Blackberry Tartlets

• Marthas Perfect Pate Brisee (page 647)
• All-purpose flour, for the work surface
• 2 half-pint containers blackberries (2 1/2 cups)
• 4 tablespoons sugar
• 1 teaspoon lemon zest
• 1 cup heavy cream
• 8 fresh pansies for garnish (optional)

1. Roll the dough 1/8 inch thick on a lightly floured surface; fit into 8 fluted tartlet pans (3 1/2 inches in diameter, 1 1/2 inches deep).
2. Chill at least 30 minutes, or overnight.
3. Preheat the oven to 375F.
4. Line the tart shells with a second pan or parchment paper and dry beans.
5. Place in the oven; bake until golden brown, 20 to 25 minutes.
6. Remove the top pans or parchment lining; return to the oven if the bottoms of the shells are not fully browned.
7. Set on a cooling rack until fully cool.
8. Fill a bowl with ice and water; set aside.
9. Place the berries, 2 tablespoons sugar, and the lemon zest in a medium saucepan over medium heat.
10. Cook until the berries let off juices, the sugar dissolves, and the mixture begins to bubble, about 5 minutes.
11. Remove from heat, and set the pan in the ice-water bath to cool.
12. Chill a bowl and large whisk.
13. Place the cream and remaining 2 tablespoons sugar in the bowl; whip until soft peaks form.
14. Fold 1/2 cup berry mixture into the whipped cream.
15. Fill the tartlet shells with the mixture; top with the remaining berries and garnish with fresh pansies.

brisee, flour, containers blackberries, sugar, lemon zest, heavy cream

Taken from www.epicurious.com/recipes/food/views/blackberry-tartlets-393005 (may not work)