Blackberry Puff Pastry Tarts Food

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 PUFF PASTRY TARTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.
• Mix the cream cheese, sugar, and cinnamon together in a bowl until thoroughly blended. Set aside.
• Place the puff pastry shells on the prepared cookies sheet. Brush each shell with milk and sprinkle with turbinado sugar.
• Bake in preheated oven until shells expand and turn golden brown, 10 to 15 minutes. Watch closely to make sure shells bake thoroughly, but do not overbake. Remove shells from oven, and use a fork to remove the cap from each shell. Set the caps aside.
• Spoon 2 tablespoons of the cream cheese mixture into each shell. Top with 6 to 8 blackberries. Place a puff pastry cap on top of each shell over the berries.
• Return filled pastry shells to oven, and bake until pastry tops are golden brown and the filling is warm, about 5 minutes more.

QUICK AND EASY BLUEBERRY TART

Steps:

• Preheat oven to 400 degrees.
• Prepare a sheet pan with a Silpat or parchment paper.
• Lay out the puff pastry on the Silpat and even out any creases that may be left from it being folded in the freezer.
• Using a fork, poke lots of holes in the center of the puff pastry. Leave the outer 1 inch all the way around alone and don't poke it!!! This will allow the air to release when you pull it out of oven. It will still puff up but once you press on it gently, the air will come out of the holes and settle back down.
• Using a knife, score about one inch all the way around the puff pastry. Don't go all the way through the puff pastry to the sheet pan. You are looking for it to score so there is a separation from the center and the edge. It will create a higher edge (remember you didn't poke holes with the fork there!!)
• Whisk together the egg and milk and brush on the 1 inch outer border.
• Place puff pastry in the oven for 15-20 minutes. Turn the sheet pan at the 10 minute mark to make sure all sides are cooking evenly. I took mine out at 15 minutes total.
• Allow to cool. While cooling, stir the cream cheese, vanilla and sugar together.
• Spoon the cream cheese mixture into the center of the puff pastry (where you had the fork marks) and spread it out.
• Sprinkle blueberries over the cream cheese mixture. Using a sifter, place the powdered sugar inside and sprinkle on top blueberries.
• Serve immediately or refrigerate up to 2-3 hours at most or the puff pastry gets soft.

APRICOT-BLACKBERRY PUFF PASTRY TART

Steps:

• Preheat oven to 425 degrees. Roll out pastry to a 13-by-15-inch rectangle on a lightly floured surface; trim edges with a knife. Transfer to a baking sheet; freeze for at least 30 minutes or overnight.
• Combine walnuts, brown sugar, cornstarch, and 1/4 teaspoon salt. Brush pastry with egg wash, avoiding edges so that egg doesn't drip over sides. Score a line around edge of pastry using a knife to create a 3/4-inch border (do not cut all the way through). Cover center with walnut mixture. Arrange apricots and blackberries on top. Sprinkle with granulated sugar.
• Bake for 10 minutes. Reduce oven temperature to 400 degrees. Bake until pastry is golden brown and fruit is soft, about 30 minutes more. Let cool.

BLACKBERRY PUFFS

Steps:

• Preheat oven to 400 degrees. On a lightly floured work surface, roll out pastry to a 10-by-12-inch rectangle. With a sharp knife, trim edges and cut pastry into eight 3-by-5-inch pieces. Place pastry on a large baking sheet and refrigerate until firm, about 15 minutes.
• Transfer sheet to oven and bake until pastry is puffed and golden brown, 12 to 15 minutes. Let cool, then split each pastry horizontally.
• In a bowl, mash blackberries and sugar with a fork until juicy but still chunky. Spread mascarpone on pastry bottoms. Top with blackberry mixture and pastry tops.