Are you craving a delightful dessert that's both easy to make and incredibly delicious? Look no further! These blackberry tarts are the perfect answer for a quick and satisfying treat. Whether you're a seasoned baker or a kitchen novice, this recipe is designed to be straightforward and enjoyable, resulting in beautiful, homemade tarts that will impress your family and friends. This recipe offers a fantastic combination of sweet and tart flavors, making it a perfect addition to any meal or a delightful standalone dessert. Let's get started!
Ingredients:
For the Pastry:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
For the Blackberry Filling:
- 2 cups fresh blackberries
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
For the Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons milk or lemon juice
Instructions:
Making the Pastry:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled, cubed butter to the flour mixture. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This helps prevent shrinkage during baking.
- Roll and bake: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about ⅛ inch thickness. Use a 4-inch cookie cutter or a knife to cut out circles.
- Transfer to baking sheet: Carefully place the pastry circles into muffin tins or on a baking sheet lined with parchment paper. Prick the bottom of each tart shell with a fork to prevent puffing.
- Blind bake (optional): For extra-crisp tarts, you can blind bake the shells. Line each shell with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes. Remove the weights and parchment and bake for another 5-7 minutes, until lightly golden.
Making the Blackberry Filling:
- Combine ingredients: In a medium saucepan, gently combine the blackberries, sugar, cornstarch, and lemon juice.
- Cook the filling: Cook over medium heat, stirring frequently, until the mixture thickens and the blackberries soften, about 5-7 minutes. Remove from heat and let cool slightly.
Assembling and Baking the Tarts:
- Fill the tarts: Spoon the cooled blackberry filling into the baked tart shells.
- Bake: Bake for 15-20 minutes, or until the filling is bubbly and the crust is golden brown.
- Cool: Let the tarts cool completely on a wire rack before glazing (optional).
Making the Glaze (Optional):
- Combine ingredients: In a small bowl, whisk together the powdered sugar and milk (or lemon juice) until smooth. Add more milk or lemon juice to reach your desired consistency.
- Glaze the tarts: Once the tarts are completely cool, drizzle the glaze over the top.
Tips and Variations:
- For a richer flavor, use brown butter in the pastry.
- Feel free to use other berries, such as raspberries or blueberries, in the filling.
- Add a sprinkle of cinnamon or nutmeg to the filling for extra warmth.
- If you don't have time to make the pastry from scratch, use store-bought pie crust.
- For individual tarts, use mini muffin tins.
Nutritional Information (per tart, approximate):
Calories: 250-300 Fat: 12-15g Saturated Fat: 8-10g Carbohydrates: 30-35g Sugar: 15-20g Protein: 2-3g
Enjoy these easy and delicious blackberry tarts! They are perfect for a quick dessert, afternoon tea, or a special occasion. The combination of the flaky pastry and the sweet and tart blackberry filling creates a truly unforgettable taste experience. They're sure to become a favorite in your household!