We have several Blackberry bushes in our backyard, and the berries are beginning to taking shape. I created this dish last year to enjoy the bounty. This is delicious! (Even if I do say so myself, and Oh so worth the efforts of your labor).
1 1/2 Cups All Purpose Flour
1/4 tsp. Salt
1 Tbsp. Sugar
1/2 Cup Butter, Chilled & Cut in Pieces
1/4 Cup Ice Water
In the bowl of a food processor, fitted with the steel blade, combine flour, salt and sugar. Pulse a few times to mix. Add the butter, and pulse until mixture resembles coarse crumbs. Add ice water and process just until it starts to come together. (Do not over mix!!) Scoop dough together with your hands to form a ball. Wrap in plastic wrap and refrigerate for at least an hour. Roll dough out to desired size. Bake at 375 degrees, 20 to 25 minutes or until golden brown. (I like to use a 10 inch tart pan for this pie or individuals).
from: Joy of Baking
1 1/4 Cups Milk
1/2 Vanilla Bean, split
3 Large Egg Yolks
1/4 Cup Sugar
1/8 Cup Flour
3 Scant Tbsp. Cornstarch
3/4 Tbsp. Liqueur (Grand Marnier, Brandy or Kirsch) (Optional)
Pastry Cream Directions:
In a medium sized stainless steel bowl, mix the sugar and egg yolks together with a wooden spoon. (Do not let mixture sit too long, or you will get pieces of egg forming). Sift the flour and cornstarch together and add to the egg mixture, mixing until you get a paste. Set aside.
Meanwhile, in a sauce pan heat the milk and split vanilla bean on medium heat until boiling. (The milk will foam to the top of the pan when done, so watch carefully). Remove from heat and add slowly to the egg mixture whisking constantly to prevent curdling. (if you get a few pieces of egg (curdling) in the mixture, pour through a strainer). Remove vanilla bean and scrape out seeds and add to the egg mixture. Place the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly. When mixture comes to a boil, whisking constantly, for another 30-60 seconds, until it becomes very thick and hard to stir. Remove from heat and immediately whisk in liqueur (if using). Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool. If not using right away, refrigerate until needed, up to 3 days. Beat before using to get rid of any lumps that may have formed.
2 (10 oz.) Frozen Blackberries (or use fresh if available)
3/4 Cup Sugar
1 tsp. Vanilla
3 – 4 Tbsp. Cornstarch
1/3 Cup Cold Water
1 pkg. Fresh Blackberries
In a medium sauce pan combine blackberries with the sugar and cook on medium heat until boiling. Turn heat down and simmer for 30 minutes. Strain blackberries, reserving juice and process the blackberries left in the pan in a food processor. Combine the blackberry puree with the reserved juice in a saucepan. Bring to a boil. Mix the cornstarch with the cold water mixing thoroughly. Slowly add the cornstarch mixture to the berries, stirring constantly until it thickens into a smooth puree sauce. Cool mixture completely; set aside.
Assemble Tart. Garnish with fresh Blackberries. Serves: 8-10
For this one, we added a little more pastry cream and just spooned the thickened puree over the tart and added some blackberry ice cream!! YUM!!
Blackberry Ice Cream
2 10 oz. pkgs. Blackberries
3/4 Cup Sugar
In a medium saucepan combine the blackberries and the sugar, bring to a boil. Reduce heat and simmer for 25 minutes or until nice and syrupy. Strain the berries, reserving the liquid putting the solids in a food processor and processing until you have a puree. Combine the liquid and the puree in a bowl and set aside.
In a saucepan, heat:
1 1/2 Cups Half & Half
1 Vanilla bean, split
1 Cup of sugar
Cook on medium heat until milk is hot. Meanwhile in a 2 cup glass measuring cup, place
6 Egg yolks
Beat with an electric mixer for about 2 minutes, until light and slightly thickened.
Take 1 cup of the half and half mixture, and stirring constantly, slowly add to the egg yolks. Add the egg yolk mixture back into the sauce pan, and continue cooking, stirring constantly until just about boiling. The mixture should just coat the back of a spoon. Remove from heat and cool. (Remove the vanilla bean and scrape the seeds into the cream mixture). Add 1 1/2 Cups of heavy whipping cream and the blackberry puree mixture. Stir well and place in the refrigerator for at least 4 hours or overnight. Pour the mixture into your ice cream container, and follow manufactures directions. Yield: 2 quarts.