Blueberry and Blackberry Tart

 

Blackberry and Blueberry Tart

Last weekend, we celebrated my mother’s 55th birthday. She absolutely refused to have a party but was okay with coming over for lunch. Now, I’m HUGE on birthdays…HUGE, and I can’t let a birthday go by without dessert, so I knew I had to make something special for my mother.

Being that she’s a bit of a health nut, I wanted to make something with fruit (and blueberries and blackberries just so happened to be on sale at my local grocery store). This tart was absolutely to-die-for. The picture…okay, I’ll admit, not the best. It kind of looks like a giant pool of blue and black berries but seriously, having tasted it, I’m willing to dive right into it. The tart was devoured and my mom loved it…and she’s not an easy customer to please.

The tart itself is not too sweet and is super easy to make…which makes it all the more appealing for me. I definitely recommend this if you’re in search of a quick dessert.

 

Blueberry and Blackberry Tart

Ingredients

Shell:
1 1/4 cups flour
3 tablespoons icing sugar
Pinch of salt
2/3 cup cold butter, cubed

Filling:
2/3 cup sugar
3 tablespoons cornstarch
Pinch of salt
1/3 cup cold water
4 cups blueberries, divided
1 cup blackberries
1/2 teaspoon cinnamon
1/2 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon butter

Directions

Preheat oven to 350 degrees F.
In the bowl of a mixer, combine flour, sugar, and salt with the paddle attachment. Cut in butter until crumbly.
Press dough together with fingers until it holds together. Press dough into 10-inch tart pan with removable bottom.
Prick all over with fork. Bake in bottom third of oven until light golden, about 20 minutes.
Let cool on rack.

For the filling:
In a saucepan, stir together sugar, cornstarch and salt.
Whisk in water, 2 cups blueberries, lemon zest, and cinnamon.
Bring to simmer over medium heat. Reduce heat and simmer gently, stirring often, until glossy and thickened (about 10 minutes).
Remove from heat and stir in lemon juice and butter. Let cool slightly.
Gently stir remaining berries into cooked berry mixture. Spoon into prepared crust and smooth top. Refrigerate for about 30 minutes, or until set.

Source: Adapted from One Cake Two Cake

Blackberry Tart with Honey Mascarpone Filling

 

Blackberry Honey Mascarpone Tart

When it comes to desserts, I set high expectations. I’ll admit it; I’m a  bit of a dessert snob. I like my desserts rich and addictive. A dessert, in my mind, is something that should  leave you licking your spoon wanting to go for a third helping (and getting it when you  think no one is looking).

This tart definitely did not disappoint. The tartness of the blackberries was a wonderful contrast to the sweet honey mascarpone filling. Also, it should be mentioned, this recipe is from one of the ruling queens of desserts on food blogs, Annie of Annies Eats, and if she recommends a recipe, you know that it must be great!

Blackberry Tart with Honey Mascarpone Filling

Ingredients

For the crust:

1 egg yolk
2 tbsp. very cold water
1 tsp. vanilla extract
1 1/4 cups all-purpose flour
1/3 cup sugar
1/4 tsp. salt
8 tbsp. cold unsalted butter, cut into 1/4-inch cubes

For the filling:

2/3 cup mascarpone cheese
1/2 cup sour cream
1/3 cup honey
1/2 tsp. vanilla extract
Pinch ground nutmeg

Topping:

12 oz of fresh blackberries

Directions:

For the crust:  In a small bowl stir together the egg yolk, water and vanilla; set aside.  Combine the flour, sugar and salt in the bowl of a stand mixer with the paddle attachment.  Add the butter and beat on medium-low speed until the mixture resembles coarse cornmeal, with butter pieces no larger than small peas.  Add the egg mixture and beat on low speed just until the dough comes together.  Wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.

Preheat the oven to 425 degrees F.  To roll out the dough, unwrap it and place it on a lightly floured surface.  Roll out with a floured rolling pin, lifting and turning the dough occasionally to prevent it from sticking to the work surface.  Roll it out evenly until it is large enough to line a 9-inch tart pan and is about 1/8-inch thick.  Carefully transfer the dough to the tart pan, pressing it into the sides, and trim to remove the excess.

Cover the dough with foil or parchment paper and fill with baking beads.  Bake for 5 minutes.  Reduce the oven temperature to 350 degrees F.  Remove the foil and baking beads and using a fork, gently poke holes in the bottom and sides of the crust.  Bake until the crust is golden, 15-20 minutes more.  Transfer to a wire rack and let cool completely.

To make the filling, combine the mascarpone, sour cream, and honey in the clean bowl of a stand mixer fitted with the paddle attachment.  Beat until smooth.  Mix in the vanilla extract and nutmeg.

Spread the filling into the cooled tart shell and smooth the top with a spatula.  Top with fresh blackberries.  Transfer to a serving platter.  Store in the refrigerator.

 

Blackberry Honey Mascarpone Tart - side

Source: Annies Eats