BLACKBERRY LINZER TARTS
Steps:
- Place the sugar and pistachios in a food processor. Process until the pistachios are finely chopped.
- Add the egg yolks, butter and cinnamon and process until smooth. Add a fifth of the flour and process with short pulses until mixed. Transfer to a mixing bowl and add the remaining flour, stirring with a wooden spoon until the flour is combined.
- Gather up the dough into a compact ball. Place on a piece of plastic wrap and flatten into a disk shape. Wrap in the plastic wrap and chill for 1 hour.
- Heat the oven to 375 degrees. Line a baking sheet with parchment paper.
- Roll out the dough on a lightly floured surface until it is 1/4-inch thick. (This dough is very fragile. It may be easier to place the dough directly on the cookie sheet and, with a sheet of plastic wrap between the dough and the rolling pin, roll it out.) Cut the dough into 5-inch circles, gather up the dough and reroll it for the remaining circles. Transfer the circles to the baking sheet. Bake for 12 minutes or until browned. Allow to cool before removing from the baking sheet.
- Place the figs in a food processor and process until chopped. With the processor running, add the water and process until smooth. Spread the fig puree over the baked circles.
- Arrange the blackberries, standing up, over the fig puree. Sprinkle with powdered sugar and transfer to dessert plates.
Nutrition Facts : @context http, Calories 624, UnsaturatedFat 14 grams, Carbohydrate 70 grams, Fat 37 grams, Fiber 19 grams, Protein 10 grams, SaturatedFat 21 grams, Sodium 13 milligrams, Sugar 36 grams, TransFat 1 gram
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Bhutto Bhutto
[email protected]These tarts are the worst thing I've ever eaten. I threw them all away.
Heather Lawson
[email protected]I would not recommend this recipe to anyone. It's a waste of time and ingredients.
Mahar Qaiser
[email protected]These tarts were a complete disaster. I followed the recipe exactly and they turned out terrible.
Ryanpol Karanja
[email protected]The recipe was missing some important instructions. I had to guess at how to do a few things.
kouyep wanko
[email protected]I had trouble getting the tarts out of the pan without breaking them.
Samir Ansari
[email protected]I found the crust to be a bit dry. I think I would add a little more butter next time.
Niruzadi Shehzadi
[email protected]These tarts are a bit too sweet for my taste, but I still enjoyed them.
Balqiaz Gull
[email protected]I've made these tarts several times and they're always a hit. They're my go-to dessert for parties.
Jasmin Gonzalez
[email protected]These tarts are so beautiful and delicious. I'm so glad I found this recipe.
Lutfiya Gafurova
[email protected]I'm not much of a baker, but these tarts turned out great. I'm definitely going to make them again.
Mohamad Abdo
[email protected]I made these tarts for a bake sale and they sold out in minutes. Everyone loved them!
Sahan Nimsara
[email protected]These tarts are a bit time-consuming to make, but they're definitely worth the effort. They're perfect for a special occasion.
Tyler Ford
[email protected]I'm not a huge fan of blackberries, but I loved these tarts. The crust was so good that it made up for the tartness of the berries.
Usama Azhar
[email protected]I used fresh blackberries from my garden and they were so flavorful. The tarts were even better than I expected.
Edith Beaulieu
[email protected]The recipe was very clear and easy to follow. I didn't have any trouble making the tarts.
Kajal Kumari Sah
[email protected]I love how easy these tarts are to make. I was able to whip up a batch in no time.
Mukudzei Lebese
[email protected]These blackberry linzer tarts were a hit with my family and friends! The combination of sweet and tart was perfect, and the crust was flaky and delicious.