Rye Crust Blackberry Tartlets

To contact us Click HERE
Every time I leave the house lately, I return with more berries. I can’t stop myself. The season is too short here. Strawberries make a brief appearance at farmers’ markets, and blackberries come and go almost as quickly. When I see them, I grab them. The last bag full of blackberries I brought home were destined for little, rustic tartlets, and I knew I’d find a good option for the crusts in Good to the Grain. There’s a Rustic Rye Dough that’s used for Apricot Boysenberry Tarts in the book,...

This is just a summary. Visit my site for the complete post with photos and links. (http://lisaiscooking.blogspot.com)