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Ideas for qt of tart blackberries?

18 years ago

I bought a qt of blackberries that seem a bit tart.

There are also some good peaches at farm stands out there, I

have a couple left that I haven't eaten and could get more.

Does anyone have a simple (I just don't feel up to anything involved) recipe for blackberries?

A crisp or crumble or tart or ?

And do blackberries go with peaches?

Thanks,

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Comments (4)

gardenguru1950
18 years ago
SUMMER FRUIT CLAFOUTIS

Serves 8

Melt 1 stick of butter in a 9 x 13 pan.

Slice 1-1/2 pounds of mostly peeled peaches into the pan. Mix with 1/2 pound blackberries.

Top with Â½ to 1 cup of sugar (the lesser if the fruit is sweetly ripe) and sprinkle with Â¼ teaspoon almond extract and Â¼ teaspoon vanilla.

Set aside.

Mix together:

1 cup sugar
Â¾ cup flour
1 teaspoon baking powder
Â¾ cup milk

This should be a thin batter.

Pour it over the fruit.

Put a cookie sheet on the rack under the pan (it often boils over).

Bake at 350Â° for 1 hour and 15 minutes.

Joe
dgkritch
18 years ago
Drain the berries and spread in a 9 x 13 (greased) pan.
Sprinkle with 1/4-1/2 c. sugar.
Combine about 1 c. oatmeal, 1/4 c. brown sugar and 1/4 c. melted butter. Mix until crumbly and sprinkle on top of berries. Bake at 350 about 20-30 minutes until bubbly and nicely browned. Serve with ice cream or whipped cream!

I sub Canola oil for the butter to get in some "healthy oils".

Or, Spread drained berries in pan, sprinkle a yellow cake mix over the top and drizzle with 1/2 c. melted butter. Bake about the same. Easy, quick, dessert!!

Deanna
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I just had some of the tart with some friends at work - they loved it, but I think it needs some revision. First of all, the lemon curd was too sweet, but I think this is because I used Meyer lemons, and I will adjust for that in the future. The other problem was that the edge crust was a bit hard - still tasty and good to eat, but a bit difficult to cut. I think the problem here is that I started the crust at 425 degrees for 11 minutes with the aluminum foil and pie weights and then returned it to the oven for 17 minutes with the oven turned down to 350 degrees. The recipe that called for a 425 oven expected me to put the curd in the crust for the second baking, but I decided not to do that because I knew it was not going to fit, and I had already adjusted the curd recipe so that it would not require baking after being cooked on the stovetop. Also, I took the shortcut of not chilling the dough as long as the recipe called for, but I don't think this would have caused the crust to come out hard. Anyway, no one complained about the crust being hard, and so maybe I just need to serve it with a knife in addition to a fork - the forks were plastic, which didn't help. I pretty much followed Anne Burrell's recipe, except that I used four eggs plus one egg white in the curd plus one tablespoon of cornstarch to help it set without baking. I did refer to Ina's recipe as well, especially the part about pricking the inside of the shell after removing the pie weights. Actually, I forgot to do that before the second baking, but I pricked it after baking to deflate it. One tip of my own that I added was to add the lemon zest to the curd just before cooking it, and I stirred it in with a spoon instead of a whisk. Let me know what suggestions you have regarding the crust. Thanks! Lars
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Thank-you, Colleen! I see what you mean! I've been so immersed in it, and even had long running threads about what to do with discard, that it just didn't occur to me that "sourdough discard" and "sourdough" wouldn't be informative phrases. You're right! Everybody, I apologize!! So, when one feeds the sourdough starter (gives it new flour and water to munch on), the same proportion of the old is taken off and put in a jar, keeping it from growing and growing, to become pancakes, waffles, or quickbreads. The rising power is diminished because it hasn't been fed, but it's still good food as wet flour. For biscuits, it's great, especially when it's been in the jar longer, because it's already acidic (longer=more acidic) and will rise with baking soda, so you don't need buttermilk. You can also just put it in breads, cakes or anything else as so much flour and water, which also may rise some if you give the remaining yeast some fresh flour to gnaw on. Therefore, the pancakery of a clafoutis seemed like a good use for a cup of white flour sourdough discard. IC, you're much closer to the source for clafoutis. If you have a recipe or proportion you'd care to share, I'm all for it. Eggy is good. :) Thanks for the good wishes everybody. I'm still not ready to deal with the fruit, but I'm mostly better.
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Well, lesson learned, don't bother buying blackberries out of season. They were pretty tasteless. If I ever get a hankering for blackberries out of season again I'm going with frozen. Also, that summer torte recipe from Marian Burros needs a more juicy fruit like plums, peaches, strawberries, even ripe pears or cherries. The blackberries were too spartan. Here's a photo. It just wasn't enough flavor contrast between the cake and the berries, they didn't ooze any juice into the cake.
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There are many postings to fruit forums about blackberries and below-zone-6 and most of those growers have to resort to covering or burying the canes for overwintering. Erect thornless blackberry varieties do not lay down well for covering or mulch. A 10-foot row can be trellised with just one stake or post at each end. I have various caneberry varieties planted only 2 feet apart in the rows, but that takes a lot of training and pruning. Consider thornless Logan as one of your varieties, it is not so vigorous. The bottom line for the home grower is how many berries can you use? I have to prune out lots of blackberries at the green or red stage to keep 30 row-feet under 50 pounds, and most of that gets pureed or juiced.
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User
18 years ago
What about a Blackberry Galette?

Add more sugar if the blackberries are really tart.

Make your favourite pastry. Roll out into a round. Place on cookie sheet covered with parchment. Mix berries with sugar, and a little bit of flour. (Lemon or orange zest optional). Place the berries in the centre, fold the pastry over the edges of the berries ,leaving the centre uncovered. Brush with milk and sprinkle with more sugar. Bake in a 400Â°F until pastry is golden brown. About 35 to 40 minutes.

Home Cookin Chapter: Recipes From Thibeault's Table

Maple Oatmeal Pastry
====================
Source: Foodtv.ca
Anna Olson

Dough

* 2 cups all purpose flour
* 2 tbsp oats
* 1/2 tsp baking powder
* 1/2 tsp salt
* 1 cup unsalted butter, cut into pieces and chilled
* 2 tbsp sour cream
* 2 tbsp maple syrup
1. Preheat oven to 350 F.
2. Combine flour, oats, baking powder and salt in a bowl. Cut in butter the texture of coarse meal. Stir sour cream and maple syrup and add to dough, Mixing until it just comes together. Chill dough for 15 minutes.
jimster
18 years ago
Sabayon With Blackberries
6 to 8 servings 1 pound (2 pints) ripe blackberries 6 egg yolks 1 cup sweet Marsala wine or port, sherry, or Madeira 1/3 cup sugar, plus more to taste Whisk to blend the yolks, Marsala, and sugar in a stainless\-steel bowl. Rest the bowl in a saucepan over hot water. Whisk constantly for 4 to 5 minutes or more to cook the sauce, until it has the consistency of lightly whipped cream. Clear the bottom of the bowl constantly with the whisk so that the eggs do not scramble, and adjust the heat as needed. Taste the sauce Â the sabayon should never get so hot that you can't stick your very clean finger in it Â and whisk drops of lemon juice or more sugar if you want. When thick, foamy, and tripled in volume, remove from heat. It can be served hot as is, tepid, or cool. To cool, set the bowl over a larger bowl of ice cubes. Spoon a portion of berries Â 1/2 cup or more Â into each goblet or glass, and top with 1/3 to 1/2 cup of sabayon. Or put the sauce in the glass first, then the berries. Adapted from Julia and Jacques Cooking at Home Berry Liqueur ~~~~~~~~~~~~~ See the link below for a thread on making berry liqueurs. Blackberries make a very good one and its practically no work at all. Jim Here is a link that might be useful: [Berry Liqueur](http://forums.gardenweb.com/forums/load/harvest/msg0823473028955.html?15)

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