I mixed the dough by hand, but it could also be made in a food processor. Rye flour, all-purpose flour, a little sugar, and salt were sifted together in a bowl. Cold butter was worked into the flour mixture, and then apple cider vinegar and ice water were added. At that point, the dough was wrapped in plastic wrap and chilled for an hour. Next, the dough was rolled into a rectangle and folded into thirds. For the first fold, the dough was a little crumbly, but it came together during the next turns and folds. The seam of the folded dough was turned 90 degrees, and it was rolled into a rectangle and folded again. This was repeated one more time before wrapping the dough in plastic and chilling it again. While the dough chilled, the blackberries were combined with some berry jam. Since I was making little tartlets, I worked with half the dough at a time, rolled it out, and cut it into five-inch circles. The blackberry and jam mixture was spooned into the center of each dough circle, and the dough was gathered around the fruit. The tartlets were placed on a baking sheet which went into the freezer before being baked. Just before going into the oven, the tartlet edges were brushed with egg wash, a mix of turbinado sugar and cinnamon was sprinkled on the egg wash, and I added a few thyme leaves.
For serving, I topped the tartlets with fresh thyme sprigs from my herb garden for a pop of green on the sticky, dark, blackberry filling. I’ll still have blueberries for a bit when the local blackberries are gone. And, when all of this year’s berries are gone and I can no longer get my fix, at least there will still be peaches.
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