Baking Classics
The Technique
Blackberry Pie
Blackberry Crumble Tartlets highlight one of the most iconic summer berries. Fresh lemon & a bit of sugar are all that’s needed to allow these beauties to shine. The versatile cream cheese pastry blends together quickly offering lovely texture to them while the Lemon-Cornmeal Streusel provides an effortless finishing touch. Preparing a smaller version of this classic pie makes them ideal to serve when entertaining. Learn how to make a summer dessert everyone will rave over.
Blackberry Crumble Tartlets
makes 2 dozen
1/2 {8-oz} package cream cheese, softened
1/4 cup butter, softened
3/4 cup all purpose flour
1/4 cup plain yellow cornmeal
Lemon-Cornmeal Streusel
1 {12-oz} container fresh blackberries
2 Tbsp sugar
1 Tbsp lemon juice
1 1/2 tsp cornstarch
Beat the cream cheese & the butter with a stand mixer until smooth. Scrape down the bowl sides with a rubber spatula. Blend in the flour & the cornmeal on Low speed until a dough forms. Divide the mixture into 24 pieces & roll into balls. Press the dough balls into each space of a lightly greased 24-cup miniature muffin tin. Press the mixture evenly on the bottom & up the sides. Chill 30 minutes.
Preheat the oven to 350 degrees. Prepare the Lemon-Cornmeal Streusel as directed. Meanwhile, crush the blackberries with a fork in a medium bowl to help release some of the juices. Add the sugar & the lemon juice stirring well to combine. Sprinkle the cornstarch over the fruit & fold it into the mixture until blended. Portion the fruit between the dough in the muffin cups. Crumble the Lemon-Cornmeal Streusel, breaking apart the clumps, over the fruit. Place the filled muffin tin on a half sheet pan. Bake 36 to 38 minutes or until the top is puffed & the filling is bubbly over the tartlets. Cool 5 minutes. Gently loosen the tartlets from the pan sides. Carefully remove them from the pan & place on a wire rack. Cool completely. Serve warm, cold or at room temperature.
Lemon-Cornmeal Streusel
makes 1/2 cup
3 Tbsp sugar
2 Tbsp all purpose flour
1 Tbsp plain yellow cornmeal
1/2 tsp lemon zest
1 Tbsp cold butter, cut into pieces
Combine the sugar, the flour, the cornmeal & the lemon zest in a small bowl. Cut in the butter using a pastry blender until sandy in texture. The mixture will seem dry. Form small clumps of the streusel in your hands & release back into the bowl. Chill 10 minutes. Use as directed.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Blackberry Crumble Tartlets
Blackberry Crumble Tartlets can be prepared up to 2 days ahead time. Serve them warm, cold or at room temperature. Look to these petite pies when barbecue socials are in order as they pair well with Smoked Chicken, Smoked Pulled Pork Shoulder & Sweet Chili-Lime Ribs beautifully.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.
No. 1
A cream cheese dough is a classic crust option for miniature pies. Just a few ingredients & simple preparation make it a favorite recipe for Southern cooks to call on time & time again. Use it for Lemon Icebox Tartlets or Derby Tartlets, too.
Beat the cream cheese & the butter with a stand mixer until smooth. Scrape down the bowl sides with a rubber spatula. Blend in the flour & the cornmeal on Low speed until a dough forms. Divide the mixture into 24 pieces & roll into balls.
1a
Press the dough balls into each space of a lightly greased 24-cup miniature muffin tin. Press the mixture evenly on the bottom & up the sides. Chill 30 minutes.
No. 2
Preheat the oven to 350 degrees. Prepare the Lemon-Cornmeal Streusel as directed. Meanwhile, crush the blackberries with a fork in a medium bowl to help release some of the juices. Add the sugar & the lemon juice stirring well to combine. Sprinkle the cornstarch over the fruit & fold it into the mixture until blended. Portion the fruit between the dough in the muffin cups.
No. 3
Crumble the Lemon-Cornmeal Streusel, breaking apart the clumps, over the fruit. Place the filled muffin tin on a half sheet pan.
No. 4
Bake 36 to 38 minutes or until the top is puffed & the filling is bubbly over the tartlets. Cool 5 minutes. Gently loosen the tartlets from the pan sides. Carefully remove them from the pan & place on a wire rack. Cool completely. Serve warm, cold or at room temperature.
The Tune
“I’ve Got A Crush On You” Ella Fitzgerald
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Be sweet.
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