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Blackberry Tart Recipe

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This recipe for Blackberry Tart, by , is from Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carrie Young
Added: Tuesday, November 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
¾ cup water
1 cup berries (generous)
Simmer for 3-5 minutes together on the stove and they will be juiced.

3 TBL cornstarch
1 cup sugar
1 tsp lemon juice (fresh is better, but ReaLemon is okay too)
1 Pillsbury Shortbread Tart (available on the baking aisle by the pie crusts)
3-4 cups of blackberries uncooked, washed and dried.

Directions:
Directions:
Blend cornstarch and sugar together and add to the simmering berries. Stir until clear and slightly thick. Can take a while – make sure it is clear and stir often. When done cooking, take off the stove and add the lemon juice.

Put the blackberries in the shortbread tart.
Pour the cooked berries over the berries in the tart.

Put in the refrigerator for an hour to set. Serve with whipped cream or ice cream.

Can easily be doubled – just double the ingredients! Can use frozen berries, but they must be thawed.

Personal Notes:
Personal Notes:
Our favorite summer dessert. We have several spots where we pick the blackberries and then hurry home to get the tarts made. Fresh blackberries don’t last long, even when refrigerated, so don’t delay in preparing.

 

 

 

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