Blackberry Jam Tart Food

BLACKBERRY JAM

Steps:

• The night before you make your jam, layer the blackberries and sugar together in a very large bowl, then cover and set aside at room temperature. This helps the sugar to start dissolving so you don't run the risk of over-cooking the fruit when you actually begin to make the jam. The next morning, give everything a quick stir, then set aside again until you are ready to start cooking.
• Before you start, put a small saucer in the freezer. Take a preserving pan or a large, wide-based pan (the wider and more open the pan, the faster the jam will be ready, so a preserving pan is really ideal) and tip the berries in, scraping out all the juices and any undissolved sugar. Stir in the lemon juice, then collect all the pips and secure them inside a tea-leaf strainer or piece of muslin before adding them to the pan (cooking the pips along with the fruit extracts the pectin they contain, helping your jam to set).
• Start the blackberries over a low heat until all the sugar is completely dissolved, then bring to the boil and simmer for 5 mins. Turn off the heat and spoon a little hot syrupy jam onto the chilled saucer. Once it's cool, push it with your finger. If it wrinkles a little, it's ready and has reached setting point. If it's too runny to wrinkle, return the pan to the heat and boil in 2 or 3-minute stages, removing the pan from the heat each time you do the saucer check, until the jam wrinkles.
• Skim off any excess scum, then stir in the knob of butter, if you want - this will help to dissolve any remaining scum. Leave the jam for 15 mins before ladling into sterilised jars - this allows the fruit to settle so it doesn't sink to the bottom. The jam will keep in a cool, dark place for at least 6 months. Refrigerate jars once opened.

BLACKBERRY JAM CROSTATA

Steps:

• Make the jam: In a medium saucepan, stir together blackberries, blueberries, sugar and lemon verbena, if using. Cook over medium heat, stirring occasionally at first, then more frequently as the mixture starts to bubble and reduce.
• When mixture has reduced and looks syrupy (about 30 minutes total), stir in lemon juice and zest. Taste and add sugar if necessary. (This depends on how sweet your berries were to begin with.) Cook for 3 minutes longer, stirring frequently to prevent burning. When the jam is thickened and shiny but still slightly runnier than you expect jam to be, take it off the heat; it will continue to thicken as it cools.
• Scrape jam into a bowl or heatproof container, stir in vanilla and let cool to room temperature. Taste and stir in a little more lemon juice if the jam seems very sweet. At this point, the cooled jam can be chilled for up to 1 week.
• Make the dough: In a medium bowl, whisk together all-purpose and whole-wheat flours, and set aside. In a second bowl and using an electric mixer, beat butter and sugar until pale and fluffy, about 3 minutes. Beat in egg yolks, lemon zest, vanilla, salt and almond extract until combined, then beat in flour mixture.
• Scoop 1/2 cup of the dough into a bowl or container, cover and chill. Transfer remaining dough to a 9- or 10-inch tart pan and use floured fingers to press evenly into bottom and sides. Chill crust in the refrigerator for at least 20 minutes.
• When ready to bake, heat oven to 350 degrees. Spread jam evenly into crust, then using your fingers, crumble reserved 1/2 cup dough over jam. Sprinkle with almonds and Demerara sugar.
• Bake until golden, 38 to 48 minutes. Let cool completely to room temperature before serving.

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.

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-APRICOT JAM

Steps:

• In a large, non-reactive pot (stainless steel or enameled cast iron), combine the apricot puree, blackberry pulp and sugar and bring to a simmer. Let the mixture reach a boil, stirring frequently to prevent it from boiling over. Add cinnamon and lemon zest/juice and stir to combine. When the mixture appears to be thickening a bit, add the pectin. After adding the pectin, let the jam boil vigorously for at least five minutes.
• Fill your jars with the hot jam, wipe rims, apply lids and rings and process in a boiling water canner for ten minutes.
• Remove from canner and allow the jars to completely cool on a dishtowel-lined counter top.
• Once the jars are cool, check the seals, label them and enjoy one cold morning in February.

LIME TART WITH BLACKBERRIES AND BLUEBERRIES

Steps:

• For lime curd:
• Set fine metal strainer over medium bowl and set aside. Whisk eggs, egg yolks, and sugar in another medium metal bowl to blend. Whisk in lime juice. Set bowl over large saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk constantly until curd thickens and instant-read thermometer inserted into curd registers 178°F to 180°F, about 6 minutes. Immediately pour curd through prepared strainer set over bowl. Add butter to warm strained curd; let stand 1 minute, then whisk until blended and smooth. Press plastic wrap directly onto surface of curd, covering completely. Refrigerate until cold, about 4 hours. DO AHEAD: Lime curd can be made up to 2 days ahead. Keep chilled.
• For crust:
• Using electric mixer, beat butter and sugar in medium bowl until well blended, 1 to 2 minutes. Add egg yolk; beat to blend. Add flour and salt and mix on low speed until mixture resembles large peas. Using hands, knead in bowl just until dough comes together.
• Transfer dough to 9-inch-diameter tart pan with removable bottom. Break dough into pieces, then press dough evenly up sides and onto bottom of pan. Cover and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Preheat oven to 350°F. Uncover crust and bake until golden brown, about 35 minutes. Cool completely in pan on rack.
• For topping:
• Remove sides from tart pan and place crust on plate. Spread lime curd evenly in baked crust. Arrange blackberries in 2 concentric circles just inside edge of tart. Mound blueberries in center of tart. Place jam in small microwave-safe bowl. Heat in microwave until jam is melted, about 15 seconds. Whisk to loosen and blend, adding water by teaspoonfuls if thick. Brush jam over berries. DO AHEAD: Tart can be made up to 8 hours ahead. Chill uncovered.

OLD BACHELOR'S JAM AND BLACKBERRY TART

Steps:

• Preheat oven to 375 degrees. Roll out pate brisee to an 11-inch round (about 1/4 inch thick) on a floured surface. Press dough into bottom and up sides of a 10-inch springform pan. Trim edges to come 1 inch up sides of pan using a sharp paring knife. Refrigerate for 30 minutes.
• Prick tart shell all over with a fork. Bake until golden brown, about 25 minutes. Immediately spread jam into tart shell. Top with blackberries, and sprinkle with almonds. Bake for 10 minutes. Serve warm.

BLACKBERRY BAKEWELL TARTS

Steps:

• For the crust: makes 24 biscuits.
• whisk together 1/2 cup oats, flour, salt, baking powder, and sugar.
• with a pastry cutter and your hands mix in the cubed butter until it resembles bread crumbs and has no big lumps of butter left.
• mix 1/2 tsp anise extract with 1/4 cup of the cold milk and add it to the mixture; then keep adding milk in tablespoons only until it forms a dough.
• divide the dough into two flat disks and refrigerate until firm.
• preheat the oven to 400 degrees F.
• roll out one half of the dough until it is the thickness of a button.
• with a 3-inch cookie cutter cut circles out and pierce each circle with a fork 2 or 3 times.
• bake on an ungreased cookie sheet for 8-10 minutes until golden brown.
• repeat with the other half of the dough.
• grind the cooled biscuits until they resemble bread crumbs.
• add 3/4 cup oats to the ground biscuits.
• add 1/2 tsp anise extract to 6 tbsp melted butter and mix it into the oats and ground biscuits.
• add 4 tbsp of milk 1 tbsp at a time into the mixture and mix until you have a crumbly mixture that sticks together but is not too mushy.
• preheat the oven to 400 degrees F.
• fill each muffin cavity with the crumble mixture on the bottom and up the sides and pierce each cavity with a fork twice (note: you should have left-over crumble mixture after filling the tart cavities which you will use for the crumble topping later).
• bake for 5-6 minutes until lightly browned; then cool them in their tins.
• For the Jam:.
• bring 12 oz blackberries, 4 tbsp sugar, lemon juice, and vanilla extract together in a pan and boil steadily on medium heat.
• as the blackberries begin to cook down, mash them with a potato masher until you have no more big lumps of blackberry.
• when the jam reduces, thickens, and coats the back of a spoon take the pan off the heat to cool (note: the jam will thicken more as it cools).
• For the frangipane (almond cream):.
• cream the softened butter and powdered sugar until pale and fluffy.
• add 4 eggs 1 at a time and blend thoroughly.
• add 1/2 tsp almond extract.
• add 1/2 cup all-purpose flour and 1/2 cup almond flour and blend thoroughly.
• Tart assembly:.
• fill each cooled tart crust with 1/2 tbsp jam; then fill with 2 tbsp frangipane.
• top each tart with about 1 and 1/2 tbsp left-over oat and biscuit crumble mixture.
• bake for 12-15 minutes until they are golden brown and the frangipane has puffed up and is cooked through.
• let the tarts cool in their tins for about 10 minutes before taking them out (note: use a spoon to take them out).

LEMON BLACKBERRY TART

Steps:

• Preheat the oven to 410 (F).
• In a Pyrex type oven-safe bowl, combine 6 tablespoons unsalted butter, 1 tablespoon vegetable oil, 3 tablespoons water, 1 tablespoon sugar, and a pinch of salt.
• This is going to sound weird, but place the bowl in the preheated oven for 15 minutes, until the mixture is boiling and the butter starts browning.
• After 15 minutes, remove from the oven, and add 1 cup of flour quickly spooning in flour in 1 tablespoon sized chunks. Use a heatproof rubber spatula to stir in the flour until it pulls off the sides of the bowl. The mixture is gonna bubble and smoke, but trust the recipe! This will result in the most delicate crust you will ever eat.
• Once the dough is cool enough to touch, transfer the ball of dough into a 9-inch tart pan. Use the back of your hand to flatten out the dough onto the bottom of the pan, and your finger tips to mold the dough up into the corners and sides of the pan. It's gonna feel really greasy and kinda unpleasant, but go with it.
• Use a fork to poke several holes into the crust.
• Bake at 410 (F) for 15 minutes, or until the crust is light brown and starts to appear flakey. This crust is very forgiving -- it should have hardly any cracks.
• At 15 minutes, remove carefully from oven and let rest on a cooling rack. It is ready for filling.
• Pour water to a depth of about 2 inches into deep saucepan, place over medium heat, and bring to a simmer.
• Combine 1/2 cup plus 2 tablespoons lemon juice, 3 large eggs plus 1 egg yolk, 3/4 cup sugar, and a pinch of salt in a stainless steel bowl that will rest securely in the rim of a saucepan over and not touching the water. Whisk until the mixture becomes very thick and registers 180 (F) on a thermometer this will take 10 to 12 minutes. If you don't have a thermometer, don't worry -- the mixture should thicken to the point that your whisk leaves a trail through the curd. Just be sure to never let the egg yolks and sugar sit together for more than a moment without stirring; the sugar will cook the yolks and turn them granular. Don't let that happen.
• Remove the bowl from over the water and let cool to 140 (F), stirring from time to time to release the heat.
• While the mixture is cooling, cut 1 cup cold unsalted butter into 1-tablespoon sized pieces. When the cream is cooled, turn on your immersion blender (or transfer into your countertop blender) and add the butter 1 tablespoon at a time, blending well after each addition and making sure it is fully incorporated into the mixture before adding the next piece. This will take longer than you think it will, and the cream will start to turn into a pale yellow with a thick, opaque texture.
• Once all the butters have been fully incorporated, the cream is ready. Use a rubber spatula to carefully pour the mixture into the prepped shell, smoothing out the cream with the spatula so that it spreads around the tart pan evenly.
• Add blackberries immediately and transfer to the refrigerator to chill for 2-3 hours before serving. The lemon cream should be chilled to the point that it will be stable and retain its shape even when sliced. Serve with a sprinkling of powdered sugar.

BLACKBERRY JAM

Steps:

• Measure out your ingredients. My blackberries were small wild ones, so I did not crush them first, but if you have larger berries or do not want discernible pieces of fruit in your jam, crush them first with a potato masher or a similar tool. You should yield 5 cups of crushed fruit from 8 cups fresh berries.
• If you are planning to water bath can this recipe, make sure you prepare all of your equipment and jars for canning ahead of time. I link to the method I like to use in the notes below.
• Add the berries and the pectin to a large heavy bottomed stock pot and stir to combine. Make sure your pot is relatively tall, as the mixture will expand and sputter when it comes to a boil.
• Bring the berries and pectin to a rolling boil. This means that the boiling does not go down when you stir it. You may notice foam forming on top, you can either ignore it or skim it off with a spoon and discard it.
• Once the mixture has come to a rolling boil, add the sugar and stir to combine everything well.
• Bring everything back up to a rolling boil, and pay careful attention to it once it gets to that point. Continue to boil for exactly one minute more, and then remove from the heat.
• Fill your jars (again, refer to the instructions linked below if you are planning to can this jam for longer term storage), cap them, and either proceed to water bath can them, or leave them to cool at room temperature until they are cool enough to transfer.
• If you did not water-bath can your jam, keep it in the fridge for up to 1 month, or the freezer for up to 1 year.

BLACKBERRY JAM

Steps:

• Wash and drain the blackberries. Run them through a food mill to remove the seeds. Reserve the blackberry puree (you should have about 5 cups) and discard the seeds (I give them to our chickens).
• Place the blackberry puree in a large pot and add the sugar and lemon juice.Bring the mixture to a boil, stirring regularly, until the jam reaches 220 degrees F. I use an instant read thermometer.
• Ladle the jam into sterilized jars leaving 1/4 inch headspace and wipe the rims clean before sealing.If you're not sealing the jars the jam will keep in the fridge for several months.If you're using the water bath canning method process the jars for 5 minutes. Carefully remove the jars, let them sit undisturbed for 24 hours, then store in a dark cool place. Jam will keep for up to a year.
• Makes about 6 half pint jars.

BLACKBERRY JAM TART

Steps:

• Preheat oven to 375°F. On a lightly floured surface, roll out dough to a 12-inch round, 1/4 inch thick. Press dough into bottom and up sides of a 10-inch springform pan. Trim edges to come 1 inch up sides of pan. Refrigerate or freeze until firm, about 30 minutes.
• Pierce bottom of shell all over with a fork. Bake until golden brown, about 25 minutes. Immediately spread jam in tart shell. Top with blackberries; sprinkle with almonds. Bake 10 minutes more. Transfer to a wire rack to cool slightly. Serve warm.
• Old Bachelor's Jam
• Bring blackberries, 1 3/4 cups sugar, and juice of 1 lemon to a simmer in a large pot. Cook until sugar dissolves and berries are soft, 4 to 5 minutes. Press a parchment round directly on surface of jam, and refrigerate overnight. Repeat with raspberries and remaining 1 3/4 cups sugar and juice of 1 lemon in another large pot.
• Remove parchment rounds; bring each pot to a boil. Cook over medium-high heat until berries are slightly broken down and mixture is consistency of very loose jelly, about 12 minutes for blackberries and about 17 minutes for raspberries.
• Divide blackberry jam among 4 half-pint glass jars, filling each halfway; top each with 1 tablespoon kirsch. Divide raspberry jam among jars; top each with 1 tablespoon kirsch.