Blackberry Bakewell Tarts Recipes

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 BAKEWELL SQUARES

Steps:

• To make the base, melt the butter, then sizzle until it turns a nutty brown if you want some extra flavour. Blitz the biscuits into crumbs using a food processor, then add the melted butter and blend to mix. Press the crumbs into a lined 20cm square tin, then chill until set.
• Make the filling by beating the butter and sugar together until light and fluffy. Add the eggs one at a time, tip in the flour and almonds and continue beating, then spoon into a piping bag.
• Heat oven to 180C/160C fan/gas 4. Remove the tin from the fridge, then spread over the jam, leaving a gap around the edge. Pipe the filling mixture on top, making sure you start with the edge around the jam. Press in the blackberries, sprinkle over the caster sugar and bake for 45-50 mins. The frangipane should be cooked all the way through with a sugary crust on the top. Remove from the oven and leave to cool. Can be made the day before and kept, wrapped, at room temperature. Bring to the picnic in the tin, then cut into squares and serve with a large spoonful of clotted cream.

BLACKBERRY BAKEWELL TARTS

Steps:

• For the crust: makes 24 biscuits.
• whisk together 1/2 cup oats, flour, salt, baking powder, and sugar.
• with a pastry cutter and your hands mix in the cubed butter until it resembles bread crumbs and has no big lumps of butter left.
• mix 1/2 tsp anise extract with 1/4 cup of the cold milk and add it to the mixture; then keep adding milk in tablespoons only until it forms a dough.
• divide the dough into two flat disks and refrigerate until firm.
• preheat the oven to 400 degrees F.
• roll out one half of the dough until it is the thickness of a button.
• with a 3-inch cookie cutter cut circles out and pierce each circle with a fork 2 or 3 times.
• bake on an ungreased cookie sheet for 8-10 minutes until golden brown.
• repeat with the other half of the dough.
• grind the cooled biscuits until they resemble bread crumbs.
• add 3/4 cup oats to the ground biscuits.
• add 1/2 tsp anise extract to 6 tbsp melted butter and mix it into the oats and ground biscuits.
• add 4 tbsp of milk 1 tbsp at a time into the mixture and mix until you have a crumbly mixture that sticks together but is not too mushy.
• preheat the oven to 400 degrees F.
• fill each muffin cavity with the crumble mixture on the bottom and up the sides and pierce each cavity with a fork twice (note: you should have left-over crumble mixture after filling the tart cavities which you will use for the crumble topping later).
• bake for 5-6 minutes until lightly browned; then cool them in their tins.
• For the Jam:.
• bring 12 oz blackberries, 4 tbsp sugar, lemon juice, and vanilla extract together in a pan and boil steadily on medium heat.
• as the blackberries begin to cook down, mash them with a potato masher until you have no more big lumps of blackberry.
• when the jam reduces, thickens, and coats the back of a spoon take the pan off the heat to cool (note: the jam will thicken more as it cools).
• For the frangipane (almond cream):.
• cream the softened butter and powdered sugar until pale and fluffy.
• add 4 eggs 1 at a time and blend thoroughly.
• add 1/2 tsp almond extract.
• add 1/2 cup all-purpose flour and 1/2 cup almond flour and blend thoroughly.
• Tart assembly:.
• fill each cooled tart crust with 1/2 tbsp jam; then fill with 2 tbsp frangipane.
• top each tart with about 1 and 1/2 tbsp left-over oat and biscuit crumble mixture.
• bake for 12-15 minutes until they are golden brown and the frangipane has puffed up and is cooked through.
• let the tarts cool in their tins for about 10 minutes before taking them out (note: use a spoon to take them out).

BAKEWELL TART

Steps:

• Make the puff pastry:
• In a large bowl, sift together the flour and salt. Using a knife, stir in about 1 cup of water. Continue stirring until the dough just starts to come together but is still stringy and clumped together. Stir in more water as needed (you will probably use about 1 3/4 cups total), until the dough is smooth and gathers itself into a ball-like shape.
• Turn the dough out onto a lightly floured surface, and using a rolling pin, roll it into a long, 1/2-inch-thick rectangle. Arrange all of the butter in the center of the dough, 2 sticks on top of 2 sticks, so that the butter divides the rectangle of dough in half. Fold one long end of the dough over the butter, and then fold the other long end on top, like folding a business letter. Wrap the dough in plastic wrap and refrigerate for 10 minutes. Return the dough to the lightly floured surface and roll into a long, 1/2-inch-thick rectangle. Fold one long end of the dough toward the center, then fold the other long end on top. Wrap the dough in plastic wrap and refrigerate for 10 minutes. Repeat this step 1 more time so that the dough has been rolled, folded, and refrigerated a total of 3 times. DO AHEAD: The puff pastry can be prepared in advance and refrigerated, wrapped in a double layer of plastic wrap, up to 3 days. It can also be frozen for up to 3 months.
• Position a rack in the middle of the oven and preheat to 325°F. Butter an 8-inch deep-dish pie plate.
• On a lightly floured surface, roll the puff pastry into a 1/4-inch-thick circle about 12 inches in diameter. Fit the dough into the prepared pie plate, remove any excess dough, and reserve the excess for another use. If desired, use a fork to crimp the edge of the tart. Using a fork, prick the bottom and sides of the tart shell all over, then chill 15 minutes.
• Line the tart shell with parchment paper and fill with pie weights or dried beans, then bake until the pastry is set and pale golden along the edge, about 15 minutes. Remove the weights or beans and the parchment paper, then gently brush the bottom and sides of the tart shell with the egg white and cook for an additional 5 minutes. Remove the tart from the oven and spread the jam evenly across the bottom. Set aside to cool.
• Make the filling:
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat until light and fluffy and pale in color, about 2 minutes. Add the eggs, 1 at a time, beating well after each addition and scraping down the bowl as necessary, about 2 minutes total. Using a spatula, gently fold in the flour. Pour the batter onto the jam in the cooled tart shell and smooth the top. Bake until the tart is golden and set, 40 to 45 minutes. Transfer tart to rack to cool and serve warm or at room temperature.

MINI BLACKBERRY BAKEWELLS

Steps:

• Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface and stamp out 12 circles with an 8-9cm cutter. Use to line the holes of a bun tin. Chill while you make the filling.
• To make the filling, beat together the butter, caster sugar, egg, ground almonds and flour. Divide the filling between the tarts, pushing in the blackberries as you go. Scatter over the flaked almonds and bake for 15-20 mins until lightly golden.
• Remove from the tins and serve warm or cool, with a dollop of clotted cream if you're feeling indulgent.

BERRY BAKEWELL CAKE!

Steps:

• Preheat the oven to 180C/160C Fan/350F and grease and line a 8″/20cm cake tin!
• Add your butter, sugar, flour, ground almonds, eggs, milk and vanilla to a mixer, and beat until smooth!
• Spread half of the mixture on the bottom of the tin - spread the berries on top of the first half of the mixture, then spread the rest of the cake mixture on top
• Sprinkle the cake with the flaked almonds and bake in the oven for 50 minutes or until a skewer comes out clean
• Leave to cool on a wire rack and sprinkle with the icing sugar - serve!

THE FASTEST BLACKBERRY AND APPLE TART

Steps:

• Begin by sifting the flour into a bowl, then rub in the butter until it's crumbly. After that mix in the sugar, make a well in the centre and break the egg into it. Using a small palette knife mix the egg into the rest, then finish off with your hands and bring it together to soft dough. Now transfer the dough to the tin and spread it out with the palm of your hand so that it covers the base and comes halfway up the sides of the tin. Next quarter and core the apples (but leave the skins on) then cut each quarter into three slices, arranging the slices on the pastry as you go and sprinkling them with a dusting of sugar. After that spread the blackberries over the top of the apples and sprinkle with 1 tablespoon sugar. Then straight into the oven with it, and bake the tart for 45 minutes, sprinkling with the remaining 1 tablespoon of sugar when it comes out of the oven. I like it served with icy cold crème fraiche, but Michael prefers custard. You can watch how to make Proper Custard in our Cookery School Video on this page.