Baking Blackberry Tarts Food

BAKING BLACKBERRY TARTS

Steps:

• pre-heat oven to 375 degrees
• Butter the bottom and edges of the pie molds.
• Take the dough out of the refrigerator and divide into 6 segments (or however many pie tins you have) and form them into a disk.
• Flatten the disk of dough and spread into the tart pan making your edges even by pressing and shaping.
• Spoon a shallow layer of preserve into the tiny pans and spread around the bottom.
• Sprinkle with sugar and put them on a baking tray.
• Once all tart pans are completed bake them in the oven at 375 degrees for about 20 minutes or until the crust turns a nice light golden color.
• Let them cool before you serve about 20 minutes or serve slightly warm with ice cream.

BLACKBERRY BUTTER TARTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place tart shells on a baking sheet.
• Mash blackberries and lemon zest together lightly in a small bowl. Divide blackberry mixture evenly into the bottom of tart shells.
• Whisk brown sugar, honey, egg, butter, vanilla extract, and salt together in a bowl; spoon mixture evenly over blackberries in shells.
• Bake in the preheated oven until filling is bubbly and shells are golden, 22 to 27 minutes.

SALLY'S FRESH BLACKBERRY TART

Steps:

• For Crust: In large mixing bowl, mix the flour, ground almonds, brown sugar and salt together. Rub the butter pieces into the flour mixture. Add the ice water and gently knead until dough comes together. Wrap in plastic and form in flat disc about 1-inch thick. Refrigerate dough for 1 hour.
• Preheat oven to 400 degrees F.
• Sprinkle flour on the countertop and roll out the dough to an even thickness, round shape. Place dough round in a 10-inch tart pan with removable bottom. Fold any edges inside, forming a thicker crust. Leave the dough a bit longer than the edges of the tart pan to allow for shrinking during cooking. Line the inside of the crust with parchment paper or foil. Pour in the beans, filling to the edges. Bake about 20 minutes, or until bottom begins to look cooked. Let cool. Remove the beans and foil.
• For Tart: Toss the berries with the flour, salt, sugar, butter, and lemon juice and lemon zest. Stir in the brown sugar. Place the fruit in a saute pan over medium heat and cook just until a sauce is formed. Place the fruit in the baked crust and bake for about 40 minutes, or until the fruit bubbles and juice thickens.
• Remove from oven and cool for 2 hours before slicing.

BLACKBERRY CUSTARD TARTS

Steps:

• Roll out the pastry on a lightly floured surface to about 0.5cm thick. Grate over a dusting of nutmeg using a fine grater, then scatter over the cinnamon in pinches. Roll the pastry a few more rolls to press in the spices. Cut out circles to line 6 x 10cm round, deep-ish individual tart tins, with a little overhang. Sit them on a baking sheet and chill for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Line the tart cases with small pieces of scrunched-up baking parchment, fill with baking beans and blind-bake for 15-20 mins until pale golden and set. Remove the paper and beans, and bake for a further 10-15 mins until biscuity. Cool, then trim the edges with a small, sharp serrated knife.
• Reduce oven to 150C/130C fan/gas 2. Whisk together the eggs and sugar in a large bowl. Put the cream, milk and vanilla into a saucepan and bring to the boil. Pour onto the egg mixture, whisking as you go, then sieve into a jug. Divide the blackberries between the tins, then pour over the custard to fill as much as you can. Grate over some more nutmeg and bake for 20-30 mins. They'll be ready when the top is set but the centres tremor slightly when the baking sheet is jiggled. Cool completely before eating.

QUARK AND BLACKBERRY TARTS

Steps:

• Crust: In a food processor, combine flour and sugar. Add butter and pulse until it resembles coarse meal. Add 3 Tbsp of whipping cream or milk and pulse until mixture forms a dough. If mixture is still too dry, add remaining cream or milk. Do not overprocess the dough. Remove from food processor and divide into 4 equal parts. Press the quarters of dough onto the bottom and sides of four 4 1/2 inch loose bottom tart tins. Place in freezer for half an hour.
• Heat oven to 375 F or 190°C Prick bottoms of tart shells. Line tart shells with tin foil and fill with baking weights or beans. Bake in preheated oven for 10 minutes. Remove weights and tin foil and return to oven for 10 minutes or until crust is golden. Turn oven up to 400 F or 200 CLet cool slightly on a rack while preparing the filling.
• Filling: In a medium bowl combine Quark, egg yolks, sugar, lemon zest, vanilla and salt until smooth. Divide the mixture between the four tart shells (it's alright if they are still warm). Sprinkle 1/4 cup of blackberries over each tart, spreading them out as necessary. Return tarts to oven and bake for 20-30 minutes, or until the filling is golden and set. Remove from oven and let cool on rack in tins for 10 minutes. Remove tart tins and let tarts cool fully.
• Blackberry Glaze: In a small saucepan, combine water and berries. Simmer over medium low heat, stirring and mashing berries, until berries are soft and falling apart, about 5 minutes. Strain water and berry mixture, squeezing as much juice as possible from the berries. You should have about 1/3 cup of juice. If you have less, add a little water to make 1/3 cup. Return juice to saucepan. Stir together sugar and cornstarch in a small bowl and add to juice. Bring mixture back to a simmer briefly until it thickens. Spoon glaze over tarts, spreading it to the edges with the back of a spoon. Refrigerate tarts until glaze is cool.

FARMHOUSE BLACKBERRY & APPLE PIE

Steps:

• Heat oven to 190C/170C fan/gas 5. On a floured surface, roll out two-thirds of the pastry and use it to line a 23cm loosebottom fluted tart tin, leaving a slight overhang and keeping any pastry scraps. Chill the tart for 10 mins. Prick the base lightly with a fork, then fill with baking paper and baking beans. Place in the oven on a baking sheet for 20 mins, remove the beans and paper, then bake for 10 mins more until sandy brown and biscuity. Remove from the oven.
• Tip the apples into a large bowl and microwave on High for 3 mins. Toss in the berries, sugar, cinnamon and 2 tbsp flour with a pinch of salt and pile it into the case, saving 14 berries for later.
• Roll the remaining pastry and trimmings together into a square roughly 30 x 30cm. Cut out 8 strips of pastry about 3 x 30cm - if you cut round an average ruler the size will be perfect. Weave the strips of pastry evenly over the fruit to create a lattice pattern and push them into the edge of the tart. Trim the overhang of pastry, brush the lattice heavily with the egg, then scatter generously with more sugar. Plonk the remaining berries into the gaps, then bake for 1 hr until brown and bubbling. Leave the pie to cool for 30 mins until no longer scorching. Scatter with more sugar, slice and serve.

BLACKBERRY TART

Steps:

• For pastry:.
• Combine flour and sugar in processor.
• Add butter and cut in using on/off turns until mixture resembles coarse meal; add yolk and cream and blend until dough just begins to come together.
• Gather dough into ball;flatten to disc.
• Wrap in plastic and refrigerate at least 30 minutes.
• Preheat oven to 350 degrees.
• Roll dough out on lightly floured surface to thickness of 1/8 inch.
• Fit dough into 9-inch-diameter tart pan with removable bottom.
• Trim edges and refrigerate shell while preparing filling.
• For Filling:.
• Cook butter in small saucepan over medium heat until melted and golden brown.
• Blend eggs and sugar in large bowl.
• Add flour and vanilla and whisk until just combined.
• Whisk in butter.
• Set tart shell on heavy baking sheet; pour filling into tart shell.
• Bake until pastry and filling are golden brown, 30 to 35 minutes.
• Transfer tart to rack and cool completely.
• (Can be prepared 1 day ahead. Cover with plastic and store at room temperature.).
• Melt jelly in small saucepan over low heat.
• Brush 2 tablespoons jelly over filling.
• Set berries atop tart, covering filling completely.
• Brush remaining jelly jelly over berries; let stand until jelly sets.
• Serve with whipped cream.