By Leslie in Texas on May 29, 2007
"This tart features a layer of uncooked blackberries sandwiched between pastry and a sour cream custard. Then the tart is sprinkled with brown sugar, broiled and then well chilled so that you bite through the crunchy caramel to the smooth custard and berries- wonderful!Originally from an August 1983 issue of Bon Apetit that featured Beautiful Berry Desserts.Best made with sweet, ripe blackberries!"
Serving Size: 1 (158 g)
Servings Per Recipe: 8