The Tale of Peter Rabbit: Blackberry Tarts recipe
The third item on a Peter Rabbit’s themed menu are blackberry tarts. These simple little tarts are easy to put together and will look so striking on your Easter lunch table or a Peter Rabbit themed party. The color of the blackberries are so beautiful once it starts to bursts and caramelize in the oven. The juices that usually spill out on the side of the tarts make it look so much more appetizing!
I was so lucky to great some great blackberries at the market. I can’t wait until the strawberries start to come in. At the restaurant, I use to stand in the walk-in and just snack on the berries we got in the morning. I couldn’t help it. The berries were so sweet and delicious that it put candy to shame… and I love me some candy.
The Tale of Peter Rabbit: Blackberry Tart recipe
While I started in the recipe how much sugar to add, make sure to taste your blackberries prior. Adjust to the sugar accordingly to make sure you don’t add too much sugar to the tarts. The tarts are topped with a chamomile infused whipped cream. We use to always combine chamomile and strawberries together at the first restaurant I use to work at and I remember loving the combination. I thought it was perfect for a Peter Rabbit menu. If you don’t enjoy chamomile, simply make some lightly whipped cream on top and it will still be as amazing.
Please enjoy!
Flopsy, Mopsy, and Cotton-tail, who were good little bunnies, went down the lane to gather blackberries;
THE TALE OF PETER RABBIT, BEATRIX POTTER
The Tale of Peter Rabbit: Blackberry Tart recipe
The Tale of Peter Rabbit: Blackberry Tart recipe
The Tale of Peter Rabbit: Blackberry Tarts
Ingredients
Crust
- 2 cups all purpose flour 8.5oz / 250g
- powdered sugar 3oz / 90g
- almond meal 1oz / 30g
- room temperature unsalted butter 5oz / 150g
- 1/2 tsp vanilla extract
- 1 large whole eggs
Filling
- 5 cups fresh blackberries
- 1/2 cup granulated sugar
- 3 tbsp cornstarch
- 1 tbsp lemon zest
Cream
- 1 cup cold heavy cream
- 2 tbsp chamomile tea
- 3 tbsp granulated sugar
Instructions
- In a stand mixer fitted with a paddle attachment, cream the butter until it resembles the texture of mayonnaise. Add the powdered sugar and mix on medium speed until well combined. Add the vanilla extract and egg and mix to combine. Combine the almond meal and flour. Add the dries in two to three additions. Scrape the bottom of the mixing bowl to ensure the mixture is well combined. Wrap the dough with plastic wrap and refrigerate for one hour or until firm.
- Preheat the oven to 375F. Lightly grease mini tart pans and set aside.
- On a lightly floured surface, roll the tart dough out until it 1/8" thick. Cut out circles one inch larger than the circumference of your tart pans. Gently press the dough into the edges of the pan and cut off any excess dough with a pairing knife. Repeat with the rest of the dough. Refrigerate the tart shells until needed.
- In a bowl, combine the ingredients for blackberries. Toss to combine thoroughly.
- Fill the tart shells with the blackberries and bake for 30-40 minutes until the blackberries have released it's juices and and starts to bubble. Let it cool before taking it out of the mold.
Chamomile Cream
- Heat half of the heavy cream in a saucepan over medium heat. Add the chamomile tea and bring to a simmer. Turn off the heat and let it steep for for 10 minutes. Strain and let it cool.
- In a stand mixer fitted with a whisk attachment, whisk the the the heavy cream on medium speed. Slowly add the sugar and whisk until it reaches soft peaks. Add a dollop of whip cream and serve.
