Delightful Blackberry Almond Tarts
Indulge in the delightful flavors of these exquisite Blackberry Almond Tarts, perfect for any gathering or a sweet treat at home. These mini tarts feature a buttery anise-infused biscuit base, layered with a rich homemade blackberry jam made from fresh berries, topped with a decadent almond sponge. A crunchy oat and biscuit crumble finish off these delightful pastries, making them not only a treat for the taste buds but also a feast for the eyes. Serve them warm or at room temperature for a delightful dessert that will impress your family and friends alike.
12
Servings
N/A
Calories
15
Ingredients
Ingredients
All-Purpose Flour
2 cups (Divided (1 1/2 cups for crust, 1/2 cup for frangipane))
Quick-Cooking Oats
1 1/4 cups (Separated (3/4 cup for crumble, 1/2 cup for crust))
Anise Extract
1 1/2 teaspoons (Divided (1 teaspoon for crust, 1/2 teaspoon for crumble))
Salt
1/2 teaspoon (To taste)
Baking Powder
1 teaspoon
Unsalted Butter
1 cup (Divided (6 tablespoons melted, 1/4 cup cold, cubed for crust, 1/2 cup softened for frangipane))
Granulated Sugar
9 tablespoons (Divided (5 tbsp for crust, 4 tbsp for jam))
Milk
1 cup (Divided (3/4 cup cold milk for crust, 1/4 cup for crumble))
Blackberries
12 ounces (Fresh, for jam)
Vanilla Extract
1/4 teaspoon
Lemon Juice
1/2 tablespoon (Freshly squeezed)
Powdered Sugar
1/2 cup
Room Temperature Eggs
4
Almond Extract
1/2 teaspoon
Almond Flour
1/2 cup
Instructions
1
For the crust, combine 1/2 cup quick-cooking oats, 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, 1 teaspoon baking powder, and 5 tablespoons granulated sugar in a mixing bowl.
2
Using a pastry cutter or your hands, blend in 1/4 cup of cubed cold unsalted butter, mixing until the mixture resembles coarse breadcrumbs without any large lumps.
3
In a small bowl, mix 1/2 teaspoon of anise extract with 1/4 cup of cold milk, then pour it into the flour mixture. Add additional milk, one tablespoon at a time, mixing until a cohesive dough forms.
4
Divide the dough into two disks, wrap in plastic wrap, and refrigerate until firm, about 30 minutes.
5
Preheat the oven to 400°F (200°C). Roll out one disk of dough on a lightly floured surface to about 1/4 inch thick.
6
Use a 3-inch cookie cutter to cut out circles and place them in muffin tins, piercing each circle with a fork 2 to 3 times.
7
Bake the crusts for 8 to 10 minutes until they're golden brown. Repeat with the second disk of dough. Allow to cool slightly in the tins before removing.
8
To make the blackberry jam, combine 12 ounces of blackberries, 4 tablespoons of granulated sugar, 1/2 tablespoon of lemon juice, and 1/4 teaspoon of vanilla extract in a saucepan. Cook over medium heat, mashing the blackberries until smooth and reducing the mixture until it thickens enough to coat the back of a spoon. Remove from heat and let cool.
9
For the frangipane cream, cream together 1/2 cup softened unsalted butter and 1/2 cup powdered sugar until light and fluffy. Add 4 room-temperature eggs one at a time, mixing well after each addition. Then add 1/2 teaspoon of almond extract, 1/2 cup of almond flour, and 1/2 cup of all-purpose flour and blend until smooth.
10
In a separate bowl, prepare the crumble by grinding cooled baked biscuit crusts into crumbs, and then mix in 3/4 cup of quick-cooking oats, 6 tablespoons of melted butter mixed with 1/2 teaspoon of anise extract, and just enough milk to create a crumbly, yet cohesive texture.
11
Fill each cooled tart crust with 1/2 tablespoon of blackberry jam and top with 2 tablespoons of frangipane. Then sprinkle about 1.5 tablespoons of the crumble mixture on top.
12
Bake assembled tarts in the oven for 12 to 15 minutes until golden brown and the filling is puffed and lightly set.
13
Let tarts cool in tins for about 10 minutes, then gently remove them using a spoon and allow to cool completely on a wire rack before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Delightful Blackberry Almond Tarts?
Delightful Blackberry Almond Tarts are mini pastries featuring an anise-infused biscuit base, homemade blackberry jam, an almond frangipane sponge, and a crunchy oat crumble.
How many servings does this recipe make?
This recipe is designed to make 12 individual tart servings.
What ingredients are in the tart crust?
The crust is made from quick-cooking oats, all-purpose flour, salt, baking powder, granulated sugar, cold unsalted butter, anise extract, and milk.
What is the required oven temperature for the crust?
The oven should be preheated to 400°F (200°C) for baking the crusts.
How long should the tart dough be refrigerated?
The dough should be wrapped in plastic and refrigerated for about 30 minutes until it becomes firm.
How thick should I roll out the tart dough?
Roll out the dough on a lightly floured surface to a thickness of approximately 1/4 inch.
What size cookie cutter is recommended for the tart bases?
A 3-inch cookie cutter is used to cut out the circles for the muffin tins.
How long do the crusts bake before adding the filling?
The crusts should be baked for 8 to 10 minutes until they reach a golden brown color.
How is the homemade blackberry jam prepared?
Combine blackberries, sugar, lemon juice, and vanilla in a saucepan; cook and mash until the mixture thickens enough to coat a spoon.
What are the ingredients for the frangipane cream?
The frangipane consists of softened unsalted butter, powdered sugar, room-temperature eggs, almond extract, almond flour, and all-purpose flour.
How should the eggs be added to the frangipane?
Add the four room-temperature eggs one at a time, mixing well after each addition to ensure a smooth cream.
What is the crumble topping made of?
The crumble is made from ground baked biscuit crusts, quick-cooking oats, melted butter mixed with anise extract, and a little milk.
How much blackberry jam goes into each tart?
Each cooled tart crust should be filled with 1/2 tablespoon of the prepared blackberry jam.
How much frangipane is used per tart?
Each tart is topped with 2 tablespoons of the almond frangipane cream over the jam layer.
How much crumble should be sprinkled on each tart?
Sprinkle approximately 1.5 tablespoons of the crumble mixture on top of the frangipane.
What is the final baking time for the assembled tarts?
The assembled tarts should bake for 12 to 15 minutes until golden brown and the filling has puffed.
How long should the tarts cool in the muffin tins?
Let the tarts rest in the tins for about 10 minutes before attempting to remove them.
What is the best way to remove the tarts from the tin?
Gently lift the tarts out of the muffin tins using a spoon after they have partially cooled.
Should the tarts be served warm or cold?
These tarts can be enjoyed either warm or at room temperature.
Can I use frozen blackberries for the jam?
While the recipe suggests fresh berries, frozen blackberries can be used if fresh are unavailable, though cooking times may vary slightly.
What type of oats are best for this recipe?
Quick-cooking oats are specifically called for in both the crust and the crumble topping.
What does the anise extract contribute to the flavor?
Anise extract adds a unique, subtle licorice-like herbal note to the biscuit base and the crumble.
Does the recipe require salted or unsalted butter?
The recipe specifies unsalted butter for the crust, the frangipane cream, and the crumble.
How do I prevent the crust from bubbling during the first bake?
Pierce each dough circle with a fork 2 to 3 times before placing them in the oven.
What is the purpose of the almond flour?
Almond flour is the key ingredient in the frangipane, providing a rich, nutty flavor and a soft sponge-like texture.
How should I store these tarts?
Store the tarts in an airtight container at room temperature for a day or in the refrigerator for longer freshness.
Is the lemon juice necessary in the blackberry jam?
Yes, lemon juice provides acidity that balances the sugar and helps the natural pectin in the berries set the jam.
Can I substitute the almond extract?
If you prefer not to use almond extract, vanilla extract can be used as a substitute, though the flavor profile will change.
What is the consistency of the crumble before baking?
The crumble should be moist enough to be cohesive but still maintain a chunky, crumbly texture.
Do I need to grease the muffin tins?
The recipe does not specify greasing, as the high butter content in the crust usually prevents sticking, but a light coating can be used for extra security.