10-MINUTE BLACKBERRY GALETTE
This rustic Blackberry Galette is a quick and easy dessert recipe that can be assembled in just 10 minutes using store-bought, refrigerated pie crust.
Provided by Platings and Pairings
Categories Dessert
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- In a large bowl, gently combine blackberries with sugar, lemon zest, lemon juice, vanilla and 2 tbsp. flour. Add additional flour if the mixture is very wet.
- Gently unfold and lay out pie crust on a baking sheet lined with parchment paper.
- Pour the blackberry mixture in the center of the unfolded pie crust leaving a 2-inch border. Fold up the uncovered border over the edge of the fruit and pinch into pleats.
- Whisk egg and, using a pastry brush, brush the egg onto the crust and sprinkle with almonds and sugar.
- Bake until juices are bubbling and the crust is golden, 35 to 40 minutes.
- Remove from oven, let sit for 5-10 minutes, serve with a scoop of ice cream on top and enjoy!
Nutrition Facts : Calories 200 kcal, Carbohydrate 24 g, Protein 3 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 27 mg, Sodium 147 mg, Sugar 6 g, ServingSize 1 serving
LEMON RASPBERRY TARTS
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h5m
Yield 12 tarts
Number Of Ingredients 10
Steps:
- For the curd: Whisk together the sugar and eggs in a heatproof bowl until the sugar is completely dissolved. Reserve 1 teaspoon of the lemon zest for garnish, then stir the lemon juice and remaining zest into the sugar-egg mixture. Put the bowl over a double boiler and cook, whisking, until the mixture thickens, 6 to 8 minutes. Remove from the heat and whisk in the butter. Scrape into a clean bowl and press plastic wrap directly onto the surface of the curd. Refrigerate for at least 2 hours.
- For the raspberry sauce: Reserve 12 raspberries for garnish and put the rest into a small pan. Add the sugar and cook over medium-low heat, breaking up the raspberries to release their juices. Do not let boil. Strain the juice into a bowl and let cool; discard the solids.
- For the tarts: Preheat the oven to 350 degrees F. Put the phyllo shells on a baking sheet and bake until lightly browned, 3 to 5 minutes. Remove the shells to a rack to cool.
- To assemble the tarts: Spoon a small amount of the raspberry sauce into each tart shell. Whisk the cream with a spoonful or 2 of the raspberry sauce and a splash of vanilla. Fill each shell with the lemon curd and then top with a dollop of whipped cream and a whole raspberry. Sprinkle with some of the reserved lemon zest and add a mint leaf.
BLACKBERRY CUSTARD TARTS
How can you improve a traditional egg custard tart? We've tried by spicing up the pastry with nutmeg and adding berries
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h30m
Yield Makes 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 672 calories, Fat 45 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium
BLACKBERRY-LEMON TART WITH CHAMPAGNE- MINT GRANITE
Provided by Molly O'Neill
Categories brunch, ice creams and sorbets, dessert
Time 2h
Yield Eight servings
Number Of Ingredients 22
Steps:
- To make the granite, combine the water, the sugar and the 2 cups of mint in a saucepan and bring to a boil. Lower heat and simmer 5 minutes. Remove from heat and let stand 15 minutes. Strain and let cool completely. Add the lemon juice, Champagne and remaining mint leaves and pour into a shallow, nonreactive dish. Freeze for several hours or overnight, until firm throughout, stirring occasionally.
- To make the tart, pulse the almonds and sugar in a food processor until coarsely ground. Add the flour and salt, and pulse to combine. Add the butter, and pulse until the mixture resembles coarse meal. Whisk together the egg yolk, water and almond extract. Add to the flour mixture and process just until the mixture starts to come together. Press into a bowl, flatten into a disk, wrap in plastic and refrigerate for 30 minutes.
- Place the eggs and 1 cup plus 2 tablespoons of sugar in a medium nonreactive saucepan and whisk until thickened and light in color. Whisk in the lemon zest and juice. Place over low heat and cook, whisking constantly, until thick, about 10 minutes; do not let the mixture come to a boil. Remove from heat and whisk in the butter. Let cool. Refrigerate until cold.
- Preheat the oven to 350 degrees. Roll out the dough and fit into a 10-inch quiche dish. Line with foil and fill with pie weights or dried beans. Bake for 20 minutes. Remove the foil and weights and bake until the crust is lightly browned, about 5 minutes longer. Let cool.
- Whip the cream until it holds firm peaks and fold it into the lemon mixture. Spoon into the tart shell and refrigerate for several hours. About 1 hour before serving, gently toss the blackberries with the 1/4 cup of sugar. Just before serving, drain the blackberries and arrange them over the filling. Sift a little confectioners' sugar over the top. Place a slice of the tart on each of 8 plates. Scrape the granite into balls with a spoon, place a ball on each plate and serve immediately.
Nutrition Facts : @context http, Calories 695, UnsaturatedFat 12 grams, Carbohydrate 97 grams, Fat 25 grams, Fiber 12 grams, Protein 10 grams, SaturatedFat 12 grams, Sodium 174 milligrams, Sugar 74 grams, TransFat 0 grams
BLACKBERRY-LEMON TART WITH CHAMPAGNE- MINT GRANITE
Provided by Molly O'Neill
Categories brunch, ice creams and sorbets, dessert
Time 2h
Yield Eight servings
Number Of Ingredients 22
Steps:
- To make the granite, combine the water, the sugar and the 2 cups of mint in a saucepan and bring to a boil. Lower heat and simmer 5 minutes. Remove from heat and let stand 15 minutes. Strain and let cool completely. Add the lemon juice, Champagne and remaining mint leaves and pour into a shallow, nonreactive dish. Freeze for several hours or overnight, until firm throughout, stirring occasionally.
- To make the tart, pulse the almonds and sugar in a food processor until coarsely ground. Add the flour and salt, and pulse to combine. Add the butter, and pulse until the mixture resembles coarse meal. Whisk together the egg yolk, water and almond extract. Add to the flour mixture and process just until the mixture starts to come together. Press into a bowl, flatten into a disk, wrap in plastic and refrigerate for 30 minutes.
- Place the eggs and 1 cup plus 2 tablespoons of sugar in a medium nonreactive saucepan and whisk until thickened and light in color. Whisk in the lemon zest and juice. Place over low heat and cook, whisking constantly, until thick, about 10 minutes; do not let the mixture come to a boil. Remove from heat and whisk in the butter. Let cool. Refrigerate until cold.
- Preheat the oven to 350 degrees. Roll out the dough and fit into a 10-inch quiche dish. Line with foil and fill with pie weights or dried beans. Bake for 20 minutes. Remove the foil and weights and bake until the crust is lightly browned, about 5 minutes longer. Let cool.
- Whip the cream until it holds firm peaks and fold it into the lemon mixture. Spoon into the tart shell and refrigerate for several hours. About 1 hour before serving, gently toss the blackberries with the 1/4 cup of sugar. Just before serving, drain the blackberries and arrange them over the filling. Sift a little confectioners' sugar over the top. Place a slice of the tart on each of 8 plates. Scrape the granite into balls with a spoon, place a ball on each plate and serve immediately.
Nutrition Facts : @context http, Calories 695, UnsaturatedFat 12 grams, Carbohydrate 97 grams, Fat 25 grams, Fiber 12 grams, Protein 10 grams, SaturatedFat 12 grams, Sodium 174 milligrams, Sugar 74 grams, TransFat 0 grams
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