Blackberry Fruit Tart
Several years ago I decided to throw a surprise birthday party for my friend Jeannie. My cousin Randi and I started out with desert first. We had so many family recipes we could use it was hard to make a choice of which we liked best.
Since both of us are desert freaks we could not settle on just one. We ended up choosing 5 of our very favorites.
Then since we knew everyone could not eat them all at one sitting we decided to make take home gift boxes for each guest. That was an exciting fun experience in itself because we made everything from scratch including the gift boxes. Each was different and called on our scrap-booking skills. Needless to say they were a real hit.
This was the basic tart recipe we used. Our party tarts had a combination of fresh fruit with a clear glaze covering the fruit. We used a sliced strawberry, blueberries, raspberries and a slice of kiwi.
This is the basic tart using blackberry glaze.
- 1 1/2 cups chopped pecans
- 1/3 cup sugar
- 6 Tbsp melted butter
- 8 oz. soft cream cheese
- 1 can sweet condensed milk
- 1/3 cup lemon juice
- zest of lemon
- 3 cups of blackberries
- 1/2 cup sugar
- 1 tsp lemon juice
- 2 Tbsp water
- 1 Tbsp cornstarch
- 2Tbsp water
- Pre-heat oven to 350 degrees. I use a “3 1/2 inch muffin top pan” with paper liners.
- Crust: melt butter, add sugar and pecans. Mix well and scoop (cookie scoop will do) into the tin. Press crust mixture into the bottom of the liner using the back of a spoon.
- Place into oven for about 5 minutes (watch closely the last minute or so). The crust will start to bubble a bit DO NOT take your eyes off or it will start to smoke and burn within seconds. Remove from oven and allow to cool.
- Glaze: Pour blackberries into the bottom of a heavy skillet, add the sugar, lemon juice and the 2 Tbsp of water. Bring to a simmer over medium heat. Cover and let cook for about 5 minutes. Remove cover and allow to reduce a bit.
- Meanwhile mix the cornstarch with the 2 Tbsp of water and pour it over the now reduced berries. Bring to a boil and stir for another minute or 2 until the mixture is thickened. Let this cool well.
- Filling: Using a hand mixer blend well the cream cheese, condensed milk, zest and lemon juice. Spread this over the individual pecan crusts then top with glaze.
- Place in refrigerator until ready to serve (at least 2 hours)
- 1) Chop pecans fairly fine.
- 2) Zest your lemon then squeeze it (of course) YOU MUST USE FRESH LEMON or the filling will not firm up.
- 3) You can use your fruit of choice for the glaze topping. Boysenberries, Blackberries. Strawberries, Raspberries etc.
- 4) These freeze really well. Well enough that they can be made ahead of time and thawed just before time to use them. In the summer I make and freeze them and like ice cream they are ready to eat for a special dinner treat.