Best Blackberry Tart Recipes

BLUEBERRY-BLACKBERRY RUSTIC TART

Steps:

• In a large bowl, mix flour, sugar and cornmeal; cut in butter until crumbly. Gradually add buttermilk, tossing with a fork until dough holds together when pressed. Shape into a disk; cover and refrigerate 30 minutes or overnight., Preheat oven to 375°. On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment-lined baking sheet., In a large bowl, combine berries, sugar, flour and lemon juice; spoon over crust to within 2 in. of edge. Fold crust edge over filling, leaving center uncovered. Brush folded crust with beaten egg; sprinkle with turbinado sugar., Bake 55-60 minutes or until crust is golden brown and filling is bubbly. Using parchment, slide tart onto a wire rack to cool. If desired, serve with whipped cream.

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.

CHOCOLATE AND BLACKBERRY TART CREME BRULEE

Steps:

• 1. Line crust with foil or wax paper and fill with beans or rice to keep crust from puffing up. Bake crust 8-10 mins in 400 degree oven.Remove foil and beans and continue baking for about 12 mins till golden brown.Cool In a large bowl, whisk together egg yolks,sugar, cream, sour cream and vanilla.Transfer to the top of a double boiler or a heat proof bowl set over a pan of simmering water. Cook stirring constantly till custard thickens, about 30 mins. When custard is thick enough to coat the back of a wooden spoon, remove from heat and strain into a large clean bowl.The custard will thicken as it cools.Keep custard chilled until ready to use. Melt chocolate and spread over the baked crust.Cover with berries.Top with cooled custard, smoothing with back of a spoon. When ready to serve sift sugar over entire top. With a little propane torch....Yes!! I have one and love it.....melt the sugar . It can be done under a broiler too although I have never done my Brulee this way. Chill a few minutes before serving.
• 2. Serve with fresh blackberries on the side.

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.

APRICOT-BLACKBERRY PUFF PASTRY TART

Steps:

• Preheat oven to 425 degrees. Roll out pastry to a 13-by-15-inch rectangle on a lightly floured surface; trim edges with a knife. Transfer to a baking sheet; freeze for at least 30 minutes or overnight.
• Combine walnuts, brown sugar, cornstarch, and 1/4 teaspoon salt. Brush pastry with egg wash, avoiding edges so that egg doesn't drip over sides. Score a line around edge of pastry using a knife to create a 3/4-inch border (do not cut all the way through). Cover center with walnut mixture. Arrange apricots and blackberries on top. Sprinkle with granulated sugar.
• Bake for 10 minutes. Reduce oven temperature to 400 degrees. Bake until pastry is golden brown and fruit is soft, about 30 minutes more. Let cool.

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 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.

OLD BACHELOR'S JAM AND BLACKBERRY TART

Steps:

• Preheat oven to 375 degrees. Roll out pate brisee to an 11-inch round (about 1/4 inch thick) on a floured surface. Press dough into bottom and up sides of a 10-inch springform pan. Trim edges to come 1 inch up sides of pan using a sharp paring knife. Refrigerate for 30 minutes.
• Prick tart shell all over with a fork. Bake until golden brown, about 25 minutes. Immediately spread jam into tart shell. Top with blackberries, and sprinkle with almonds. Bake for 10 minutes. Serve warm.

BLACKBERRY JAM TART

Steps:

• Preheat oven to 375°F. On a lightly floured surface, roll out dough to a 12-inch round, 1/4 inch thick. Press dough into bottom and up sides of a 10-inch springform pan. Trim edges to come 1 inch up sides of pan. Refrigerate or freeze until firm, about 30 minutes.
• Pierce bottom of shell all over with a fork. Bake until golden brown, about 25 minutes. Immediately spread jam in tart shell. Top with blackberries; sprinkle with almonds. Bake 10 minutes more. Transfer to a wire rack to cool slightly. Serve warm.
• Old Bachelor's Jam
• Bring blackberries, 1 3/4 cups sugar, and juice of 1 lemon to a simmer in a large pot. Cook until sugar dissolves and berries are soft, 4 to 5 minutes. Press a parchment round directly on surface of jam, and refrigerate overnight. Repeat with raspberries and remaining 1 3/4 cups sugar and juice of 1 lemon in another large pot.
• Remove parchment rounds; bring each pot to a boil. Cook over medium-high heat until berries are slightly broken down and mixture is consistency of very loose jelly, about 12 minutes for blackberries and about 17 minutes for raspberries.
• Divide blackberry jam among 4 half-pint glass jars, filling each halfway; top each with 1 tablespoon kirsch. Divide raspberry jam among jars; top each with 1 tablespoon kirsch.

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-MANGO TART

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a pie pan with cooking spray. Place pie crust in pan, trimming edges to fit.
• Fill a saucepan halfway with water and bring to a simmer. Combine sugar and eggs in a heatproof bowl and set on top of the simmering water. Add mango puree, melted butter, and lemon juice. Cook, stirring frequently, until filling is dissolved and thickened, about 15 minutes.
• Remove filling from heat and pour into prepared pie crust. Let sit 5 minutes. Arrange blackberries evenly on top of mango mixture.
• Bake in the preheated oven until semi-firm and starting to brown on top, 15 to 20 minutes. Chill completely before serving.

APRICOT BLACKBERRY TART

Steps:

• Prepare cookie-crust dough. Heat oven to 350 degrees. Bake shell until golden, about 30 minutes. Remove from oven to cool.
• When tart shell is completely cool, fill with pastry cream, using a small offset spatula to smooth top. Arrange apricot wedges in a ring around outer edge of tart. Fill center with blackberries.
• Place apricot jam and 1 tablespoon water in a small saucepan over medium heat until warm and thin. Pass through a fine-mesh sieve. Using a pastry brush, coat apricots and blackberries with jam. Refrigerate until ready to serve.

BLACKBERRY-BASIL TART

Steps:

• Stir together sour cream and 3/4 cup sugar. Scrape in vanilla bean seeds; stir to combine. Discard pod. Refrigerate filling, covered, until firm, about 3 hours or up to 2 days, before using.
• Preheat oven to 375 degrees. Press dough into a 13 3/4-by-4 1/4-by-1-inch oblong tart pan with a removable bottom. Trim edges of dough flush with pan. Refrigerate until firm, about 30 minutes. Bake until golden and crisp, about 18 minutes. Let cool completely on a wire rack.
• Stir together blackberries, remaining 3 tablespoons sugar, 1 tablespoon water, basil, and cinnamon in a small saucepan over medium heat. Cook, stirring gently, until berries have softened and released their juices and mixture is warmed through, about 2 minutes.
• Spoon sour cream filling into tart shell. Top with the berry mixture. Garnish with basil sprigs.

BLACKBERRY RHUBARB FOOL TART

Steps:

• For the tart crust: In a large bowl combine the flour and salt. Cut the chilled butter into 1-inh pieces. Using a pastry cutter or a fork, cut the butter into the flour. Cut together until the mixture resembles coarse crumbs. Add the ice water 1 tablespoon at a time, and mix very gently, just until the mixture can be formed into a ball. Do not overwork the dough. Press the ball into a flat disk. Wrap in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 350 degrees. Roll the dough out to 1/8 inch thick and place into a tart pan. Trim the edges. Cover the crust loosely with parchment paper and weight with pie weights or dried beans. Blind bake the pie crust for 15 to 20 minutes, or until golden brown. Let cool completely.
• For the Fool: In a saucepan, combine the rhubarb, sugar and lemon juice. Cook over medium heat until the rhubarb is very soft, about 15 minutes. Remove the mixture from the heat. Puree the mixture in a food processor. Refrigerate until cold. Fold the puree into the whipped cream. Refrigerate for several hours. 1 hour before serving, spoon the fool into the prepared tart crust. Place the blackberries on top of the tart.

PEACH AND BLACKBERRY TART WITH OATMEAL-COOKIE CRUST

Steps:

• For crust:
• Preheat oven to 375°F. Spray 10-inch-diameter fluted tart pan with removable bottom with nonstick spray. Mix cookie crumbs and melted butter in medium bowl until moist clumps form. Press dough evenly over bottom and up sides of prepared pan. Bake until dry, about 10 minutes. Cool crust completely. (Can be made 1 day ahead. Cover tightly with foil. Let stand at room temperature.)
• For filling:
• Whisk nectar, sugar, and cornstarch in heavy medium saucepan until smooth. Add half of peaches and lemon juice. Using potato masher, mash to coarse puree. Simmer over medium heat until mixture is thick, stirring constantly, about 5 minutes. Cool completely. Fold in remaining peaches. Spread filling evenly in crust. Arrange blackberries around top edge of tart. Refrigerate until cold, at least 4 hours and up to 6 hours. Bring to room temperature before serving.

BLACKBERRY CURD TART

Steps:

• Pre-heat oven to 350.
• Combine flour, powdered sugar, almonds and 1/8 tsp salt in food processor or blender. Pulse to combine.
• Cut 7 tbsp butter into small pieces. Add to flour mixture and pulse just until mixture resembles coarse meal.
• Press in the bottom and up sides of 9 inch round removable bottom tart pan coated with baking spray (such as Baker's Joy).
• Bake at 350 for 30 minutes.
• While baking, combine berries, 3/4 cup0 sugar and juice in a sauce pan over medium high heat and bring to a boil. Reduce heat and simmer 6 minutes. Place mixture in a blender and let stand 5 minutes. Blend until smooth. Strain mixture through a cheesecloth-lined sieve into a medium bowlpressing on solids. Discard solids.
• Wipe pan clean and return to pan.
• Combine cornstarch and egg yolks stirring until smooth. Stir egg yolk mixture into berry mixture and bring to boil over medium low heat.
• Cook for 1 minute, stirring constantly.
• Remove from heat and stir in 1/8 tsp alt and remaining 1 tbsp butter.
• Scrape mixture into a bowl. Cover surface directly with plastic wrap. Chill.
• Combine 1/8 tsp salt, cream of tartar and egg whites in large bowl. Beat with mixer on high speed until soft peaks form.
• Combine remaining 1 cu0 sugar and 1/3 cup water in a sauce pan and bring to a boil.
• Cook without stirring until a candy thermometer regiusters 250 degrees.
• Gradually pour hot sugar syrup mixture in a thin stream over egg whites beating a medium speed until stiff peaks form.
• Pre heat broiler.
• Spoon curd over crust.
• Top with meringue.
• Broil 2 minutes or until golden brown.

BLACKBERRY-FIG TART WITH ORANGE- CARAMEL SAUCE

Steps:

• To make the sauce, remove the orange zest with a vegetable peeler, avoiding the white pith. Place in a heavy medium saucepan with the water and bring to a boil. Simmer for 5 minutes. Transfer the peel and 1/4 cup of the liquid (discard the rest) to a blender and blend until minced. Return it to the saucepan and stir in the sugar.
• Cook over low heat until the sugar dissolves, swirling the pan occasionally. Increase heat and boil until the mixture turns a deep brown. Standing back to avoid splatter, pour in the orange and lemon juices. Bring to a simmer and stir until sugar crystals dissolve and the sauce is smooth. Mix the cornstarch with the liqueur, add to the sauce and cook for 1 minute. Cool. Strain through a fine sieve. Cover and refrigerate until well chilled, about 4 to 6 hours.
• To make the cookies, pulse the sugar, pistachios, cinnamon and flour in a food processor until the nuts are finely ground. Add the butter and process until mixture resembles coarse meal. Add the egg and process just until crumbly and moistened. (If too dry, add water 1 tablespoon at a time.) Turn out onto a large sheet of plastic wrap, press the dough together and form into a rectangle. Wrap and refrigerate at least 1 hour.
• Line 2 baking sheets with parchment paper. Roll the dough out between 2 sheets of plastic wrap into a 12-by-16-inch rectangle, about 1/4-inch thick. Cut out 6 5-inch circles using a floured cutter. Use a spatula to transfer the rounds to 1 of the baking sheets. Refrigerate at least 1 hour.
• Preheat the oven to 350 degrees. Transfer half of the cookies to the second prepared baking sheet, spacing evenly. Bake until golden brown, switching positions of the baking sheets halfway through, about 15 to 20 minutes. Cool. Loosen with a spatula and transfer to racks in a single layer.
• To make the topping, pulse the dried figs in a food processor until minced. With the machine running, add the water 1 tablespoon at a time, until the puree is a smooth, spreadable paste.
• To serve, carefully spread each cookie with fig puree and place 1 on each of 6 plates. Garnish with blackberries, figs and sifted sugar. Ladle sauce around the cookies and serve immediately.

ALMOND BLACKBERRY TART

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Spray a 9-inch springform tart pan or individual tartlet pans with cooking spray.
• In a large bowl, combine the almond meal with the flour and salt. Stir in the butter then stir in the honey or agave syrup, eggs, vanilla extract and almond extract.
• Pour the batter in the prepared pan and scatter the blackberries on top, pressing them lightly in the batter. Bake until lightly browned, 20 to 25 minutes.

SPICED APPLE AND BLACKBERRY TART

Steps:

• Pre-heat the oven to 190oC. In a large bowl, mix together the plain flour and salt. Then add the butter and rub the ingredients together using your fingers until the mixture resembles breadcrumbs. Next, gradually add the water, mixing with a knife at all times, until the dough can easily stick together. Wrap in cling-film and leave to cool in the fridge for 10-15 minutes - or whenever you have finished preparing the fruit and syrup.
• Wash the blackberries in a colander before transferring into a bowl. Peel the apples and chop into 1/2 inch cubes (an even size is necessary if the apples are going to cook evenly). Heat a saucepan over medium heat with the salt and water. Mix so that the sugar has fully dissolved. Leave to heat for a few minutes before adding the star anise, cloves, ginger and the orange juice(of both sorts). Turn the heat down and let the syrup simmer until it is needed.
• Remove the pastry from the fridge and place onto a floured work-surface. Add flour to the rolling pin and roll out until the pastry is roughly 1/2 cm thick and will fit over an 8" flan tray. Grease the tray and lift the pastry onto it. Push down into the edges and gently poke holes into the base using a fork - make sure you do this all the way to the edges. Place into the oven and bake blind for 10-15 minutes or just when the pastry is starting to turn golden brown.
• Remove the pastry from the oven leave to one side while you add the apples and blackberries to the syrup. Turn off the heat on the hob and evenly poor the fruit and syrup into the pastry. Place back in the oven and cook for 15-20 minutes and when the fruit has turned dark red and the pastry is evenly golden brown.
• Sprinkle with orange zest and cut pieces as big or small as you desire. Enjoy!

BLACKBERRY CHOCOLATE TART

Steps:

• 1. First, make the pie dough. Sift the flour, unsweetened cocoa, confectioners' sugar, and salt into a mixing bowl and make a well in the center. Put the butter and egg yolk in the well and gradually mix in the dry ingredients, using a pie dough blender or two forks. Knead lightly and form into a ball. Cover with plastic wrap and chill in the refrigerator for 1 hour.
• 2. When chilled, unwrap the dough. Preheat the oven to 350°F. Roll out the dough on a lightly floured workcounter. Use it to line a 12x4-inch rectangular tart pan and prick the pastry shell with a fork. Line the shell with parchment paper and fill with dried beans. Bake for 15 minutes. Remove from the oven, remove the beans and parchment paper and set aside to cool.
• 3. To Make the Filling, put the cream and jelly into a pan and bring to a boil over low heat. Remove the pan from the heat and stir in the chocolate until melted and smooth. Stir in the butter until melted and smooth. Pour the mixture into the pastry shell and set aside to cool.
• 4. Put 1 1/3 cups of the blackberries, the lemon juice, and the superfine sugar into a food processor and process until smooth. Strain through a fine mesh strainer. Transfer to a bowl and stir in the cassis. Set aside.
• 5. Remove the tart from the pan and place on a serving plate. Arrange the remaining blackberries on top and brush with a little blackberry and liqueur sauce. Serve the tart with the sauce on the side. *Cassis is a black currant liqueur