Blackberry Tart With Toasted Almonds Recipes

BLACKBERRY TART WITH TOASTED ALMONDS

Steps:

• Preheat oven to 400 Fahrenheit.
• Pre-bake the 9 inch or 9.5 inch tart crust at 400 Fahrenheit for 20 or 30 minutes according to the recipe here (how to make tart shell from scratch). Let the tart shell cool slightly.
• In a bowl, toss 4 cups of blackberries, sugar, flour, lemon juice, and lemon zest.
• 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.
• Take the tart out of the oven, let it cool for about 30 minutes, and top with toasted slivered almonds.

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.

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.

ALMOND BLACKBERRY TART

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.