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flour Brisee together fresh blackberries almonds fresh blackberries sugar lemons fresh raspberries liqueur
Viewed: 118 - Published at: 6 years agoIngredients
- All-purpose flour, for dusting
- 1/2 recipe Pate Brisee, Cornmeal Variation
- 1/2 pint Old Bachelors Jam (recipe follows), flavors stirred together, or 1 cup best-quality store-bought blackberry jam
- 12 ounces (about 3 cups) fresh blackberries
- 1/4 cup sliced almonds, toasted (see page 343)
- 2 pounds (about 7 cups) fresh blackberries
- 3 1/2 cups sugar
- 2 lemons, halved
- 2 pounds (about 7 cups) fresh raspberries
- 1/2 cup (4 ounces) kirsch or other cherry-flavored liqueur
- (makes 4 half-pint jars)
Method
- Preheat oven to 375F.
- On a lightly floured surface, roll out dough to a 12-inch round, 1/4 inch thick.
- Press dough into bottom and up sides of a 10-inch springform pan.
- Trim edges to come 1 inch up sides of pan.
- Refrigerate or freeze until firm, about 30 minutes.
- Pierce bottom of shell all over with a fork.
- Bake until golden brown, about 25 minutes.
- Immediately spread jam in tart shell.
- Top with blackberries; sprinkle with almonds.
- Bake 10 minutes more.
- Transfer to a wire rack to cool slightly.
- Serve warm.
- Bring blackberries, 1 3/4 cups sugar, and juice of 1 lemon to a simmer in a large pot.
- Cook until sugar dissolves and berries are soft, 4 to 5 minutes.
- Press a parchment round directly on surface of jam, and refrigerate overnight.
- Repeat with raspberries and remaining 1 3/4 cups sugar and juice of 1 lemon in another large pot.
- Remove parchment rounds; bring each pot to a boil.
- Cook over medium-high heat until berries are slightly broken down and mixture is consistency of very loose jelly, about 12 minutes for blackberries and about 17 minutes for raspberries.
- Divide blackberry jam among 4 half-pint glass jars, filling each halfway; top each with 1 tablespoon kirsch.
- Divide raspberry jam among jars; top each with 1 tablespoon kirsch.
