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!
FRESH BLACKBERRY TART
This simple to make will look like you picked it up at a bakery. It's so fresh and summery and delicious.
Provided by RecipeGirl.com
Categories Dessert
Time 1h55m
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- In a food processor, combine the flour, butter, sugar, baking powder, lemon zest, salt and egg. Press the dough onto the bottom and 1½ inches up sides of a 9 inch springform pan with a removable bottom.
- Chill the crust for 10 to 15 minutes. Then bake for 10 minutes or until light golden brown. Cool and release the sides of the pan.
- In a large saucepan, crush the berries with the back of a large spoon. Add the sugar, cornstarch and salt and mix well.
- Heat over medium heat until thickened and clear.
- Arrange the fresh berries in the baked shell and sprinkle the 2 tablespoons sugar over the top.
- Pour the glaze over all the fresh berries and chill for at least 1 hour.
- Cut into wedges and serve with sweetened whipped cream or softened vanilla ice cream, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 269 kcal, Carbohydrate 50 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, TransFat 0.2 g, Cholesterol 39 mg, Sodium 149 mg, Fiber 4 g, Sugar 32 g, UnsaturatedFat 3 g
PUDDING AND BERRY TART WITH GRAHAM CRACKER CRUST
Bring this dessert out and your parents might just fall out of their chairs - it looks that good. No one will ever suspect that your main ingredient here is pudding out of a box. But don't get the instant kind - it tastes starchy and grainy - just stick to the "cook and serve" kind. It only takes about four minutes, so it's still a no-brainer. The fresh berries are the crowning jewels of this tart. They are always available in the supermarket but they're a lot cheaper when they're in season in the summer. If you can't find blueberries or strawberries you can substitute with a pint of fresh raspberries. The graham cracker crust is also as easy as it gets but it's a great complement for the custard and berries. You don't need a fancy tart pan for this. If you have one, great, otherwise just grab a large aluminum pie pan from the supermarket. They get the job done and come in handy for other desserts, so don't throw them away.
Provided by Dave Lieberman
Categories dessert
Time 5h30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: crumble the graham crackers by hand or with a potato masher to get fine crumbs. Heat the butter in a saucepan or microwave until half-melted. Work the butter into the crumbs with your fingertips until the crumbs look like wet sand. Using your fingertips, press the crust into a 9-inch pie plate or disposable aluminum pie pan to make an even layer over the bottom and sides of the pan. Bake until the crust is a shade darker, about 12 minutes, and let cool completely.
- Make the pudding according to the package directions. Let stand about 5 to 10 minutes stirring occasionally to keep a skin from forming on the top of the pudding.
- Use a spoon or rubber spatula to scrape the pudding into the graham cracker shell and smooth it into an even layer. Put the tart in the refrigerator until the pudding is chilled and set, at least 1 hour.
- Meanwhile, cut the stems off the strawberries and wash with the other berries in a colander under cold water. Drain then spread out on paper towel to dry. You can either arrange the berries nicely over the pudding or just sort of gently tumble them onto it. Cover the tart lightly with plastic wrap and refrigerate. You can make the tart up to 4 hours in advance. Serve cold.
BLACKBERRY PUDDING TARTS
Make and share this Blackberry Pudding Tarts recipe from Food.com.
Provided by Dreamgoddess
Categories Tarts
Time 45m
Yield 8 tarts
Number Of Ingredients 10
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.
Nutrition Facts : Calories 611.2, Fat 31.1, SaturatedFat 13.9, Cholesterol 56, Sodium 252.4, Carbohydrate 80.4, Fiber 8.4, Sugar 51.1, Protein 6
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5/5 (4)Published Jul 22, 2021Category Recipe Roundup
- Homemade Blackberry Pie. As blackberries cook, they release juices, making this pie a stunning shade of deep purple. From some angles, it’s dark and intense, but then you’ll see pops of bright color you can only get from fresh fruit.
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- Blackberry White Chocolate S’mores. Have you had your fill of regular s’mores yet? I know I always go overboard when the weather is nice. But with all the BBQs and gatherings, it’s nice to have a little variety, and this recipe gives you just that!
- Vegan Blackberry Cheesecake. This recipe is vegan, gluten-free, and totally Insta worthy. Just look at those colors! The truth is (if you don’t use gelatin) vegan cheesecake can take a little extra time.
- Blackberry Jam Recipe. Store-bought jams are usually loaded with sugars. So, since it’s the season for berries, why not start making your own at home?
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