ORANGE & BLACKBERRY PANTHER TART
I took this wonderful tart to school for a potluck. I work with 4th graders, and we typically eat at staggered times, starting with kindergarten and working our way up to 4th grade. By the time I got in the room where we eat lunch, my tart was gone, but there was a nice note telling me how good it was. -Dianna Wara, Washington, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10 servings.
Number Of Ingredients 12
Steps:
- On a lightly floured surface, roll dough into a 12-in. circle. Transfer to a parchment paper-lined baking sheet., In a small bowl, combine the cream cheese, confectioners' sugar and marmalade. Spread over the pastry to within 1-1/4 in. of edges. Top with blackberries to within 1 in. of cream cheese edge. Fold up edges of pastry over filling, leaving center uncovered., In a small bowl, combine the nuts, sugar, flour and butter; sprinkle over blackberries. Bake at 400° for 35-40 minutes or until crust is golden and filling is bubbly. Using the parchment paper, slide tart onto a wire rack to cool., In a microwave, melt baking chips and shortening; stir until smooth. Stir in apple pie spice. Drizzle over tart.
Nutrition Facts :
BLACKBERRY CURD TART
Have a surplus of blackberries? Why not make them into a delicious and beautiful tart? Make sure to adjust the amount of sugar in the filling according to how sweet your berries are--if they're a bit tart, try 2/3 cup sugar instead of a 1/2 cup.
Provided by Kim
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h15m
Yield 10
Number Of Ingredients 16
Steps:
- Place blackberries in a large pot over medium heat. Cook until berries pop and release their juices, about 10 minutes. Using the back of a wooden spoon, press berries through a fine mesh sieve set over a large bowl to collect approximately 1 cup blackberry juice. Discard seeds and pulp. Allow juice to cool to room temperature, about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
- Combine flour, almonds, and salt in the bowl of a food processor; pulse a few times until everything is combined and almonds are finely ground. Add in melted butter, maple syrup, and vanilla extract. Pulse several more times until mixture is crumbly and resembles wet sand. Pour mixture into the prepared tart pan, pressing it very firmly and evenly into the bottom and sides of the pan.
- Bake in the preheated oven until edges of the crust are lightly browned, about 20 minutes. Cool on a wire rack while preparing the filling.
- Whisk together sugar, cornstarch, and salt in a large heat-safe bowl for the filling. Mix in the cooled blackberry juice, eggs, egg yolk, lemon juice, and lemon zest until smooth. Bring a pot of water to a low simmer. Place bowl with blackberry mixture over the pot of simmering water, making sure bowl does not touch water. Cook, stirring constantly, until mixture thickens enough to coat the back of a spoon, about 10 minutes. Remove bowl from heat and stir in butter, 1 piece at a time, ensuring each piece melts before adding the next. Strain custard mixture through a fine-mesh sieve into the prepared crust.
- Bake in the preheated oven until filling is just set, 20 to 25 minutes. Allow tart to cool completely before removing from pan. Top with additional fresh blackberries just before serving.
Nutrition Facts : Calories 288.9 calories, Carbohydrate 34.6 g, Cholesterol 94.6 mg, Fat 14.9 g, Fiber 6.8 g, Protein 7.6 g, SaturatedFat 5.5 g, Sodium 141.2 mg, Sugar 16.6 g
BAKING BLACKBERRY TARTS
Blackberry Tarts These mini blackberry tarts are a fun dessert to make. Kids love to create these mini tarts. Let them fill in their own preserves and berries for a summer dessert. I included links to two pie crust recipes that I love. What's great about having a good pie crust recipe is you can get creative and use any type of berry or fruit that's available. For this recipe I used an Italian pie crust (link below), fruit preserves, and blackberries with a touch of sugar. That's it!
Provided by Carrie Pacini
Categories Desserts
Time 50m
Yield 6
Number Of Ingredients 5
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
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
CARAMELIZED ORANGE TART WITH BLACKBERRY PURéE
Categories Milk/Cream Berry Egg Dessert Bake Broil Orange Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 Servings
Number Of Ingredients 16
Steps:
- For crust:
- Mix flour, powdered sugar and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Mix in beaten egg. Mix in enough ice water by teaspoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate at least 30 minutes. (Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.)
- Roll out dough on floured surface to 14-inch round. Roll up dough on rolling pin; transfer to 11-inch-diameter tart pan with removable bottom. Trim dough to 1-inch overhang. Fold in overhang to form double-thick sides extending 1/4 inch above sides of pan, pressing to adhere. Pierce crust with fork in several places. Freeze crust 30 minutes.
- Preheat oven to 375°F. Bake crust until set and light golden, piercing with fork if crust bubbles, about 18 minutes. Cool completely.
- For filling:
- Blend eggs and next 4 ingredients in processor. Add cream and blend until smooth. Pour into cooled crust. Bake tart until filling is set, about 25 minutes. Cool. (Can be made 1 day ahead. Cover and refrigerate.)
- Preheat broiler. To make foil cover to protect crust edges during broiling, cut out 12-inch round of foil. Cut out center of foil, leaving 2-inch-wide circle. Place foil circle atop tart, covering crust edges. Dust center of tart with powdered sugar. Broil tart until sugar melts and is golden, watching closely and rotating tart for even broiling, about 1 minute.
- Transfer pan to rack. Remove foil circle. Cool tart at least 30 minutes. Remove pan sides. Serve tart slightly warm or at room temperature with Blackberry Purée.
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