Blackberry and Lemon Caramel Tartlets
Blackberries come fully alive when paired with this fresh lemon caramel sauce and baked up in a thick, sweet pastry crust.
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings 4 tartlets
- 150 grams all-purpose flour
- 50 grams sugar
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 25 grams almond meal
- 3 ounces unsalted butter cold
- 1 egg
Lemon Caramel Sauce
- 2 ounces butter
- 2 lemons juiced
- 66 grams sugar
- 1/4 teaspoon salt
- 12 ounces blackberries 2 pints
- 16 grams flour
- 50 grams sugar
- 0.5 ounces butter
- 1 tablespoon white sugar
Preheat oven to 375 and prepare four mini tart pans by buttering the bottoms and sides. Alternatively, use one large 9-inch tart pan.
Combine flour, sugar, baking powder, salt, and almond meal in a food processor and pulse two or three times. Add butter in small cubes and pulse until the mixture is the consistency of fine crumbs. Add egg and run food processor until the dough comes together in a ball. Stop immediately.
Divide dough evenly between the four tart pans and press the dough into the pan, beginning with the sides and then covering the bottom. Refrigerate for 10 - 15 minutes.
After refrigeration, prick the sides and bottoms of the tarts with a fork to prevent the crust from puffing in the oven. Place in preheated oven and bake for 15 minutes, or until just golden brown.
While the tarts are in the oven, prepare the lemon caramel sauce. Add butter to a medium saucepan over medium heat. Allow the butter to melt, swirling the pan occasionally to ensure an even melt. Once the butter has melted, leave it in the pan over medium heat to brown. The butter will begin to foam.
When the butter has stopped foaming, is amber brown, smells nutty remove from heat and add lemon juice, salt, and sugar. Return to heat and swirl the mixture until the sugar dissolves. Heat the caramel until it reads 200 degrees Fahrenheit on a candy thermometer. Pour caramel immediately into a bowl to prevent further caramelization.
In a medium bowl, combine blackberries, sugar, flour, and butter until the blackberries are coated. The flour will thicken the lovely juices in the tarts.
Once the pre-bake has finished, remove the tarts from the oven and decrease oven temperature to 350.
Evenly distribute the blackberries between the four pans. Pour lemon caramel sauce over each tart, just to the brim of the tart crust.
Return filled tarts to oven and bake for 30 - 35 minutes, until tarts are bubbling and the crust has browned.