Instructables

FRESH BLUEBERRY AND BLACKBERRY TART

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Picture of FRESH BLUEBERRY AND BLACKBERRY TART
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THIS IS SUCH A WONDERFUL DESSERT AND SO SIMPLE TO MAKE....
 
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Step 1: INGREDIENTS

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tart shells...
This makes 2-9" shells and 4-5 mini tarts...

2 sticks of butter
2 1/2 cups of flour
2 teaspoons of sugar
a pinch of sea salt
1/2 cup of ice cold water
1/2 cup of blueberry preserve/jam

cream filling...
1 pint of heavy cream
2 tablespoons of confectionary sugar
1 teaspoon of vanilla
1 teaspoon of grated orange rind

topping...
1 quart of blackberries
1 pint of blueberries
drizzle a very light  glazing of  Agave syrup

Step 2: TART SHELL

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In a mixer, combine the butter and sugar, blend until just incorporated, (do not over mix) add flour and a pinch of salt, mix only until combined, gradually add the ice water... a little at a time until the dough forms a ball. Do not over-mix nor add too much water...use only as much water as required to form a ball.

NOTE: the least amount of mix time and water will make for a much more pliable dough and much less tough and more flaky...

BAKING:
for this receipt,
fully bake the tart shell with pie weights on parchment paper for 12-15 minutes @ 350° F, remove the weights and paper and bake for additional 10 minutes or until edges and bottom are golden in color.
Remove from oven and cool on a wire rack...

Step 3: CREAM FILLING

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in a mixer, (for good technique) add ice to the bowl and let sit for a few minutes along with refrigerating the cream for at least an hour, this will make whipping the cream so much easier. Remove ice and start to whip the cream with the whisk attachment on high speed until it forms soft peaks, add the confectionary sugar,  vanilla and grated orange rind. whip on high speed only until it forms  stiff peaks.