Ingredients and Weight:
- 1 sheet puff pastry (17.3 oz / 490g)
- 1 pint blackberries
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 cup water
- 1 egg, beaten
- 1 tablespoon water
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- On a floured surface, roll out the puff pastry to a 12-inch square.
- Cut into 8 equal squares.
- Place the puff pastry squares on a baking sheet lined with parchment paper.
- In a medium bowl, combine the blackberries, sugar, cornstarch, and water. Set aside.
- Brush the edges of the puff pastry squares with the beaten egg.
- Spoon the blackberry mixture into the center of each square.
- Fold the edges of the puff pastry over the filling, pressing gently to seal.
- Brush the tarts with the egg wash made from the beaten egg and 1 tablespoon water.
- Bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbly.
Nutritional Information:
- Calories: 250 per tart
- Carbohydrates: 30g
- Protein: 5g
- Fat: 15g
Dish Characteristics:
- Flaky and buttery puff pastry
- Sweet and tart blackberry filling
- Perfect for breakfast, brunch, or dessert
- Visually appealing for any occasion
User Comments:
- "These tarts were a hit at my party! They looked stunning and tasted even better."
- "The perfect balance of sweet and tart. I loved the crispy pastry."
- "So easy to make and a great use for fresh blackberries."
- "The filling was slightly runny, but the tarts still tasted delicious."
- "Would definitely recommend these tarts if you're looking for a simple but impressive dessert."
Special Precautions and Tips:
- Make sure the puff pastry is cold before rolling it out, as this will help prevent it from shrinking in the oven.
- If you don't have a pastry brush, you can use a spoon to spread the egg wash over the tarts.
- If the filling starts to bubble over during baking, reduce the oven temperature by 25°F (10°C).
- Store any leftover tarts in an airtight container in the refrigerator for up to 3 days.
