Blackberry Tartlets Recipes

BAKING BLACKBERRY TARTS

Steps:

• pre-heat oven to 375 degrees
• Butter the bottom and edges of the pie molds.
• Take the dough out of the refrigerator and divide into 6 segments (or however many pie tins you have) and form them into a disk.
• Flatten the disk of dough and spread into the tart pan making your edges even by pressing and shaping.
• Spoon a shallow layer of preserve into the tiny pans and spread around the bottom.
• Sprinkle with sugar and put them on a baking tray.
• Once all tart pans are completed bake them in the oven at 375 degrees for about 20 minutes or until the crust turns a nice light golden color.
• Let them cool before you serve about 20 minutes or serve slightly warm with ice cream.

BLACKBERRY BUTTER TARTS

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.

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!

BERRY TARTLETS

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Press circles onto bottoms and up sides of ungreased muffin cups., Mix sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons filling into each cup. Bake on a lower oven rack until pastry is golden brown and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For topping, beat cream until soft peaks form. In another bowl, mix lemon curd, sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream. Spoon over filling. If desired, top with fresh berries. Refrigerate until serving.

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.

BLACKBERRY LINZER TARTS

Steps:

• Place the sugar and pistachios in a food processor. Process until the pistachios are finely chopped.
• Add the egg yolks, butter and cinnamon and process until smooth. Add a fifth of the flour and process with short pulses until mixed. Transfer to a mixing bowl and add the remaining flour, stirring with a wooden spoon until the flour is combined.
• Gather up the dough into a compact ball. Place on a piece of plastic wrap and flatten into a disk shape. Wrap in the plastic wrap and chill for 1 hour.
• Heat the oven to 375 degrees. Line a baking sheet with parchment paper.
• Roll out the dough on a lightly floured surface until it is 1/4-inch thick. (This dough is very fragile. It may be easier to place the dough directly on the cookie sheet and, with a sheet of plastic wrap between the dough and the rolling pin, roll it out.) Cut the dough into 5-inch circles, gather up the dough and reroll it for the remaining circles. Transfer the circles to the baking sheet. Bake for 12 minutes or until browned. Allow to cool before removing from the baking sheet.
• Place the figs in a food processor and process until chopped. With the processor running, add the water and process until smooth. Spread the fig puree over the baked circles.
• Arrange the blackberries, standing up, over the fig puree. Sprinkle with powdered sugar and transfer to dessert plates.

BERRIES AND CREAM TARTLETS

Steps:

• Make the crusts: Beat butter and sugar with a mixer on low speed until just combined. Add flour and 1/8 teaspoon salt; beat on low speed until dough comes together, 3 to 5 minutes. Press dough into a disk, and wrap in plastic. Refrigerate for 20 minutes.
• Preheat oven to 325 degrees. Roll out dough to a scant 1/4-inch thickness on a lightly floured surface. Cut out thirty-two 3-inch rounds or twenty-five 3 1/2-inch rounds, and fit each into a 2 1/2- or 3-inch tart pan. Trim excess dough flush with edges of pans using a knife. Refrigerate until firm, at least 1 hour or overnight. Bake, pressing down dough if puffing, until pale gold, about 25 minutes. Let cool completely.
• Make the filling: Heat milk and 1/2 cup cream in a medium saucepan over medium-high heat until almost boiling. Whisk together yolks, sugar, cornstarch, flour, and a pinch of salt. Slowly pour some of the warm milk mixture into yolk mixture, and whisk to combine. Pour yolk mixture into saucepan with remaining milk mixture. Bring to a boil, whisking constantly, and cook for 1 minute, continuing to whisk.
• Strain mixture through a fine sieve, and whisk in vanilla. Place plastic wrap directly on surface of pastry cream, and refrigerate at least 1 hour or overnight. When ready to use, whip remaining 1/2 cup heavy cream until soft peaks form. Fold into pastry cream.
• Assemble the tarts: Fill each tart shell halfway with pastry cream. Top with berries; gently brush with jam.

BERRY TARTLETS

Steps:

• Divide dough in half. On a lightly floured surface, roll out 1 piece to 1/8 inch thick. (Keep remaining dough refrigerated.) Using a 3-inch round cookie cutter, cut out 8 rounds. Gently press into eight 2 1/2-inch round tart pans. Trim dough flush with top edge of pans. Refrigerate until cold, about 30 minutes.
• Preheat oven to 375 degrees. Line tart shells with parchment, and fill with pie weights or dried beans. Bake until edges are golden, 12 to 14 minutes. Remove parchment and weights; continue baking until surfaces are golden, about 10 minutes. Let cool on a wire rack. Repeat process with remaining dough.
• Remove tart shells from pans; spoon 2 teaspoons pastry cream into each. Top with berries. Refrigerate until ready to serve. Top with berry leaves, if desired.

BLACKBERRY TARTLETS

Steps:

• Roll the dough 1/8 inch thick on a lightly floured surface; fit into 8 fluted tartlet pans (3 1/2 inches in diameter, 1 1/2 inches deep). Chill at least 30 minutes, or overnight.
• Preheat the oven to 375°F. Line the tart shells with a second pan or parchment paper and dry beans. Place in the oven; bake until golden brown, 20 to 25 minutes. Remove the top pans or parchment lining; return to the oven if the bottoms of the shells are not fully browned. Set on a cooling rack until fully cool.
• Fill a bowl with ice and water; set aside. Place the berries, 2 tablespoons sugar, and the lemon zest in a medium saucepan over medium heat. Cook until the berries let off juices, the sugar dissolves, and the mixture begins to bubble, about 5 minutes. Remove from heat, and set the pan in the ice-water bath to cool.
• Chill a bowl and large whisk. Place the cream and remaining 2 tablespoons sugar in the bowl; whip until soft peaks form. Fold 1/2 cup berry mixture into the whipped cream. Fill the tartlet shells with the mixture; top with the remaining berries and garnish with fresh pansies.

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.