Best 6 Sallys Fresh Blackberry Tart Recipes

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Indulge in a culinary delight with Sally's fresh blackberry tart, a symphony of flavors that will tantalize your taste buds. This delectable dessert combines the sweetness of juicy blackberries with a buttery, flaky crust that melts in your mouth. Whether you're a seasoned baker or just starting out, this recipe is perfect for creating a stunning centerpiece for your next gathering or enjoying a sweet treat with loved ones. With simple instructions and a burst of fresh flavor, Sally's fresh blackberry tart is sure to become a favorite in your kitchen.

Here are our top 6 tried and tested recipes!

FRESH BLACKBERRY CRISP



Fresh Blackberry Crisp image

Provided by Food Network Kitchen

Categories     dessert

Time 35m

Number Of Ingredients 6

4 cups fresh blackberries
1/2 cup sugar
Juice of 1 lemon
2 tablespoons flour, plus 1/2 cup
1/2 cup brown sugar
1 stick butter

Steps:

  • Preheat oven to 375 degrees. In large bowl combine blackberries, sugar and lemon juice together with 2 tablespoons of flour. Pour into deep dish pie plate. In separate bowl blend remaining 1/2 cup flour, brown sugar and butter. Mix until crumbly. Sprinkle over berries. Bake for 30 minutes until bubbly.

BLACKBERRY BUTTER TARTS



Blackberry Butter Tarts image

It's like a butter tart and fruit tart married up. The bitterness of the blackberries complements the sweetness of the butter tart.

Provided by Chef V

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 40m

Yield 12

Number Of Ingredients 9

12 (3 inch) unbaked tart shells
1 cup fresh blackberries, rinsed and patted dry
1 lemon, zested
¾ cup brown sugar
⅓ cup honey
1 egg
2 tablespoons melted butter
1 tablespoon vanilla extract
1 pinch salt

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.

Nutrition Facts : Calories 231.9 calories, Carbohydrate 36.8 g, Cholesterol 20.9 mg, Fat 8.8 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 2.9 g, Sodium 125.7 mg, Sugar 22.3 g

BLACKBERRY PUFF PASTRY TARTS



Blackberry Puff Pastry Tarts image

This simple yet delicious recipe is certain to please anyone with a sweet tooth. You can use either puff pastry sheets or shells for this recipe. If you use sheets, put the filling in before you cook the pastry, and then cook them all the way in one go. These are equally good warm or cooled, but I advise against reheating them in the microwave or refrigerating them.

Provided by tovlakas

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 30m

Yield 12

Number Of Ingredients 7

1 (10 ounce) package frozen puff pastry shells, thawed
1 (8 ounce) package cream cheese, at room temperature
½ cup white sugar
½ teaspoon ground cinnamon
¼ cup milk
¼ cup turbinado sugar
1 ½ cups fresh or frozen blackberries

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.
  • Mix the cream cheese, sugar, and cinnamon together in a bowl until thoroughly blended. Set aside.
  • Place the puff pastry shells on the prepared cookies sheet. Brush each shell with milk and sprinkle with turbinado sugar.
  • Bake in preheated oven until shells expand and turn golden brown, 10 to 15 minutes. Watch closely to make sure shells bake thoroughly, but do not overbake. Remove shells from oven, and use a fork to remove the cap from each shell. Set the caps aside.
  • Spoon 2 tablespoons of the cream cheese mixture into each shell. Top with 6 to 8 blackberries. Place a puff pastry cap on top of each shell over the berries.
  • Return filled pastry shells to oven, and bake until pastry tops are golden brown and the filling is warm, about 5 minutes more.

Nutrition Facts : Calories 218.9 calories, Carbohydrate 22.9 g, Cholesterol 20.9 mg, Fat 13.2 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 5.9 g, Sodium 174.9 mg, Sugar 14.3 g

BLUEBERRY-BLACKBERRY RUSTIC TART



Blueberry-Blackberry Rustic Tart image

My dad would always stop our car on the side of the road in Maine and say, "I smell blueberries." He had a pail ready. Then Mom would bake the wild berries in a cornmeal crust to make this homey tart. -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 14

2 cups all-purpose flour
1/3 cup sugar
1/4 cup yellow cornmeal
2/3 cup cold butter, cubed
1/2 cup buttermilk
FILLING:
4 cups fresh blueberries
2 cups fresh blackberries
2/3 cup sugar
1/3 cup all-purpose flour
2 tablespoons lemon juice
1 large egg, beaten
2 tablespoons turbinado (washed raw) sugar or coarse sugar
Whipped cream, optional

Steps:

  • In a large bowl, mix flour, sugar and cornmeal; cut in butter until crumbly. Gradually add buttermilk, tossing with a fork until dough holds together when pressed. Shape into a disk; cover and refrigerate 30 minutes or overnight., Preheat oven to 375°. On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment-lined baking sheet., In a large bowl, combine berries, sugar, flour and lemon juice; spoon over crust to within 2 in. of edge. Fold crust edge over filling, leaving center uncovered. Brush folded crust with beaten egg; sprinkle with turbinado sugar., Bake 55-60 minutes or until crust is golden brown and filling is bubbly. Using parchment, slide tart onto a wire rack to cool. If desired, serve with whipped cream.

Nutrition Facts : Calories 464 calories, Fat 17g fat (10g saturated fat), Cholesterol 67mg cholesterol, Sodium 134mg sodium, Carbohydrate 74g carbohydrate (38g sugars, Fiber 5g fiber), Protein 7g protein.

BLACKBERRY TART



Blackberry Tart image

This recipe comes from the R.S.V.P. section of an October 1988 Bon Appetit magazine. It was requested from Rebecca's, a bakery in Aspen, Colorado.

Provided by Leslie in Texas

Categories     Tarts

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/2 cups pastry flour
1/2 cup sugar
10 tablespoons chilled unsalted butter, cut into pieces (1 1/4 sticks)
1 extra-large egg yolk
1 tablespoon whipping cream
3/4 cup unsalted butter (1 1/2 sticks)
3 extra-large eggs
1 cup sugar
5 tablespoons all-purpose flour
1 teaspoon vanilla extract
6 tablespoons red currant jelly
3 cups fresh blackberries
whipped cream, for garnish

Steps:

  • For pastry:.
  • Combine flour and sugar in processor.
  • Add butter and cut in using on/off turns until mixture resembles coarse meal; add yolk and cream and blend until dough just begins to come together.
  • Gather dough into ball;flatten to disc.
  • Wrap in plastic and refrigerate at least 30 minutes.
  • Preheat oven to 350 degrees.
  • Roll dough out on lightly floured surface to thickness of 1/8 inch.
  • Fit dough into 9-inch-diameter tart pan with removable bottom.
  • Trim edges and refrigerate shell while preparing filling.
  • For Filling:.
  • Cook butter in small saucepan over medium heat until melted and golden brown.
  • Blend eggs and sugar in large bowl.
  • Add flour and vanilla and whisk until just combined.
  • Whisk in butter.
  • Set tart shell on heavy baking sheet; pour filling into tart shell.
  • Bake until pastry and filling are golden brown, 30 to 35 minutes.
  • Transfer tart to rack and cool completely.
  • (Can be prepared 1 day ahead. Cover with plastic and store at room temperature.).
  • Melt jelly in small saucepan over low heat.
  • Brush 2 tablespoons jelly over filling.
  • Set berries atop tart, covering filling completely.
  • Brush remaining jelly jelly over berries; let stand until jelly sets.
  • Serve with whipped cream.

Nutrition Facts : Calories 646.9, Fat 35.6, SaturatedFat 21.4, Cholesterol 204.7, Sodium 42.4, Carbohydrate 77.7, Fiber 3.6, Sugar 48.5, Protein 6.8

BLACKBERRY PUDDING TARTS



Blackberry Pudding Tarts image

Make and share this Blackberry Pudding Tarts recipe from Food.com.

Provided by Dreamgoddess

Categories     Tarts

Time 45m

Yield 8 tarts

Number Of Ingredients 10

10 ounces frozen tart shells
2 quarts fresh blackberries (or 2-16 oz pkg frozen berries, thawed)
1 cup water
1 3/4 cups sugar, divided
1/2 cup self rising flour
1/4 cup butter
2 1/8 teaspoons vanilla extract, divided
1 cup whipping cream
fresh blackberries
mint sprig (to garnish)

Steps:

  • Bake the tart shells according to the package directions and cool completely.
  • Combine the berries and water in a saucepan and bring to a boil.
  • Reduce the heat and simmer for 5 minutes, or until the berries are soft.
  • Mash the berries and strain 2 cups of juice.
  • Discard the pulp and seeds.
  • Combine the sugar and flour in a saucepan.
  • Add the blackberry juice, whisking constantly until smooth.
  • Bring to a boil, whisking.
  • Reduce heat and simmer for 3 min or until thickened.
  • Remove from heat and add butter and 2 t vanilla.
  • Spoon the filling into the cooled tart shells.
  • Cool completely.
  • Beat the whipping cream on medium heat until foamy.
  • Gradually add in 1/4 c sugar.
  • Beat until stiff peaks form.
  • Stir in 1/8 t vanilla.
  • Put a dollop or two of whipped cream on top of the tarts.
  • Garnish as desired with fresh blackberries and mint sprigs.

Nutrition Facts : Calories 611.2, Fat 31.1, SaturatedFat 13.9, Cholesterol 56, Sodium 252.4, Carbohydrate 80.4, Fiber 8.4, Sugar 51.1, Protein 6

Top Baking Advice for Home Cooks

1. Prepare beforehand: Before beginning to bake, make sure all of your ingredients and equipment are properly prepped and measured. This will ensure smooth sailing throughout the process.

2. Work in a Clean Space: Keep the preparation area clean and clear of clutter before beginning to prepare the dish. This helps save time and avoid contamination.

3. Proper Measuring: Utilize accurate measurement techniques when adding ingredients to obtain consistent results. Use appropriate utensils for both dry and wet ingredients.

4. Maintain Ingredient Quality: Utilize fresh, high-quality ingredients to achieve the best-tasting results. When substituting ingredients, keep in mind that this may alter the final product.

5. Oven Prep: Ensure your desired temperature is reached before inserting the dish. To ensure even cooking, place the dish in the center of the preheated space.

6. Temperature Control: Baking necessitates precise temperature control. An accurate thermometer is an invaluable tool to ensure baked goods attain the appropriate don

7. Kneading Dough: For successful bread or pastry, handling the gluten in the flours is key. Knead it well, but not excessively, to ensure a smooth and pliable texture.

8. Resting the Dough: Allowing the gluten to relax helps promote elasticity and facilitates easier shaping. Chilling also helps the flavors to meld before cooking.

9. Substitute ingredients wisely: If you lack a particular ingredient or seek a healthier option, consider suitable substitutes while taking into account potential changes in taste or texture.

10. Patience in the Baking Process: R} to get rushing the process of creating these mouth-watering treats. Patience is a key ingredient in achieving the desired results.

11. Practice and Learning: As in any skill, improvement in the art of creating delicious baked goods comes with practice. Don't be discouraged by setbacks; see them as opportunities to learn and perfect your techniques.

Conclusion: Baking Delights Made Easy

With this compendium of top-quality tips, aspiring bakers can embark on their culinary adventures with confidence. These tips are not only limited to kitchen novices but also serve as valuable reminders for experienced bakers to enhance their skills. So, get ready to create an array of delectable and visually appealing baked goodies, leaving a trail of sweet recollections for all to cherish.

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