Blackberry Butter Tarts Recipes

BLACKBERRY TART RECIPE

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

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.

BLACKBERRY CURD TART

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.

BLACKBERRY TART

Steps:

• For pastry:.
• Combine flour and sugar in processor.
• Add butter and cut in using on/off turns until mixture resembles coarse meal; add yolk and cream and blend until dough just begins to come together.
• Gather dough into ball;flatten to disc.
• Wrap in plastic and refrigerate at least 30 minutes.
• Preheat oven to 350 degrees.
• Roll dough out on lightly floured surface to thickness of 1/8 inch.
• Fit dough into 9-inch-diameter tart pan with removable bottom.
• Trim edges and refrigerate shell while preparing filling.
• For Filling:.
• Cook butter in small saucepan over medium heat until melted and golden brown.
• Blend eggs and sugar in large bowl.
• Add flour and vanilla and whisk until just combined.
• Whisk in butter.
• Set tart shell on heavy baking sheet; pour filling into tart shell.
• Bake until pastry and filling are golden brown, 30 to 35 minutes.
• Transfer tart to rack and cool completely.
• (Can be prepared 1 day ahead. Cover with plastic and store at room temperature.).
• Melt jelly in small saucepan over low heat.
• Brush 2 tablespoons jelly over filling.
• Set berries atop tart, covering filling completely.
• Brush remaining jelly jelly over berries; let stand until jelly sets.
• Serve with whipped cream.

BLACKBERRY PUDDING TARTS

Steps:

• Bake the tart shells according to the package directions and cool completely.
• Combine the berries and water in a saucepan and bring to a boil.
• Reduce the heat and simmer for 5 minutes, or until the berries are soft.
• Mash the berries and strain 2 cups of juice.
• Discard the pulp and seeds.
• Combine the sugar and flour in a saucepan.
• Add the blackberry juice, whisking constantly until smooth.
• Bring to a boil, whisking.
• Reduce heat and simmer for 3 min or until thickened.
• Remove from heat and add butter and 2 t vanilla.
• Spoon the filling into the cooled tart shells.
• Cool completely.
• Beat the whipping cream on medium heat until foamy.
• Gradually add in 1/4 c sugar.
• Beat until stiff peaks form.
• Stir in 1/8 t vanilla.
• Put a dollop or two of whipped cream on top of the tarts.
• Garnish as desired with fresh blackberries and mint sprigs.

BLUEBERRY BUTTER TARTS

Steps:

• Roll out pastry and cut to fit tart tins (I use mini tarts but you can use muffin tins-this will increase the cooking time) preheat oven to 375°F.
• In large bowl, whisk egg, syrup, lemon juice and vanilla.
• In medium bowl, mix sugar and flour.
• Stir into egg mixture with butter.
• Divide berries into uncooked pastry shells.
• Pour egg mixture to top of shells.
• Bake 18-23 minutes.
• Remove tarts from tins immediately or the sugar will harden and they will stick tarts will firm up as they cool.

BLACKBERRY CUSTARD TARTS

Steps:

• Roll out the pastry on a lightly floured surface to about 0.5cm thick. Grate over a dusting of nutmeg using a fine grater, then scatter over the cinnamon in pinches. Roll the pastry a few more rolls to press in the spices. Cut out circles to line 6 x 10cm round, deep-ish individual tart tins, with a little overhang. Sit them on a baking sheet and chill for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Line the tart cases with small pieces of scrunched-up baking parchment, fill with baking beans and blind-bake for 15-20 mins until pale golden and set. Remove the paper and beans, and bake for a further 10-15 mins until biscuity. Cool, then trim the edges with a small, sharp serrated knife.
• Reduce oven to 150C/130C fan/gas 2. Whisk together the eggs and sugar in a large bowl. Put the cream, milk and vanilla into a saucepan and bring to the boil. Pour onto the egg mixture, whisking as you go, then sieve into a jug. Divide the blackberries between the tins, then pour over the custard to fill as much as you can. Grate over some more nutmeg and bake for 20-30 mins. They'll be ready when the top is set but the centres tremor slightly when the baking sheet is jiggled. Cool completely before eating.

BLACKBERRY BAKEWELL TARTS

Steps:

• For the crust: makes 24 biscuits.
• whisk together 1/2 cup oats, flour, salt, baking powder, and sugar.
• with a pastry cutter and your hands mix in the cubed butter until it resembles bread crumbs and has no big lumps of butter left.
• mix 1/2 tsp anise extract with 1/4 cup of the cold milk and add it to the mixture; then keep adding milk in tablespoons only until it forms a dough.
• divide the dough into two flat disks and refrigerate until firm.
• preheat the oven to 400 degrees F.
• roll out one half of the dough until it is the thickness of a button.
• with a 3-inch cookie cutter cut circles out and pierce each circle with a fork 2 or 3 times.
• bake on an ungreased cookie sheet for 8-10 minutes until golden brown.
• repeat with the other half of the dough.
• grind the cooled biscuits until they resemble bread crumbs.
• add 3/4 cup oats to the ground biscuits.
• add 1/2 tsp anise extract to 6 tbsp melted butter and mix it into the oats and ground biscuits.
• add 4 tbsp of milk 1 tbsp at a time into the mixture and mix until you have a crumbly mixture that sticks together but is not too mushy.
• preheat the oven to 400 degrees F.
• fill each muffin cavity with the crumble mixture on the bottom and up the sides and pierce each cavity with a fork twice (note: you should have left-over crumble mixture after filling the tart cavities which you will use for the crumble topping later).
• bake for 5-6 minutes until lightly browned; then cool them in their tins.
• For the Jam:.
• bring 12 oz blackberries, 4 tbsp sugar, lemon juice, and vanilla extract together in a pan and boil steadily on medium heat.
• as the blackberries begin to cook down, mash them with a potato masher until you have no more big lumps of blackberry.
• when the jam reduces, thickens, and coats the back of a spoon take the pan off the heat to cool (note: the jam will thicken more as it cools).
• For the frangipane (almond cream):.
• cream the softened butter and powdered sugar until pale and fluffy.
• add 4 eggs 1 at a time and blend thoroughly.
• add 1/2 tsp almond extract.
• add 1/2 cup all-purpose flour and 1/2 cup almond flour and blend thoroughly.
• Tart assembly:.
• fill each cooled tart crust with 1/2 tbsp jam; then fill with 2 tbsp frangipane.
• top each tart with about 1 and 1/2 tbsp left-over oat and biscuit crumble mixture.
• bake for 12-15 minutes until they are golden brown and the frangipane has puffed up and is cooked through.
• let the tarts cool in their tins for about 10 minutes before taking them out (note: use a spoon to take them out).