Blackberry and Cream Tartlets
With scalloped pastry edges and a fruit-streaked, creamy filling, these tarts are almost too pretty to eat, but they’re too delicious not to. The filling is similar to a British spoon dessert called fool, which consists of a fruit sauce (in this case, blackberry) folded into whipped cream; more sauce and fruit is spooned on top. Elderflower cordial, another English specialty, flavors the whipped cream; you can omit the liqueur from the recipe if you want. You could also use it to flavor homemade ice cream to serve alongside.
Recipe information
Yield
makes 8
Ingredients
Preparation
Step 1
On a lightly floured surface, roll out dough 1/8 inch thick; cut out eight 5-inch rounds, and fit into eight 3 1/2-inch fluted tartlet pans. Trim excess dough flush with rims. Pierce bottoms of shells all over with a fork. Refrigerate or freeze until firm, about 30 minutes.
Step 2
Preheat oven to 375°F. Line shells with parchment; fill with pie weights or dried beans. Bake until golden brown, 15 to 20 minutes. Remove weights and parchment; bake until bottoms of shells are fully browned, about 5 minutes more. Transfer to a wire rack to cool completely.
Step 3
Prepare an ice-water bath. Combine berries, 2 tablespoons sugar, and the zest in a saucepan over medium heat. Cook until berries release their juices, sugar dissolves, and mixture begins to bubble, about 8 minutes. Remove from heat, and set pan in the ice bath to cool.
Step 4
Place cream, remaining 2 tablespoons sugar, and the elderflower cordial in a large chilled bowl; whip until soft peaks form. Gently fold 1/2 cup berry mixture with juices into whipped cream (leave some streaks). Fill tartlet shells with mixture; top with remaining berries and juice, and serve.
