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
BLACKBERRY TART
Although this Blackberry Tart looks plenty impressive, it's actually a super-easy dessert recipe. The secret? The base is made out of store-bought pie crusts.
Time 40m
Yield 10-12 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F. Fit piecrusts in the bottom and up sides of an 8- by 11-inch tart pan with removable bottom; trim excess. Place on a rimmed baking sheet and prick bottom with a fork. Line with parchment, leaving a 2-inch overhang; fill with dried beans. Bake until beginning to brown around edges, 12 to 15 minutes. Lift parchment to remove beans. Bake until bottom is light golden brown, 4 to 5 minutes; cool.
- Puree 1 container berries, 2 tablespoons sugar, and 1/2 tablespoon lime juice. Strain through a fine mesh sieve; discard seeds.
- Whisk together mascarpone and 1/2 cup sugar with an electric mixer on medium speed until stiff peaks form. Fold in blackberry puree.
- Toss together mint, remaining 2 containers berries, 2 tablespoons sugar, and 1/2 tablespoon lime juice in a bowl; let sit 5 minutes. Spread mascarpone mixture in crust. Top with berries and juices. Sprinkle with lime zest and mint. Serve immediately.
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 TART
This recipe comes from the R.S.V.P. section of an October 1988 Bon Appetit magazine. It was requested from Rebecca's, a bakery in Aspen, Colorado.
Provided by Leslie in Texas
Categories Tarts
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 646.9, Fat 35.6, SaturatedFat 21.4, Cholesterol 204.7, Sodium 42.4, Carbohydrate 77.7, Fiber 3.6, Sugar 48.5, Protein 6.8
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.
BLACKBERRY PUFF PASTRY TARTS
This simple yet delicious recipe is certain to please anyone with a sweet tooth. You can use either puff pastry sheets or shells for this recipe. If you use sheets, put the filling in before you cook the pastry, and then cook them all the way in one go. These are equally good warm or cooled, but I advise against reheating them in the microwave or refrigerating them.
Provided by tovlakas
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 30m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 218.9 calories, Carbohydrate 22.9 g, Cholesterol 20.9 mg, Fat 13.2 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 5.9 g, Sodium 174.9 mg, Sugar 14.3 g
BLUEBERRY-BLACKBERRY RUSTIC TART
My dad would always stop our car on the side of the road in Maine and say, "I smell blueberries." He had a pail ready. Then Mom would bake the wild berries in a cornmeal crust to make this homey tart. -Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, mix flour, sugar and cornmeal; cut in butter until crumbly. Gradually add buttermilk, tossing with a fork until dough holds together when pressed. Shape into a disk; cover and refrigerate 30 minutes or overnight., Preheat oven to 375°. On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment-lined baking sheet., In a large bowl, combine berries, sugar, flour and lemon juice; spoon over crust to within 2 in. of edge. Fold crust edge over filling, leaving center uncovered. Brush folded crust with beaten egg; sprinkle with turbinado sugar., Bake 55-60 minutes or until crust is golden brown and filling is bubbly. Using parchment, slide tart onto a wire rack to cool. If desired, serve with whipped cream.
Nutrition Facts : Calories 464 calories, Fat 17g fat (10g saturated fat), Cholesterol 67mg cholesterol, Sodium 134mg sodium, Carbohydrate 74g carbohydrate (38g sugars, Fiber 5g fiber), Protein 7g protein.
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