Blackberry Torte Food

BLACKBERRY TART RECIPE

Steps:

• Preheat oven to 400 Fahrenheit.
• Prebake the 9 inch or 9.5 inch tart crust at 400 Fahrenheit for 20 or 30 minutes according to my super detailed tutorial how to make tart crust shell from scratch. Let the tart shell cool slightly.
• In a bowl, toss 4 cups of blackberries, 1 cup sugar, 1/2 cup flour, 2 tablespoons lemon juice, and 1 tablespoon lemon zest. Combine thoroughly.
• Spoon this mixture into the cooled tart shell. Top with the remaining 1 cup of blackberries. Sprinkle 1 or 2 tablespoons white sugar over the berries, and then sprinkle thinly chopped cold butter on top, too.
• Place the tart on a rimmed baking sheet (to catch any juices) and bake for 30-40 minutes at 350 F until filling starts to bubble. If crust starts to brown too much, place a piece of aluminum foil over the tart.
• Serve warm with vanilla ice cream!

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.

NEW ENGLAND BLACKBERRY "TORTE"

Steps:

• Preheat oven to 350°F.
• Sift cornmeal through a fine sieve, discarding any coarse grit (there may be 1 to 2 tablespoons grit). Resift cornmeal through fine sieve with baking powder and salt, discarding any coarse grit in sieve (up to 1 tablespoon more).
• Beat together butter and 1 cup sugar with an electric mixer until light and fluffy. Stir in cornmeal mixture, then beat in eggs and vanilla until well blended.
• Spread batter in a buttered 9 1/2-inch deep-dish glass or ceramic pie plate or gratin dish.
• Toss berries with lemon juice and strew over batter. Mix remaining tablespoon sugar with cinnamon and sprinkle over berries.
• Bake "torte" in middle of oven until top is crusty (berries sink to bottom during baking) and a tester inserted in center comes out clean, about 1 hour.
• Serve warm.

BLACKBERRY PIE

Steps:

• First, make the pastry. Tip both flours and the sugar into a bowl with a large pinch of salt. Use your fingers to rub the butter into the flour mixture until it resembles crumble topping, then rub in the soft cheese until the pastry comes together. (If it's still crumbly, add 1 tbsp iced water and it should come together.) Tip onto a surface and knead for 30 seconds, then cut off about a third of the pastry. Mould both pieces into flat rounds. Wrap and chill for at least 1 hr. Will keep chilled for up to two days.
• Wash and drain the blackberries, being careful not to break them up, then tip into a bowl with the sugar. (If they are wild blackberries, they will need slightly more sugar.) Toss together and set aside while you roll out the pastry.
• Butter a 23cm pie dish and, on a lightly floured surface, roll the larger piece of pastry out into a round that fits the base of the dish with some overhanging. Push the pastry down in and around the dish to line it. Sprinkle the cornflour over the blackberries and gently mix together. Tip the blackberries and all their sugary juices into the pastry case and dot with the butter. Beat together the egg and milk to make a glaze, then brush the edge of the pie with some of it.
• For an easy pie, simply roll out the rest of the pastry, drape it over the top, then trim and fork or crimp the edges together. For a lattice finish, roll the remaining pastry into a square, roughly 30 x 30cm. Cut out 10 strips of roughly the same width. Lay five of the strips vertically over the pie, then weave with the remaining five horizontally, to create an even lattice over the fruit. Or, if you prefer, you can cut each strip into three thinner strips to weave a more delicate lattice. Pinch the edges, then trim the excess and crimp. Can be assembled and chilled four hours before baking, or baked straightaway.
• Heat the oven to 200C/180C fan/gas 6 with a baking tray inside. Brush the top of the pie with more egg glaze and bake for 20 mins, then brush with the glaze again, scatter generously with extra sugar and bake for another 20-25 mins until the pastry is a deep golden colour and the juices are bubbling. Leave the pie to cool for at least 30 mins, then serve as is, or with ice cream.

BLACKBERRY CUSTARD TORTE

Steps:

• In a small bowl, combine the flour, sugar and baking powder; cut in butter until crumbly. Stir in egg until dough forms a ball. Press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan. , For filling, beat the egg yolks, sour cream, sugar and vanilla in another small bowl just until combined. Sprinkle 2 cups blackberries over crust. Carefully pour sour cream mixture over berries. Place pan on a baking sheet. , Bake at 325° for 1-1/2 hours or until center is almost set. Cool on a wire rack (center will fall). , Remove sides of pan. Top with whipped cream and remaining blackberries. Refrigerate any leftovers.

WALNUT-BLACKBERRY TORTE WITH MOCHA BUTTERCREAM

Steps:

• Make cake layers:
• Preheat oven to 350°F. Butter a 15- by 10- by 1-inch baking pan and line bottom with wax or parchment paper. Butter paper.
• Pulse walnuts in a food processor until finely chopped (do not allow to become a paste) and stir together with flour in a bowl.
• Beat together butter and 1/3 cup sugar in a large bowl with an electric mixer until pale and fluffy. Add yolks 1 at a time, beating well after each addition, then beat in vanilla. Stir in nut mixture by hand.
• Beat egg whites with salt with cleaned beaters in another bowl at medium speed until they hold soft peaks. Add remaining 1/3 cup sugar and beat at high speed until whites just hold stiff peaks. Stir one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly.
• Spread batter evenly in baking pan, smoothing top. Bake in middle of oven until center is set and top is pale golden, 25 to 30 minutes. Cool cake in pan on a rack. Cover cake with an inverted baking sheet, then invert cake onto it and remove paper.
• Reinvert cake onto a cutting board. Trim about 1/4 inch from each side of cake with a sharp knife, then cut cake crosswise into 4 equal rectangles (each about 9 by 3 1/2 inches). Line baking sheet with wax or parchment paper and transfer cake to baking sheet, arranging layers side by side, touching.
• Make jam filling:
• Sprinkle gelatin over water in a small bowl and let stand 1 minute to soften. Heat strained preserves in a double boiler or a metal bowl set over a saucepan of simmering water until warm, then add gelatin mixture and stir until dissolved, about 2 minutes. Remove bowl from heat and set in a larger bowl of ice water. Cool, stirring occasionally, until cold, 5 to 10 minutes.
• Spread jam evenly over cake layers and chill until set, about 1 hour.
• Assemble cake:
• Reserve the nicest-looking cake layer for top. Put 1 cake layer, jam side up, on a cake platter and spread with 1/3 cup buttercream. Top with second cake layer, jam side up, and spread with 1/3 cup buttercream. Top with third layer, jam side up, and spread with 1/3 cup buttercream. Top with reserved cake layer, jam side up. Frost sides of cake with about 1 cup buttercream. Transfer remaining buttercream to pastry bag and pipe a decorative border around top edge of cake.

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.