Best Angies Lemon Blackberry Tart Recipes

LEMON BLACKBERRY TART

Steps:

• Preheat the oven to 410 (F).
• In a Pyrex type oven-safe bowl, combine 6 tablespoons unsalted butter, 1 tablespoon vegetable oil, 3 tablespoons water, 1 tablespoon sugar, and a pinch of salt.
• This is going to sound weird, but place the bowl in the preheated oven for 15 minutes, until the mixture is boiling and the butter starts browning.
• After 15 minutes, remove from the oven, and add 1 cup of flour quickly spooning in flour in 1 tablespoon sized chunks. Use a heatproof rubber spatula to stir in the flour until it pulls off the sides of the bowl. The mixture is gonna bubble and smoke, but trust the recipe! This will result in the most delicate crust you will ever eat.
• Once the dough is cool enough to touch, transfer the ball of dough into a 9-inch tart pan. Use the back of your hand to flatten out the dough onto the bottom of the pan, and your finger tips to mold the dough up into the corners and sides of the pan. It's gonna feel really greasy and kinda unpleasant, but go with it.
• Use a fork to poke several holes into the crust.
• Bake at 410 (F) for 15 minutes, or until the crust is light brown and starts to appear flakey. This crust is very forgiving -- it should have hardly any cracks.
• At 15 minutes, remove carefully from oven and let rest on a cooling rack. It is ready for filling.
• Pour water to a depth of about 2 inches into deep saucepan, place over medium heat, and bring to a simmer.
• Combine 1/2 cup plus 2 tablespoons lemon juice, 3 large eggs plus 1 egg yolk, 3/4 cup sugar, and a pinch of salt in a stainless steel bowl that will rest securely in the rim of a saucepan over and not touching the water. Whisk until the mixture becomes very thick and registers 180 (F) on a thermometer this will take 10 to 12 minutes. If you don't have a thermometer, don't worry -- the mixture should thicken to the point that your whisk leaves a trail through the curd. Just be sure to never let the egg yolks and sugar sit together for more than a moment without stirring; the sugar will cook the yolks and turn them granular. Don't let that happen.
• Remove the bowl from over the water and let cool to 140 (F), stirring from time to time to release the heat.
• While the mixture is cooling, cut 1 cup cold unsalted butter into 1-tablespoon sized pieces. When the cream is cooled, turn on your immersion blender (or transfer into your countertop blender) and add the butter 1 tablespoon at a time, blending well after each addition and making sure it is fully incorporated into the mixture before adding the next piece. This will take longer than you think it will, and the cream will start to turn into a pale yellow with a thick, opaque texture.
• Once all the butters have been fully incorporated, the cream is ready. Use a rubber spatula to carefully pour the mixture into the prepped shell, smoothing out the cream with the spatula so that it spreads around the tart pan evenly.
• Add blackberries immediately and transfer to the refrigerator to chill for 2-3 hours before serving. The lemon cream should be chilled to the point that it will be stable and retain its shape even when sliced. Serve with a sprinkling of powdered sugar.

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 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.

SALLY'S FRESH BLACKBERRY TART

Steps:

• For Crust: In large mixing bowl, mix the flour, ground almonds, brown sugar and salt together. Rub the butter pieces into the flour mixture. Add the ice water and gently knead until dough comes together. Wrap in plastic and form in flat disc about 1-inch thick. Refrigerate dough for 1 hour.
• Preheat oven to 400 degrees F.
• Sprinkle flour on the countertop and roll out the dough to an even thickness, round shape. Place dough round in a 10-inch tart pan with removable bottom. Fold any edges inside, forming a thicker crust. Leave the dough a bit longer than the edges of the tart pan to allow for shrinking during cooking. Line the inside of the crust with parchment paper or foil. Pour in the beans, filling to the edges. Bake about 20 minutes, or until bottom begins to look cooked. Let cool. Remove the beans and foil.
• For Tart: Toss the berries with the flour, salt, sugar, butter, and lemon juice and lemon zest. Stir in the brown sugar. Place the fruit in a saute pan over medium heat and cook just until a sauce is formed. Place the fruit in the baked crust and bake for about 40 minutes, or until the fruit bubbles and juice thickens.
• Remove from oven and cool for 2 hours before slicing.

ANGIE'S LEMON BLACKBERRY TART RECIPE - (4.5/5)

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.

LIME TART WITH BLACKBERRIES AND BLUEBERRIES

Steps:

• For lime curd:
• Set fine metal strainer over medium bowl and set aside. Whisk eggs, egg yolks, and sugar in another medium metal bowl to blend. Whisk in lime juice. Set bowl over large saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk constantly until curd thickens and instant-read thermometer inserted into curd registers 178°F to 180°F, about 6 minutes. Immediately pour curd through prepared strainer set over bowl. Add butter to warm strained curd; let stand 1 minute, then whisk until blended and smooth. Press plastic wrap directly onto surface of curd, covering completely. Refrigerate until cold, about 4 hours. DO AHEAD: Lime curd can be made up to 2 days ahead. Keep chilled.
• For crust:
• Using electric mixer, beat butter and sugar in medium bowl until well blended, 1 to 2 minutes. Add egg yolk; beat to blend. Add flour and salt and mix on low speed until mixture resembles large peas. Using hands, knead in bowl just until dough comes together.
• Transfer dough to 9-inch-diameter tart pan with removable bottom. Break dough into pieces, then press dough evenly up sides and onto bottom of pan. Cover and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Preheat oven to 350°F. Uncover crust and bake until golden brown, about 35 minutes. Cool completely in pan on rack.
• For topping:
• Remove sides from tart pan and place crust on plate. Spread lime curd evenly in baked crust. Arrange blackberries in 2 concentric circles just inside edge of tart. Mound blueberries in center of tart. Place jam in small microwave-safe bowl. Heat in microwave until jam is melted, about 15 seconds. Whisk to loosen and blend, adding water by teaspoonfuls if thick. Brush jam over berries. DO AHEAD: Tart can be made up to 8 hours ahead. Chill uncovered.

BLACKBERRY-LEMON TART WITH CHAMPAGNE- MINT GRANITE

Steps:

• To make the granite, combine the water, the sugar and the 2 cups of mint in a saucepan and bring to a boil. Lower heat and simmer 5 minutes. Remove from heat and let stand 15 minutes. Strain and let cool completely. Add the lemon juice, Champagne and remaining mint leaves and pour into a shallow, nonreactive dish. Freeze for several hours or overnight, until firm throughout, stirring occasionally.
• To make the tart, pulse the almonds and sugar in a food processor until coarsely ground. Add the flour and salt, and pulse to combine. Add the butter, and pulse until the mixture resembles coarse meal. Whisk together the egg yolk, water and almond extract. Add to the flour mixture and process just until the mixture starts to come together. Press into a bowl, flatten into a disk, wrap in plastic and refrigerate for 30 minutes.
• Place the eggs and 1 cup plus 2 tablespoons of sugar in a medium nonreactive saucepan and whisk until thickened and light in color. Whisk in the lemon zest and juice. Place over low heat and cook, whisking constantly, until thick, about 10 minutes; do not let the mixture come to a boil. Remove from heat and whisk in the butter. Let cool. Refrigerate until cold.
• Preheat the oven to 350 degrees. Roll out the dough and fit into a 10-inch quiche dish. Line with foil and fill with pie weights or dried beans. Bake for 20 minutes. Remove the foil and weights and bake until the crust is lightly browned, about 5 minutes longer. Let cool.
• Whip the cream until it holds firm peaks and fold it into the lemon mixture. Spoon into the tart shell and refrigerate for several hours. About 1 hour before serving, gently toss the blackberries with the 1/4 cup of sugar. Just before serving, drain the blackberries and arrange them over the filling. Sift a little confectioners' sugar over the top. Place a slice of the tart on each of 8 plates. Scrape the granite into balls with a spoon, place a ball on each plate and serve immediately.

BLACKBERRY-LEMON PIE

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.