blackberry tiblets

make the blackberry filling first, giving time for the rosemary to infuse and work its magic.  the assembling and cooking is efficient and fun to do w/ two people, though also possible (and still quick) to do on your solo.

blackberry filling

pinch or two of good salt

1 tsp fresh rosemary -mince

1 tbl rapadura sugar (unadulterated sugar cane)

1 1/2 cup fresh blackberries

mince rosemary and add it to a bowl w/ salt and sugar, using a spoon or mortar, crush then together for a minute.  add blackberries, stirring gently till all mixed together.  let sit for a 1/2 hour or more.

pastry dough

6 tbl cold butter

3/4 cup spelt

3/4 cup all purpose unbleached flour

4-6 tbl ice cold water

1 tsp sugar

cut butter into flour either w/ a food processor, blender, knife or hands until just mixed -  over-mixing will lend an unpleasant elasticity to your dough.  add water, beginning w/ two tablespoons, and slowly adding more as you need.  with a fork then your hands, mix  the water butter and flour until comes together.  just barely knead, one or two times is plenty.  you can divide your dough into two parts, putting one wrapped up tight into the fridge while you work w/ the other.  lightly flour your working area and roll out the dough to 1/8” or so… thin works best here.

heat a skillet (nonstick or cast iron) to medium heat while you:

cut up the dough into 3”x3” pieces, what ever shapes works for you.  place a tablespoon or so of blackberry filling just off center and fold over.  seal the edges, by placing a little water along the seam then pressing together.  dylan makes them into haphazardly cute little packages, i make them into half-moons w/ the edges tined together:  his is faster and works just as well!

when the skillet is warmed, add the tiblets a few at a time.  after a few minutes, just as the bottom begins to brown, turn it over and cook the other side.  you may need to turn one or too more times in odd positions to ensure proper cooking on this 3D blackberry stuffed package.  once the tiblets are goldeny, you can transfer to a plate and serve or:   add a tablespoon of butter to the pan, twizzling the whole thing around and turning each tiblet one one time.  remove from heat and serve!

p.s. don’t  burn your mouth!