October 03, 2010

Wild Blackberry and Lemon Tartelettes

When we went to Cornwall a couple of weeks ago, I nearly burst with joy when I saw that, the field where we were about to pitch our tent, was surrounded by blackberry bushes. I had kept telling Luke that I wanted to go blackberry picking, and we actually didn’t have to go very far for that! We brought back home 2 full boxes of wild blackberries.

As kids, invariably, at the end of summer, we would go my brothers, my dad and me picking blackberries. We knew where to find the best spots and we were each filling our little buckets. My mum and my grand-mother would then cook jam or compote and it would smell sooo good. We would then eat it with natural yoghurt.

I wanted to cook different things with the blackberries we had brought back, and the first thing I did was these cute little tarts. I will share with you another idea in my next post to come.

Wild Blackberry and Lemon Tartelettes – serves 6

  • • 1 sweet pastry (click here for the recipe – I added lemon zests to the dough)
  • • 200g mascarpone
  • • A squeeze of lemon juice
  • • 2 tbsp icing sugar
  • • 200g wild blackberries
  • • A sprig of mint

  • 1. Preheat the oven to 200°C. Roll out the pastry, cut it into circles larger than your tartelettes dishes and fill the dishes with the pastry. Prick the pastry with a fork. Lay a sheet of greaseproof paper in the pastry cases, fill them with dried beans or lentils and bake blind in the oven for about 40min until golden and crusty.
  • 2. Take the pastry cases out of the oven and leave them to cool down completely. Remove them from their molds.
  • 3. In a bowl, beat the mascarpone with a squeeze of lemon juice and the icing sugar until smooth. Spread the mixture in the pastry cases and cover it with the blackberries. Decorate with a sprig of mint.
  • Tartelettes aux Mûres Sauvages et Citron – pour 6 personnes

  • • 1 pâte sablée ou brisée (cliquer ici pour la recette – j’ai ajouté des zestes de citron à la pâte)
  • • 200g de mascarpone
  • • Un peu de jus de citron
  • • 2cs de sucre glace
  • • 200g de mûres sauvages
  • • 1 brin de menthe

  • 1. Préchauffer le four à 200°C. Etaler la pâte, la couper en cercles un plus larges que vos moules à tartelettes et en garnir les moules. Piquer les fonds de tarte à la fourchette. Garnir chaque moule de papier sulfurisé et remplir de haricots secs ou de lentilles et faire cuire à blanc dans le four pendant 40min, jusqu’à ce que la pâte soit dorée et croustillante.
  • 2. Sortir du four et laisser refroidir complètement. Démouler les fonds de tarte.
  • 3. Dans un bol, mélanger le mascarpone avec un peu de jus de citron et le sucre glace, jusqu’à ce que le mélange soit lisse. Etaler la préparation sur les fonds de tarte et couvrir de mûres. Décorer avec le brin de menthe.
  • 3 comments:

    Vanille said...

    Délicieuses et adorables ces tartelettes !
    Ah, j'attends l'été et ses fruits avec impatience...

    Blandine said...

    merci :)

    Joanna said...

    Such a pretty little things... I guess that the fate of blackberries growing in front of my house is decided.

    Post a Comment