BLACKBERRY TART RECIPE
Blackberry tart made completely from scratch! Fresh berries, homemade tart crust shell - you'll fall in love with this beautiful French style dessert.
Provided by Julia
Categories Dessert
Time 1h20m
Number Of Ingredients 8
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!
BLACKBERRY BUTTER TARTS
It's like a butter tart and fruit tart married up. The bitterness of the blackberries complements the sweetness of the butter tart.
Provided by Chef V
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 40m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 231.9 calories, Carbohydrate 36.8 g, Cholesterol 20.9 mg, Fat 8.8 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 2.9 g, Sodium 125.7 mg, Sugar 22.3 g
SALLY'S FRESH BLACKBERRY TART
Provided by Food Network
Categories dessert
Time 4h30m
Yield 8 to 10 servings
Number Of Ingredients 15
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.
QUARK AND BLACKBERRY TARTS
These tarts are made with Quark, which is a fresh, low fat cheese. If you wanted richer tarts, it would also work with Mascarpone.
Provided by ayhlara
Categories Tarts
Time 2h
Yield 4 Tarts, 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 455.5, Fat 22.2, SaturatedFat 13.1, Cholesterol 139.1, Sodium 184.1, Carbohydrate 59.2, Fiber 4.2, Sugar 30.1, Protein 5.7
BLACKBERRY PUDDING TARTS
Make and share this Blackberry Pudding Tarts recipe from Food.com.
Provided by Dreamgoddess
Categories Tarts
Time 45m
Yield 8 tarts
Number Of Ingredients 10
Steps:
- Bake the tart shells according to the package directions and cool completely.
- Combine the berries and water in a saucepan and bring to a boil.
- Reduce the heat and simmer for 5 minutes, or until the berries are soft.
- Mash the berries and strain 2 cups of juice.
- Discard the pulp and seeds.
- Combine the sugar and flour in a saucepan.
- Add the blackberry juice, whisking constantly until smooth.
- Bring to a boil, whisking.
- Reduce heat and simmer for 3 min or until thickened.
- Remove from heat and add butter and 2 t vanilla.
- Spoon the filling into the cooled tart shells.
- Cool completely.
- Beat the whipping cream on medium heat until foamy.
- Gradually add in 1/4 c sugar.
- Beat until stiff peaks form.
- Stir in 1/8 t vanilla.
- Put a dollop or two of whipped cream on top of the tarts.
- Garnish as desired with fresh blackberries and mint sprigs.
Nutrition Facts : Calories 611.2, Fat 31.1, SaturatedFat 13.9, Cholesterol 56, Sodium 252.4, Carbohydrate 80.4, Fiber 8.4, Sugar 51.1, Protein 6
ALMOND BLACKBERRY TART
Make and share this Almond Blackberry Tart recipe from Food.com.
Provided by Chef Jean
Categories Tarts
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9-inch springform tart pan or individual tartlet pans with cooking spray.
- In a large bowl, combine the almond meal with the flour and salt. Stir in the butter then stir in the honey or agave syrup, eggs, vanilla extract and almond extract.
- Pour the batter in the prepared pan and scatter the blackberries on top, pressing them lightly in the batter. Bake until lightly browned, 20 to 25 minutes.
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 CURD TART
I found this in a Cooking Light magazine. It says it only has 46.6 carbs and 2.5 g fiber. it tastes heavenly and I need all the fiber I can get...lol. But it is worth making. Sometimes,. I use marion berries since I live in Oregon and they are really good in it too. It is a little time conseuming but so worth it. The total time from start to finish is 3 hours 34 minutes.
Provided by OceanLuvinGranny
Categories Dessert
Time 4h25m
Yield 1 tart, 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat oven to 350.
- Combine flour, powdered sugar, almonds and 1/8 tsp salt in food processor or blender. Pulse to combine.
- Cut 7 tbsp butter into small pieces. Add to flour mixture and pulse just until mixture resembles coarse meal.
- Press in the bottom and up sides of 9 inch round removable bottom tart pan coated with baking spray (such as Baker's Joy).
- Bake at 350 for 30 minutes.
- While baking, combine berries, 3/4 cup0 sugar and juice in a sauce pan over medium high heat and bring to a boil. Reduce heat and simmer 6 minutes. Place mixture in a blender and let stand 5 minutes. Blend until smooth. Strain mixture through a cheesecloth-lined sieve into a medium bowlpressing on solids. Discard solids.
- Wipe pan clean and return to pan.
- Combine cornstarch and egg yolks stirring until smooth. Stir egg yolk mixture into berry mixture and bring to boil over medium low heat.
- Cook for 1 minute, stirring constantly.
- Remove from heat and stir in 1/8 tsp alt and remaining 1 tbsp butter.
- Scrape mixture into a bowl. Cover surface directly with plastic wrap. Chill.
- Combine 1/8 tsp salt, cream of tartar and egg whites in large bowl. Beat with mixer on high speed until soft peaks form.
- Combine remaining 1 cu0 sugar and 1/3 cup water in a sauce pan and bring to a boil.
- Cook without stirring until a candy thermometer regiusters 250 degrees.
- Gradually pour hot sugar syrup mixture in a thin stream over egg whites beating a medium speed until stiff peaks form.
- Pre heat broiler.
- Spoon curd over crust.
- Top with meringue.
- Broil 2 minutes or until golden brown.
Nutrition Facts : Calories 341.7, Fat 12.3, SaturatedFat 6.3, Cholesterol 61.3, Sodium 199.7, Carbohydrate 55.7, Fiber 3, Sugar 41.4, Protein 4.4
MINI BLACKBERRY BAKEWELLS
Use up seasonal fruit in mini almond tarts with frangipane filling and crisp shortcrust cases - best served with thick clotted cream
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 35m
Yield Makes 12
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface and stamp out 12 circles with an 8-9cm cutter. Use to line the holes of a bun tin. Chill while you make the filling.
- To make the filling, beat together the butter, caster sugar, egg, ground almonds and flour. Divide the filling between the tarts, pushing in the blackberries as you go. Scatter over the flaked almonds and bake for 15-20 mins until lightly golden.
- Remove from the tins and serve warm or cool, with a dollop of clotted cream if you're feeling indulgent.
Nutrition Facts : Calories 315 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
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