Blackberry Tarts

Yield:6 Tarts

Pastry Crust: Filling:

1 Cups all-purpose flour (8 ounce) cream cheese- softened

1 Tbsp. granulated Sugar 3 Tbsp.. confectioners sugar

1/4 tsp. salt Cup heavy cream

1/4 cup butter 1/8 tsp. orange extract

1/4 cup lard

2 to 3 tbsp... ice water

Glaze: 1/4 cup red currant jelly - 2 tsp. blackberry cordial or creme de caisse


1 cup fresh blackberries or frozen - loose pack unsweetened - thawed and drained. (about 8 oz.)

1.) To make crust: In med bowl, stir together flour, sugar and salt. With a pastry blender or 2 knives, cut up butter until pea size. Sprinkle the cold water over mixture - toss with for, and push to side of bowl. 2) Repeat with remaining water until all dough is moist. Gather into ball. 3) Wrap dough and refrigerate 1 hour.

Preheat oven to 400. Form dough into 6 equal balls - Between 2 pieces of floured wax paper. Press ball with removable bottom and trim overhang. Prick with fork. Place on a baking sheet. Freeze until firm - about 15 minutes. Line pastry shells with small squares of foil. fill with pie weights. Bake in 400 oven for 10 minutes. Remove the foil and weights. Continue baking for 7 to 9 minutes or until lightly browned. Cool, remove from pan.

Filling: Combine cheese and conf. sugar, beat until blended. Gradually add heavy cream and orange extract. Beat until mix is thick and holds it's shape... about 1 minute.

Glaze: In heavy saucepan, melt jelly and cordial over med heat - stir often. Strain through cheesecloth net, cool slightly.

Serve: Spoon filling in bottom of each shell, arrange blackberries on top of filling. Spoon glaze over berries. Refrigerate until serving time. (Beautiful and delicious!)

Back to Recipes Page

Main Page

1997 Joan Gieson Ministries of Love - All Rights Reserved

Joan Gieson Ministries of Love.Inc.
P.O.Box 45407
St.Louis Mo. 63145

Web Design by. Frank Gieson