Best Blackberry Purée Recipes

BLACKBERRY PURéE

Steps:

• In a strainer placed over a large bowl thaw the blackberries.
• Once the berries are thawed, press to remove all the juices so you are left with only the seeds in the strainer, discard seeds.
• Stir the sugar into the puree, taste, adding more sugar if necessary.
• Refrigerate for several hours or overnight.

LEMON SPONGE CAKE WITH ITALIAN MERINGUE AND BLACKBERRY PUREE

Steps:

• Preheat oven to 350°F.
• Butter individual tart pans.
• Carefully rinse blackberries and pat dry. (Set aside the 12 berries for garnish).
• Puree the half pint of berries in a food processor or blender until smooth, then strain the puree through a fine mesh strainer; discard seeds.
• Stir 1 tbsp sugar into puree, set aside.
• In a large bowl, stir together flour, cake flour and salt and set aside.
• In a medium bowl, beat egg yolks with 2 1/2 tbsp sugar until thick and lemon-coloured.
• Stir in lemon zest and vanilla.
• In another bowl, beat 3 egg whites along with cream of tartar to soft peaks.
• Gradually beat in 3 tbsp sugar until stiff peaks form.
• Quickly fold beaten egg whites into egg yolk mixture.
• Fold in flour mixture until just combined.
• Quickly fold in melted butter.
• Divide mixture evenly among tart pans; gently smooth tops.
• Place tart pans on baking sheet.
• Bake about 15 minutes until cakes are lightly browned and set in centre.
• Cool on wire rack, then remove from pans.
• In small saucepan, combine 1/4 cup water and remaining 3/4 cup sugar.
• Cook over medium heat until syrup reaches 238 F on a candy thermometer.
• Remove from heat.
• Beat remaining three egg whites to form soft peaks, 30 seconds to 1 minute.
• With the mixer running at medium speed, add syrup in a slow stream.
• Continure beating until meringue is cool and stiff peaks form, about 3 to 5 minutes.
• Place cakes on a baking sheet.
• Divide meringue evenly among cakes and spread over the top (or the meringue also can be spooned into a pastry bag with a large round tip and piped over the cakes).
• Place cakes under the broiler until edges are golden brown, 1 to 2 minutes.
• To serve the cakes, garnish each with a couple of blackberries and drizzle a little blackberry puree around each cake.
• Serve immediately.

CARAMELIZED ORANGE TART WITH BLACKBERRY PURéE

Steps:

• For crust:
• Mix flour, powdered sugar and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Mix in beaten egg. Mix in enough ice water by teaspoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate at least 30 minutes. (Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.)
• Roll out dough on floured surface to 14-inch round. Roll up dough on rolling pin; transfer to 11-inch-diameter tart pan with removable bottom. Trim dough to 1-inch overhang. Fold in overhang to form double-thick sides extending 1/4 inch above sides of pan, pressing to adhere. Pierce crust with fork in several places. Freeze crust 30 minutes.
• Preheat oven to 375°F. Bake crust until set and light golden, piercing with fork if crust bubbles, about 18 minutes. Cool completely.
• For filling:
• Blend eggs and next 4 ingredients in processor. Add cream and blend until smooth. Pour into cooled crust. Bake tart until filling is set, about 25 minutes. Cool. (Can be made 1 day ahead. Cover and refrigerate.)
• Preheat broiler. To make foil cover to protect crust edges during broiling, cut out 12-inch round of foil. Cut out center of foil, leaving 2-inch-wide circle. Place foil circle atop tart, covering crust edges. Dust center of tart with powdered sugar. Broil tart until sugar melts and is golden, watching closely and rotating tart for even broiling, about 1 minute.
• Transfer pan to rack. Remove foil circle. Cool tart at least 30 minutes. Remove pan sides. Serve tart slightly warm or at room temperature with Blackberry Purée.

BLACKBERRY PUREE

Steps:

• Place blackberries in the bowl of a food processor; process until pureed. Strain through a fine mesh sieve set over a medium bowl; discard solids. Keep refrigerated in an airtight container until ready to use, up to 2 days.

BLACKBERRY PURéE

Steps:

• Puree berries and sugar in processor. Strain through fine sieve; discard seeds. (Can be made 1 day ahead. Cover; chill.)