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
⏱1h 15m
👥12
🔥280 cal
Easy
🍽️Holiday
Classic shortcrust pastry tartlets filled with a vibrant blackberry and sage jam. A simple yet elegant dessert perfect for afternoon tea or a light treat.
Classic shortcrust pastry tartlets filled with a vibrant blackberry and sage jam. A simple yet elegant dessert perfect for afternoon tea or a light treat.
Make the Pastry: In a food processor, pulse together the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon 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 30 minutes.
Make the Filling: In a saucepan, combine the blackberries, sugar, lemon juice, sage, and lemon zest. Bring to a simmer over medium heat, stirring occasionally. Cook for 10-15 minutes, or until the blackberries have broken down and the jam has thickened.
Remove from heat and let cool slightly.
Assemble the Tartlets: Preheat oven to 375°F (190°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.
Fill each tartlet with the blackberry sage jam. Bake for 20-25 minutes, or until the pastry is golden brown.
Let cool completely before serving.
Ingredients
12
1 1/4 cups150 gAll-purpose flour
1/2 cup113 gCold unsalted butter-cubed
1/4 cup60 mLIce water
1 tbsp15 mLGranulated sugar
1/4 tsp1.25 mLSalt
2 cups280 gBlackberries-fresh or frozen
1/2 cup120 mLGranulated sugar
1 tbsp15 mLLemon juice
1 tbsp15 mLFresh sage-finely chopped
1 tsp5 mLLemon zest
Equipment
Food processor
Saucepan
Rolling pin
Tartlet tins
Mixing bowls
Instructions
Make the Pastry: In a food processor, pulse together the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon 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 30 minutes.
Make the Filling: In a saucepan, combine the blackberries, sugar, lemon juice, sage, and lemon zest. Bring to a simmer over medium heat, stirring occasionally. Cook for 10-15 minutes, or until the blackberries have broken down and the jam has thickened.
Remove from heat and let cool slightly.
Assemble the Tartlets: Preheat oven to 375°F (190°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.
Fill each tartlet with the blackberry sage jam. Bake for 20-25 minutes, or until the pastry is golden brown.
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