that my family and I pour our hearts into every single day. We believe in sustainable farming practices, in nurturing our land so it can, in turn, nurture us with the most delicious, wholesome produce. And right now, that means an abundance of the most incredible blackberries you’ve ever tasted.
There’s something truly magical about walking through the rows of our blackberry bushes, the leaves rustling gently in the breeze, and spotting those plump, glistening berries just waiting to be picked. Whether you’re a seasoned “you-picker” or prefer the convenience of our pre-picked baskets, you’re getting berries that are fresh, bursting with flavor, and packed with all the goodness that comes from being grown with care.
Blackberry Tart
Course: DessertCuisine: AmericanDifficulty: Easy10
servings30
minutes15
minutes300
kcalIngredients
2 Refrigerated rolled pie crusts
18 oz Blackberries or 3 pints
3/4 cup of powdered sugar
3 Tbsp lime juice and zest
1 lb. marscarpone at room temperature
1 1/2 Tbsp. chopped fresh mint, plus more for garnish
Directions
- Preheat oven to 425°F. Fit piecrusts in the bottom and up sides of an 8- by 11-inch tart pan with removable bottom; trim excess. Place on a rimmed baking sheet and prick bottom with a fork. Line with parchment, leaving a 2-inch overhang; fill with dried beans. Bake until beginning to brown around edges, 12 to 15 minutes. Lift parchment to remove beans. Bake until bottom is light golden brown, 4 to 5 minutes; cool.
- Puree 1 container berries, 2 tablespoons sugar, and 1/2 tablespoon lime juice. Strain through a fine mesh sieve; discard seeds. OR use Linam's fresh seedless variety 😉
- Whisk together mascarpone and 1/2 cup sugar with an electric mixer on medium speed until stiff peaks form. Fold in blackberry puree.
- Toss together mint, remaining 2 containers berries, 2 tablespoons sugar, and 1/2 tablespoon lime juice in a bowl; let sit 5 minutes. Spread mascarpone mixture in crust. Top with berries and juices. Sprinkle with lime zest and mint. Serve immediately.
Notes
- This recipe was shared by one of our farm visitors and is borrowed from Country Living.
Speaking of flavor, let’s talk about these blackberries! They’re not just sweet; they have a wonderful, complex tang that makes them incredibly versatile. Perfect for snacking straight off the vine, tossing into a salad, or, if you’re like me, baking into something truly spectacular.
This isn’t just any tart; it’s a celebration of summer, a taste of Linam Farms in every bite. It’s surprisingly simple to make, yet it looks and tastes like something you’d find in a fancy patisserie. The flaky crust, the sweet-tart filling – it’s pure bliss.
I want to encourage you to come out and experience the farm for yourself. Bring the family, make a day of it! There’s nothing quite like the satisfaction of picking your own fruit, connecting with where your food comes from, and creating memories that will last a lifetime. And if you’re not able to make it to the farm, you can still enjoy the taste of Linam Farms by picking up a container of our pre-picked blackberries at our stand.
