Best Angies Lemon Blackberry Tart Recipes

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 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 PUFF PASTRY TARTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.
• Mix the cream cheese, sugar, and cinnamon together in a bowl until thoroughly blended. Set aside.
• Place the puff pastry shells on the prepared cookies sheet. Brush each shell with milk and sprinkle with turbinado sugar.
• Bake in preheated oven until shells expand and turn golden brown, 10 to 15 minutes. Watch closely to make sure shells bake thoroughly, but do not overbake. Remove shells from oven, and use a fork to remove the cap from each shell. Set the caps aside.
• Spoon 2 tablespoons of the cream cheese mixture into each shell. Top with 6 to 8 blackberries. Place a puff pastry cap on top of each shell over the berries.
• Return filled pastry shells to oven, and bake until pastry tops are golden brown and the filling is warm, about 5 minutes more.

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.

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.