New England Blackberry Torte Recipes

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ORIGINAL BLACKBERRY TORTE



Original Blackberry Torte image

The Original Blackberry Torte is a super easy simple little cake that can be made all summer long at the drop of a hat; Use your choice of fruits!

Provided by mollie

Time 1h15m

Number Of Ingredients 8

¾ to 1 cup sugar
½ cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt (optional)
2 eggs
16 ounces blackberries
Sugar, lemon juice, and/or cinnamon for topping

Steps:

  • Heat oven to 350 degrees.
  • Cream the sugar and butter in a bowl. Add the flour, baking powder, salt, and eggs and beat well.
  • Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice or cinnamon, depending on the sweetness of the fruit.
  • Bake 40 minutes to 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped or ice-cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
  • To freeze, double-wrap the torte in foil, place in a plastic bag and seal.
  • slightly adapted from the New York Times

BLACKBERRY BROWNIE TORTE



Blackberry Brownie Torte image

Provided by Food Network

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 7

Crisco® Original No-Stick Cooking Spray
1 (12.35 oz.) package Pillsbury® Sugar Free Chocolate Fudge Brownie Mix
3 tablespoons Crisco® Pure Vegetable Oil
1/2 cup Smucker's® Sugar Free Seedless Blackberry Jam, plus 2 tablespoons for garnish
1 large egg
3/4 cup sugar free frozen whipped topping, thawed
2 tablespoons Smucker's® Sugar Free Hot Fudge Topping, for garnish

Steps:

  • 1. HEAT oven to 350 degrees F. Coat 9-inch springform pan with no-stick cooking spray. Combine brownie mix, oil, 1/2 cup jam and egg in large bowl. Stir 50 strokes. Spread in prepared pan.
  • 2. BAKE 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely. Remove sides of pan.
  • 3. SPREAD whipped topping to within 1/2-inch of outer edge. Place 2 tablespoons jam and hot fudge topping into corner of two separate resealable plastic bags. Knead until smooth. Cut small tip off corner. Drizzle over whipped topping, first with hot fudge and then with jam. Chill 30 minutes. Cut into wedges to serve.

NEW ENGLAND BLACKBERRY "TORTE"



New England Blackberry

Provided by Peter Wayne Gagnon

Categories     Berry     Dessert     Bake     Picnic     Quick & Easy     Blackberry     Cornmeal     Vanilla     Summer     Cinnamon     Gourmet     North Carolina

Yield Makes 6 to 8 servings

Number Of Ingredients 11

1 cup stone-ground yellow cornmeal
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup plus 1 tablespoon sugar
2 large eggs
1 teaspoon vanilla
1 pint (2 cups) blackberries
1 teaspoon fresh lemon juice
1/2 teaspoon cinnamon
Accompaniment: whipped cream or vanilla ice cream

Steps:

  • Preheat oven to 350°F.
  • Sift cornmeal through a fine sieve, discarding any coarse grit (there may be 1 to 2 tablespoons grit). Resift cornmeal through fine sieve with baking powder and salt, discarding any coarse grit in sieve (up to 1 tablespoon more).
  • Beat together butter and 1 cup sugar with an electric mixer until light and fluffy. Stir in cornmeal mixture, then beat in eggs and vanilla until well blended.
  • Spread batter in a buttered 9 1/2-inch deep-dish glass or ceramic pie plate or gratin dish.
  • Toss berries with lemon juice and strew over batter. Mix remaining tablespoon sugar with cinnamon and sprinkle over berries.
  • Bake "torte" in middle of oven until top is crusty (berries sink to bottom during baking) and a tester inserted in center comes out clean, about 1 hour.
  • Serve warm.

EATING WELL BLUEBERRY TORTE



Eating Well Blueberry Torte image

Provided by Marian Burros

Categories     dessert, side dish

Time 55m

Yield 8 servings

Number Of Ingredients 9

2 eggs
1/2 cup plain, nonfat yogurt
3/4 cup sugar
1 cup flour
1 teaspoon baking powder
Pinch salt
1 pint fresh blueberries, washed, dried and stemmed
1 teaspoon cinnamon, or to taste
Lemon juice

Steps:

  • Preheat oven to 350 degrees.
  • Beat eggs, yogurt and sugar until blended.
  • Beat in flour, baking powder and pinch of salt and spoon into ungreased 8- , 9- or 10-inch spring form.
  • Sprinkle the berries evenly over the batter.
  • Sprinkle with about a teaspoon of cinnamon and a few squeezes of lemon juice.
  • Bake for about 40 minutes, until toothpick inserted in center comes out clean. Remove and cool to lukewarm before serving. Can be reheated.

BLACKBERRY CUSTARD TORTE



Blackberry Custard Torte image

Says Ann Fox of Austin, Texas, "Blackberries are my husband's favorite fruit, so I make this outstanding dessert especially for him. It's well worth the effort."

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 12-14 servings.

Number Of Ingredients 12

1 cup all-purpose flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1/2 cup cold butter
1 large egg
FILLING:
3 egg yolks
2 cups sour cream
1/2 cup sugar
1/4 teaspoon vanilla extract
4 cups fresh or frozen blackberries, drained, divided
Whipped cream

Steps:

  • In a small bowl, combine the flour, sugar and baking powder; cut in butter until crumbly. Stir in egg until dough forms a ball. Press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan. , For filling, beat the egg yolks, sour cream, sugar and vanilla in another small bowl just until combined. Sprinkle 2 cups blackberries over crust. Carefully pour sour cream mixture over berries. Place pan on a baking sheet. , Bake at 325° for 1-1/2 hours or until center is almost set. Cool on a wire rack (center will fall). , Remove sides of pan. Top with whipped cream and remaining blackberries. Refrigerate any leftovers.

Nutrition Facts : Calories 253 calories, Fat 14g fat (9g saturated fat), Cholesterol 101mg cholesterol, Sodium 132mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.

BLUEBERRY TORTE



Blueberry Torte image

This is a wonderful cheesecake-type dessert that is great for holidays or potlucks.

Provided by FoodFan

Categories     Desserts     Cakes     Cheesecake Recipes

Time 5h15m

Yield 12

Number Of Ingredients 7

2 (4.8 ounce) packages graham crackers, crushed
½ cup butter, melted
½ cup white sugar
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 cup whipped topping (such as Cool Whip®)
1 (21 ounce) can blueberry pie filling

Steps:

  • Mix graham crackers, butter, and white sugar together in a bowl; press mixture into the bottom of a 9x13-inch baking dish. Chill crust until firm, about 1 hour.
  • Beat cream cheese and confectioners' sugar together in a bowl until light and fluffy, 2 to 3 minutes. Fold in whipped topping.
  • Spread cream cheese mixture evenly onto crust; top with blueberry pie filling. Chill until firm, 4 hours or overnight.

Nutrition Facts : Calories 407.5 calories, Carbohydrate 59.5 g, Cholesterol 40.9 mg, Fat 17.9 g, Fiber 1.9 g, Protein 3.3 g, SaturatedFat 10.6 g, Sodium 256.3 mg, Sugar 45.2 g

BLUEBERRY TORTE SQUARES



Blueberry Torte Squares image

Super healthy blueberries star in this family-favorite dessert. Can't find fresh blueberries? Frozen work just as well. -Michele Raines, Lyndonville, New York

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 dozen.

Number Of Ingredients 9

2/3 cup butter, softened
3 tablespoons plus 1/2 cup sugar, divided
1-1/4 cups all-purpose flour
1 package (8 ounces) reduced-fat cream cheese
1 cup confectioners' sugar
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed
2 tablespoons cornstarch
3/4 cup cold water
3 cups fresh blueberries

Steps:

  • In a small bowl, cream butter and 2 tablespoons sugar. Gradually add flour and mix well. Press onto the bottom of a 13-in. x 9-in. baking dish coated with cooking spray. , Bake at 350° for 12-14 minutes or until set and edges are lightly browned. Cool on a wire rack. , In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread mixture over crust. Refrigerate for 20 minutes. , Meanwhile, in a large saucepan, combine cornstarch and water until smooth. Stir in blueberries and remaining sugar. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool to room temperature., Spoon topping over cream cheese layer. Cover and refrigerate for at least 4 hours. Cut into squares.

Nutrition Facts : Calories 178 calories, Fat 9g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 76mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

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