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!
FRESH BLACKBERRY TART
This simple to make will look like you picked it up at a bakery. It's so fresh and summery and delicious.
Provided by RecipeGirl.com
Categories Dessert
Time 1h55m
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- In a food processor, combine the flour, butter, sugar, baking powder, lemon zest, salt and egg. Press the dough onto the bottom and 1½ inches up sides of a 9 inch springform pan with a removable bottom.
- Chill the crust for 10 to 15 minutes. Then bake for 10 minutes or until light golden brown. Cool and release the sides of the pan.
- In a large saucepan, crush the berries with the back of a large spoon. Add the sugar, cornstarch and salt and mix well.
- Heat over medium heat until thickened and clear.
- Arrange the fresh berries in the baked shell and sprinkle the 2 tablespoons sugar over the top.
- Pour the glaze over all the fresh berries and chill for at least 1 hour.
- Cut into wedges and serve with sweetened whipped cream or softened vanilla ice cream, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 269 kcal, Carbohydrate 50 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, TransFat 0.2 g, Cholesterol 39 mg, Sodium 149 mg, Fiber 4 g, Sugar 32 g, UnsaturatedFat 3 g
FRESH BLACKBERRY PIE
This pie is not as sweet as some. I don't like fruit pies sickeningly sweet (but just a tad on the tart side), but if you like yours sweeter, just increase the sugar. You might also want to consider your berries before adding the sugar- taste one first and see. Early season ones are often not as sweet and may need a bit more sugar. Be sure to watch the crust on your pie and cover it with foil or a guard if it starts to brown excessively.
Provided by PalatablePastime
Categories Pie
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F.
- Place half the rolled pastry crust into the bottom of a 9-inch glass pie plate.
- Rinse berries and allow to drain (make sure they are dry when you use them- you can blot them with paper toweling if needed).
- Mix berries with the cornstarch and 1/2 cup sugar until all the sugar and cornstarch is taken up.
- Place coated berries on the bottom crust in the pie plate.
- Top berries with rolled pastry crust.
- Entwine the upper and lower edges of crust and crimp to form a seal.
- Beat egg white until frothy in a small dish.
- Using a brush, coat top crust lightly with egg white.
- Sprinkle crust with 2 tbsp sugar.
- Using a sharp knife, cut several vents in the top crust.
- Place pie plate on a baking or cookie sheet and bake in preheated oven for 35-40 minutes.
- Watch the crust on the pie that it doesn't brown too much--cover with foil or a crust guard if necessary.
- Cool pie thoroughly on a wire rack before serving.
Nutrition Facts : Calories 453.7, Fat 20.5, SaturatedFat 5, Sodium 322.4, Carbohydrate 63.4, Fiber 8.6, Sugar 26.8, Protein 6
BERRY TARTLETS
Bring spring flavors together in these delectable miniature tarts. Raspberries and blueberries both work well with the whipped cream and lemon curd mixture or choose your favorite berries instead. These sweet treats are great for a ladies tea, brunch or spring holiday celebration. -Mary J. Walters, Westerville, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 241 calories, Fat 14g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 160mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
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.
ELEGANT FRESH BERRY TART
This elegant tart was my first original creation. If other fresh fruits are used, adjust the simple syrup flavor to match. -Denise Nakamoto, Elk Grove, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 375°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add orange zest and extracts; gradually add flour until mixture forms a ball. Press into a greased 9-in. fluted tart pan with a removable bottom. Bake until golden brown, 10-12 minutes. Cool on a wire rack., For filling, beat cream cheese, sugar and lemon juice until smooth; spread over crust. Cover and refrigerate until set, about 30 minutes., Meanwhile, for syrup, bring water, sugar, preserves and lemon juice to a boil in a small saucepan. Reduce heat; simmer, uncovered, for 10 minutes. Set aside to cool., Combine strawberries, raspberries, blueberries and kiwi; toss with syrup to glaze. Arrange fruit as desired over filling. Cover and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 277 calories, Fat 17g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 145mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 2g fiber), Protein 3g protein.
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