Blackberry Butter Tarts Recipes

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!

BLACKBERRY TART

Steps:

• For pastry:.
• Combine flour and sugar in processor.
• Add butter and cut in using on/off turns until mixture resembles coarse meal; add yolk and cream and blend until dough just begins to come together.
• Gather dough into ball;flatten to disc.
• Wrap in plastic and refrigerate at least 30 minutes.
• Preheat oven to 350 degrees.
• Roll dough out on lightly floured surface to thickness of 1/8 inch.
• Fit dough into 9-inch-diameter tart pan with removable bottom.
• Trim edges and refrigerate shell while preparing filling.
• For Filling:.
• Cook butter in small saucepan over medium heat until melted and golden brown.
• Blend eggs and sugar in large bowl.
• Add flour and vanilla and whisk until just combined.
• Whisk in butter.
• Set tart shell on heavy baking sheet; pour filling into tart shell.
• Bake until pastry and filling are golden brown, 30 to 35 minutes.
• Transfer tart to rack and cool completely.
• (Can be prepared 1 day ahead. Cover with plastic and store at room temperature.).
• Melt jelly in small saucepan over low heat.
• Brush 2 tablespoons jelly over filling.
• Set berries atop tart, covering filling completely.
• Brush remaining jelly jelly over berries; let stand until jelly sets.
• Serve with whipped 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.