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!
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-LEMON PIE
Great blackberry pie with a twist (of lemon).
Provided by Cyndi Cady
Categories Desserts Pies Fruit Pie Recipes Blackberry Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bottom crust into a 9 inch pie pan. In a medium bowl, crumble remaining pie crust into a bowl with the brown sugar and 1 tablespoon lemon zest. Mix with hands until dough becomes pea-size crumbs. Set aside.
- In a large bowl, combine blackberries, white sugar, flour and 1 tablespoon lemon zest. Fill bottom pie crust with blackberry mixture. Sprinkle crumb topping over mixture and dot with butter.
- Bake pie in preheated oven for 45 minutes to 1 hour, or until crust is browned and berries are bubbling. Let stand before serving.
Nutrition Facts : Calories 448.7 calories, Carbohydrate 72 g, Cholesterol 3.8 mg, Fat 16.8 g, Fiber 5.6 g, Protein 4.6 g, SaturatedFat 4.7 g, Sodium 248.8 mg, Sugar 41.6 g
ANGEL PIE
A lemon cream pie with a meringue crust.
Provided by Ann
Categories Desserts Pies Vintage Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 250 degrees F ( 120 degrees C).
- Beat egg whites until stiff. Add cream of tartar and gradually add 1 cup sugar; beat until glossy. Turn the meringue into a well-greased 10 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Place in oven, and bake 1 1/2 hours. Turn off oven, and leave meringue inside to cool slowly.
- Combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lemon juice in double boiler. Cook, stirring constantly, over medium low-heat until thick. Pour into a bowl and cool thoroughly.
- Whip cold cream until stiff. Place half of the whipped cream in the cooled meringue shell. Cover with a layer of the lemon filling and top with the remainder of the whipped cream. (This top layer can be piped on with a decorative star tip). Garnish with remaining lemon zest. Refrigerate until serving.
Nutrition Facts : Calories 298.1 calories, Carbohydrate 39.9 g, Cholesterol 148.3 mg, Fat 14.6 g, Fiber 0.1 g, Protein 3.9 g, SaturatedFat 8.5 g, Sodium 44.6 mg, Sugar 37.9 g
EASY BLACKBERRY, LIME FILLED ANGEL FOOD CAKE
4 ingredients to make a quick impressive cake. You can make it all from scratch using my lemon curd recipe/angel food recipe. But the idea for this is quick and easy! And most of all yummy!
Provided by Rita1652
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place one layer on a serving platter.
- Spread lime curd on layer then spread a bit of whipped cream, place 1/3 of the berries on the whipped cream.
- Top with the other layer.
- Spread whipped cream over the cake and arrange berries on top.
Nutrition Facts : Calories 305.6, Fat 11.2, SaturatedFat 9.3, Sodium 299.8, Carbohydrate 48.6, Fiber 3.1, Sugar 29.9, Protein 4.8
ANGIE'S LEMON BLACKBERRY TART RECIPE - (4.5/5)
Provided by mszcookie
Number Of Ingredients 20
Steps:
- PREHEAT OVEN TO 325 DEGREES. LET BERRIES THAW SLIGHTLY. ADD SUGAR TO TASTE (1/2 CUP); LET SET. FOR CRUST CREAM BUTTER IN MIXING BOWL UNTIL LIGHT. ADD SUGAR UNTIL WELL BLENDED. ADD SOUR CREAM AND VANILLA, MIX. REDUCE MIXER SPEED & GRADUALLY ADD FLOUR JUST UNTIL BLENDED. ADD 1 EGG YOLK. KNEAD DOUGH IN BOWL UNTIL IT COMES TOGETHER. WRAP DOUGH IN PLASTIC WRAP AND REFRIDGERATE. PLACE BOWL IN FREEZER. (METAL BOWL WORKS THE BEST) WHILE DOUGH IS RESTING... FOR CURD MELT BUTTER IN HEAVY PAN OVER MEDIUM HEAT. REMOVE PAN FROM HEAT AND WHISK IN SUGAR LEMON JUUICE, AND ZEST. WHISK IN EGG YOLKS UNTIL SMOOTH. (KEEP STIRRING AFTER ADDING EGG YOLKS OTHERWISE YOU COULD END UP WITH SCRAMBLED EGGS). COOK MIXTURE ON LOW, WHISKING CONSTANTLY (DON'T LET IT BOWL). UNTIL IT IS AT A PUDDING CONSISTENCY. POUR CURD THOROUGH STRAINER INTO BOWL. LET COOL, WHISKING OCCASIONALLY. WHILE CURD IS COOLING... CRUST ROLL OUT CRUST ON FLOURED WAX PAPER. TRIM TO FIT PANS. PRICK THE CRUST WITH A FORK TO KEEP IT FROM PUFFING UP DURING BAKING. BAKE FOR APPROXIMATELY 15 MINUTES, UNTIL GOLDEN BROWN. REMOVE AND LET COOL. PLACE CURD IN FREEZER. WHIPPED TOPPING POUR HEAVY CREAM IN CHILLED BOWL. WHIP UNTIL LIGHT PEAKS FORM. GRADUALLY ADD VANILLA & SUGAR. WHIP AGAIN AND CHILL ASSEMBLY TAKE CRUST, FILL WITH CURD, ARRANGE BERRIES, AND TOP WITH CREAM. MAKES 4 SERVINGS.
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PETER'S BLACKBERRY & LEMON TART - THE GREAT BRITISH BAKE OFF
From thegreatbritishbakeoff.co.uk
Servings 8Category Pastry
- Make the pastry. Tip the hazelnuts into a food processor and blitz until finely ground. Add the flour, butter, icing sugar and salt and pulse until the mixture resembles fine breadcrumbs. Tip into a mixing bowl, add the egg yolk and 1 tablespoon of water and mix with a round-bladed knife until the mixture starts to form clumps. Use your hands to gently knead until the dough comes together into a ball, then flatten it into a disc, wrap in cling film and chill for 30 minutes – 1 hour.
- Lightly dust the work surface with flour, halve the chilled pastry and roll one half into a neat 22cm disc. Transfer to the lined baking sheet and press the tart ring into the pastry to make a 20cm disc. Leave the tart ring in place and prick the base with a fork.
- Gather the trimmings with the remaining pastry half and, using your hands, roll it into a 65cm-long sausage. Using the rolling pin, flatten the sausage into a 4cm wide strip. Dust the pastry strip lightly with flour, roll it up along its length, and place it inside the tart ring.
- Unroll the pastry against the side of the tart ring, pressing the edges down onto the base to seal and the sides neatly against the ring. Chill for 30 minutes. Meanwhile heat the oven to 200°C/180°C fan/400°F/Gas 6.
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