Orange Blackberry Tart Recipes

CARAMELIZED ORANGE TART WITH BLACKBERRY PURéE

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.

BLACKBERRY-ORANGE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 9-in. springform pan., In a large bowl, cream butter and 3/4 cup sugar until light and fluffy, 5-7 minutes. Beat in egg and orange zest. In another bowl, whisk 1-1/2 cups flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Transfer to prepared pan., In a bowl, toss blackberries with remaining flour; arrange over batter. Sprinkle with remaining sugar. Bake until a toothpick inserted in center of cake portion comes out clean, 40-45 minutes., Loosen sides from pan with a knife; remove rim from pan. Cool on a wire rack; serve warm or at room temperature. If desired, dust with confectioners' sugar before serving.

BLACKBERRY MASCARPONE TART WITH THYME SHORTBREAD CRUST

Steps:

• Beat butter in a large bowl with an electric mixer until creamy. Add 1/4 cup powdered sugar and 1/2 teaspoon vanilla extract; mix to combine. Add egg and mix until incorporated. Gradually beat in flour, thyme, and salt. Dough should come together and pull away from the sides of the bowl. Knead dough slightly and shape into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch round or 13x4-inch rectangular tart pan with a removable bottom.
• Press dough evenly into the prepared tart pan.
• Bake in the preheated oven until lightly browned, 12 to 14 minutes. Remove from oven and allow to cool completely before filling, about 30 minutes.
• Combine 3 ounces of blackberries and 1/2 tablespoon sugar in a small saucepan over medium-low heat. Cook, stirring frequently and crushing the berries with a spoon, 4 to 5 minutes. Remove from heat and press mixture through a fine mesh sieve to remove all seeds and collect as much of the berry pulp as you can. Discard any seeds and solids left behind in the sieve and return crushed berries to the saucepan.
• Mix together cornstarch and cold water in a small bowl. Add cornstarch mixture to the saucepan with the berry sauce; cook over medium heat until mixture comes to a boil and starts to thicken, 3 to 5 minutes. Remove from heat and let cool.
• Combine mascarpone cheese, 3/4 cup powdered sugar, and 1 teaspoon vanilla extract in a bowl. Beat with an electric mixer until smooth.
• Beat cream in a separate chilled glass or metal bowl with an electric mixer until frothy. Add sugar gradually, continuing to beat until stiff peaks form. Fold whipped cream into the mascarpone mixture and mix well. Spoon filling into the cooled tart crust and spread evenly. Using a teaspoon, drop spoonfuls of the smooth blackberry sauce on top of the filling. Using a knife, gently cut through sauce and filling to swirl. Garnish the top of the tart with the remaining 3 ounces blackberries and fresh mint.

BERRY TART WITH MASCARPONE CREAM

Steps:

• Preheat oven to 375°F.
• On a floured surface with a floured rolling pin roll out dough into an 11-inch round (about 1/8 inch thick) and fit into a 9-inch tart pan with a removable fluted rim. Roll rolling pin over top of shell to trim dough flush with rim and with a fork prick bottom of shell all over. Chill shell 30 minutes, or until firm.
• Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 20 minutes and carefully remove foil and weights or rice. Bake shell until golden, about 10 minutes more, and cool completely in pan on a rack. Shell may be made 1 day ahead and kept in pan, loosely covered, at room temperature.
• In a bowl with a whisk or an electric mixer beat together mascarpone, cream, and sugar until mixture holds stiff peaks. Spoon mixture into shell, spreading evenly.
• Quarter strawberries and in a large bowl combine with remaining berries. In a small saucepan simmer marmalade and liqueur, stirring, until reduced to about 3 tablespoons and pour over berries. With a rubber spatula gently stir berries to coat evenly. Mound berries decoratively on mascarpone cream. Tart may be assembled 2 hours ahead and chilled. Bring tart to room temperature and remove side of pan before serving.

BLOOD ORANGE TART

Steps:

• Lightly grease a 9-inch tart pan with a removable bottom.
• Combine flour, sugar, vanilla extract, and salt in a food processor. Pulse a few times to combine. Add cold butter and pulse several more times until the mixture resembles coarse sand; mixture will be very crumbly. Pour mixture into the prepared tart pan. Use damp hands to press crumbs together evenly along the bottom and up the sides of the pan to form a crust. Use a fork to gently prick the bottom of the crust several times. Place crust in the freezer for 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Remove crust from freezer and place it on a cookie sheet. Line the crust with aluminum foil and fill with dried beans.
• Bake in the preheated oven until crust begins to turn golden brown, 20 to 25 minutes. Remove beans and aluminum foil. Return crust to the oven and bake until center of crust is set, 5 to 7 minutes more. Remove from oven and reduce heat to 325 degrees F (165 degrees C).
• Meanwhile whisk together sugar, cornstarch, and salt in a large heat-safe bowl. Mix in blood orange juice, eggs, egg yolk, and zest until smooth. Bring a pot of water to a low simmer. Place bowl with blood orange 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, 5 to 10 minutes. Remove bowl from heat and stir in butter a piece at a time, ensuring each piece melts before adding the next. Pour custard mixture through a fine-mesh sieve into the prepared crust.
• Bake in the preheated oven until custard is set, 15 to 20 minutes. Allow tart to cool to room temperature before removing from pan, about 30 minutes.
• Chill tart for about 3 hours. Top with blood orange slices before serving.