30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
The Bishop's Blackberry And Sage Jam Tartlets
The Bishop's Blackberry And Sage Jam Tartlets
The Bishop's Blackberry And Sage Jam Tartlets
⏱2h 30m
👥8
🔥350 cal
Hard
🍽️Holiday
An exquisite rendition of the classic tartlets, utilizing a delicate almond sable Breton crust, a complex blackberry and sage jam infused with balsamic vinegar, and a garnish of candied sage.
An exquisite rendition of the classic tartlets, utilizing a delicate almond sable Breton crust, a complex blackberry and sage jam infused with balsamic vinegar, and a garnish of candied sage.
Make the Pastry: In a food processor, pulse together the flour, almond flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
Add the egg yolk and vanilla extract and pulse to combine. Gradually add ice water, one teaspoon at a time, pulsing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours.
Make the Filling: In a heavy-bottomed saucepan, combine the blackberries, sugar, balsamic vinegar, sage, and lemon zest. Bring to a simmer over low heat, stirring gently. Cook for 20-25 minutes, or until the blackberries have broken down and the jam has thickened. Stir in blackberry liqueur. Strain through a fine-mesh sieve to remove seeds.
Make Candied Sage: In a small saucepan, combine the sugar and 2 tablespoons of water. Bring to a boil and cook until the sugar dissolves. Add the sage leaves and cook for 1-2 minutes, until translucent. Remove from syrup and place on parchment paper to cool and harden.
Assemble the Tartlets: Preheat oven to 350°F (175°C). Roll out the pastry dough on a lightly floured surface to about 1/8 inch thickness.
Cut out circles slightly larger than the tartlet tins. Gently press the pastry into the tins. Trim any excess dough. Prick the bottom of each tartlet with a fork. Blind bake for 15 minutes.
Fill each tartlet with the blackberry sage jam. Bake for another 10-12 minutes, or until the pastry is golden brown.
Let cool completely. Garnish with candied sage leaves before serving.
Ingredients
8
1 cup120 gAll-purpose flour
1/2 cup55 gAlmond flour
1/2 cup113 gCold unsalted butter-cubed
1/4 cup50 gPowdered sugar
11Large egg yolk
1 tsp5 mLVanilla extract
Pinch1 gSalt
1 1/2 cups200 gBlackberries-fresh, high quality
1/2 cup100 gGranulated sugar
1 tbsp15 mLBalsamic vinegar-aged
2 tbsp30 mLFresh sage-finely chopped
1 tsp5 mLLemon zest
1 tbsp15 mLBlackberry liqueur-high quality
88Fresh sage leaves
1/4 cup50 gGranulated sugar
Equipment
Food processor
Saucepan
Rolling pin
Tartlet tins
Mixing bowls
Fine-mesh sieve
Parchment paper
Instructions
Make the Pastry: In a food processor, pulse together the flour, almond flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
Add the egg yolk and vanilla extract and pulse to combine. Gradually add ice water, one teaspoon at a time, pulsing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours.
Make the Filling: In a heavy-bottomed saucepan, combine the blackberries, sugar, balsamic vinegar, sage, and lemon zest. Bring to a simmer over low heat, stirring gently. Cook for 20-25 minutes, or until the blackberries have broken down and the jam has thickened. Stir in blackberry liqueur. Strain through a fine-mesh sieve to remove seeds.
Make Candied Sage: In a small saucepan, combine the sugar and 2 tablespoons of water. Bring to a boil and cook until the sugar dissolves. Add the sage leaves and cook for 1-2 minutes, until translucent. Remove from syrup and place on parchment paper to cool and harden.
Assemble the Tartlets: Preheat oven to 350°F (175°C). Roll out the pastry dough on a lightly floured surface to about 1/8 inch thickness.
Cut out circles slightly larger than the tartlet tins. Gently press the pastry into the tins. Trim any excess dough. Prick the bottom of each tartlet with a fork. Blind bake for 15 minutes.
Fill each tartlet with the blackberry sage jam. Bake for another 10-12 minutes, or until the pastry is golden brown.
Let cool completely. Garnish with candied sage leaves before serving.
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