Angies Lemon Blackberry Tart Recipe 455

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ANGIE'S LEMON BLACKBERRY TART RECIPE - (4.5/5)



Angie's Lemon Blackberry Tart Recipe - (4.5/5) image

Provided by mszcookie

Number Of Ingredients 20

INGREDIENTS FOR SHORTBREAD CRUST
1 1/2 CUPS SIFTED FLOUR
1/3 CUP SUGAR
1 LARGE EGG (SEPARATED AND YOLK BEATEN)
1/2 CUP BUTTER -- (1 STICK)
1 TABLESPOON VANILLA EXTRACT
1 TABLESPOON SOUR CREAM
INGREDIENTS FOR LEMON CURD
1/2 CUP BUTTER -- (1 STICK)
3/4 CUP SUGAR
1/2 CUP FRESH LEMON JUICE
3 TABLESPOONS LEMON ZEST
6 LARGE EGG YOLKS
INGREDIENTS FOR FRUIT TOPPING
BLACKBERRIES, BLUEBERRIES, OR RASPBERRIES -- FROZEN OR FRESH
1/2 CUP SUGAR
FRESH WHIPPED TOPPING
2 CUPS HEAVY WHIPPED CREAM CHILLED
1/4 CUP SUGAR
1 TEASPOON VANILLA

Steps:

  • PREHEAT OVEN TO 325 DEGREES. LET BERRIES THAW SLIGHTLY. ADD SUGAR TO TASTE (1/2 CUP); LET SET. FOR CRUST CREAM BUTTER IN MIXING BOWL UNTIL LIGHT. ADD SUGAR UNTIL WELL BLENDED. ADD SOUR CREAM AND VANILLA, MIX. REDUCE MIXER SPEED & GRADUALLY ADD FLOUR JUST UNTIL BLENDED. ADD 1 EGG YOLK. KNEAD DOUGH IN BOWL UNTIL IT COMES TOGETHER. WRAP DOUGH IN PLASTIC WRAP AND REFRIDGERATE. PLACE BOWL IN FREEZER. (METAL BOWL WORKS THE BEST) WHILE DOUGH IS RESTING... FOR CURD MELT BUTTER IN HEAVY PAN OVER MEDIUM HEAT. REMOVE PAN FROM HEAT AND WHISK IN SUGAR LEMON JUUICE, AND ZEST. WHISK IN EGG YOLKS UNTIL SMOOTH. (KEEP STIRRING AFTER ADDING EGG YOLKS OTHERWISE YOU COULD END UP WITH SCRAMBLED EGGS). COOK MIXTURE ON LOW, WHISKING CONSTANTLY (DON'T LET IT BOWL). UNTIL IT IS AT A PUDDING CONSISTENCY. POUR CURD THOROUGH STRAINER INTO BOWL. LET COOL, WHISKING OCCASIONALLY. WHILE CURD IS COOLING... CRUST ROLL OUT CRUST ON FLOURED WAX PAPER. TRIM TO FIT PANS. PRICK THE CRUST WITH A FORK TO KEEP IT FROM PUFFING UP DURING BAKING. BAKE FOR APPROXIMATELY 15 MINUTES, UNTIL GOLDEN BROWN. REMOVE AND LET COOL. PLACE CURD IN FREEZER. WHIPPED TOPPING POUR HEAVY CREAM IN CHILLED BOWL. WHIP UNTIL LIGHT PEAKS FORM. GRADUALLY ADD VANILLA & SUGAR. WHIP AGAIN AND CHILL ASSEMBLY TAKE CRUST, FILL WITH CURD, ARRANGE BERRIES, AND TOP WITH CREAM. MAKES 4 SERVINGS.

BLUEBERRY-LEMON TART



Blueberry-Lemon Tart image

Provided by Tyler Florence

Categories     dessert

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 13

1 1/2 cups all-purpose flour
2 tablespoons sugar
Pinch kosher salt
1/2 cup (1 stick) unsalted butter, cold, in chunks
1 large egg, separated
2 tablespoons ice water, plus 1 teaspoon
4 large eggs
1 1/2 cups sugar
1 cup fresh lemon juice (about 5 lemons)
1/4 cup heavy cream
1 lemon, zested
Pinch kosher salt
1 pint blueberries

Steps:

  • To make the pastry, pulse the flour, sugar, and salt together in a food processor. Add the butter and pulse until the dough resembles cornmeal. Add the egg yolk and 2 tablespoons ice water and pulse again until the dough pulls together. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
  • Roll the dough out on a lightly floured surface into a 12-inch circle. Roll the dough up onto the pin and lay it inside a 10-inch tart pan with a removable bottom. Press the dough into the edges of the pan and fold the excess dough inside to reinforce the rim. Cover the tart pan with plastic wrap and put it into the refrigerator for another 30 minutes to rest.
  • To bake the shell, heat the oven to 350 degrees F.
  • Put the tart pan on a baking sheet and prick the bottom of the dough with a fork. Cover the shell with a piece of parchment paper and fill it with pie weights or dry beans. Bake for 25 minutes. Remove the parchment and weights. Lightly beat the egg white with 1 teaspoon water and brush it onto the bottom and sides of the tart shell; set aside to cool.
  • Whisk together the eggs, sugar, lemon juice, cream, zest, and salt. Add the blueberries to the cooled tart shell and pour the filling over the blueberries. Bake for 20 to 25 minutes. The curd should jiggle slightly when done. Cool to room temperature, remove from the tart ring, and serve.

BLACKBERRY BUTTER TARTS



Blackberry Butter Tarts image

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

12 (3 inch) unbaked tart shells
1 cup fresh blackberries, rinsed and patted dry
1 lemon, zested
¾ cup brown sugar
⅓ cup honey
1 egg
2 tablespoons melted butter
1 tablespoon vanilla extract
1 pinch salt

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



Sally's Fresh Blackberry Tart image

Provided by Food Network

Categories     dessert

Time 4h30m

Yield 8 to 10 servings

Number Of Ingredients 15

2 cups all-purpose flour
1/2 cup finely ground almonds
1 heaping tablespoon brown sugar
Pinch salt
1/2 pound cold unsalted butter, cut into small cubes
5 to 6 tablespoons ice water
Bag of dried beans
3 pints blackberries
1/2 cup all-purpose flour
Pinch salt
1 1/2 cups granulated sugar
6 tablespoons unsalted butter, small cubes
Juice 3 lemons
1 tablespoon finely chopped lemon zest
1 tablespoon brown sugar

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.

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Top Asked Questions

How do you make lemon and BlackBerry tarts?
In a small mixing bowl beat cream cheese and lemon curd with an electric mixer on medium speed until smooth. Divide filling among pastry shells, spreading evenly. Cover; refrigerate 2 hours or until well chilled. Before serving, remove from pans; arrange tarts on plates.
How to make a blueberry blackberry rustic tart?
Directions 1 In a large bowl, mix flour, sugar and cornmeal; cut in butter until crumbly. ... 2 Preheat oven to 375°. ... 3 In a large bowl, combine berries, sugar, flour and lemon juice; spoon over crust to within 2 in. ... 4 Bake 55-60 minutes or until crust is golden brown and filling is bubbly. ...
How to make blackberries in a tart shell?
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.
How big of a tart do you need for a blackberry tart?
Blackberry tart made completely from scratch! Fresh berries, homemade tart crust shell - you'll fall in love with this beautiful French dessert . This recipe uses 9 inch or 9.5 inch tart shell.

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