Blackberry Jam Tart Recipes

BAKING BLACKBERRY TARTS

Steps:

• pre-heat oven to 375 degrees
• Butter the bottom and edges of the pie molds.
• Take the dough out of the refrigerator and divide into 6 segments (or however many pie tins you have) and form them into a disk.
• Flatten the disk of dough and spread into the tart pan making your edges even by pressing and shaping.
• Spoon a shallow layer of preserve into the tiny pans and spread around the bottom.
• Sprinkle with sugar and put them on a baking tray.
• Once all tart pans are completed bake them in the oven at 375 degrees for about 20 minutes or until the crust turns a nice light golden color.
• Let them cool before you serve about 20 minutes or serve slightly warm with ice cream.

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 JAM CROSTATA

Steps:

• Make the jam: In a medium saucepan, stir together blackberries, blueberries, sugar and lemon verbena, if using. Cook over medium heat, stirring occasionally at first, then more frequently as the mixture starts to bubble and reduce.
• When mixture has reduced and looks syrupy (about 30 minutes total), stir in lemon juice and zest. Taste and add sugar if necessary. (This depends on how sweet your berries were to begin with.) Cook for 3 minutes longer, stirring frequently to prevent burning. When the jam is thickened and shiny but still slightly runnier than you expect jam to be, take it off the heat; it will continue to thicken as it cools.
• Scrape jam into a bowl or heatproof container, stir in vanilla and let cool to room temperature. Taste and stir in a little more lemon juice if the jam seems very sweet. At this point, the cooled jam can be chilled for up to 1 week.
• Make the dough: In a medium bowl, whisk together all-purpose and whole-wheat flours, and set aside. In a second bowl and using an electric mixer, beat butter and sugar until pale and fluffy, about 3 minutes. Beat in egg yolks, lemon zest, vanilla, salt and almond extract until combined, then beat in flour mixture.
• Scoop 1/2 cup of the dough into a bowl or container, cover and chill. Transfer remaining dough to a 9- or 10-inch tart pan and use floured fingers to press evenly into bottom and sides. Chill crust in the refrigerator for at least 20 minutes.
• When ready to bake, heat oven to 350 degrees. Spread jam evenly into crust, then using your fingers, crumble reserved 1/2 cup dough over jam. Sprinkle with almonds and Demerara sugar.
• Bake until golden, 38 to 48 minutes. Let cool completely to room temperature before serving.

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.

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 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).

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.