Blackberry and Cream Tartlets
- All-purpose flour, for dusting
- Pate Brisee (page 322)
- 1 pound (about 3 cups) fresh blackberries
- 1/4 cup sugar
- 1 teaspoon finely grated lemon zest
- 1 cup heavy cream
- 2 tablespoons elderflower cordial, such as St. Germain
- 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.
- Preheat oven to 375F.
- 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.
- 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.
- 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.
flour, brisee, fresh blackberries, sugar, lemon zest, heavy cream, elderflower cordial
Taken from www.epicurious.com/recipes/food/views/blackberry-and-cream-tartlets-389769 (may not work)