Blackberry Buttertarts

Watch the video here: https://www.youtube.com/watch?v=pdQJMBjyN0c&ab_channel=RonKalenuikChefK

Psalms 104:14-15 TPT

Your compassion brings the earth’s harvest, feeding the hungry. You cause the grass to grow for livestock, along with the fruit, grains, and vegetables to feed mankind. You provide sweet wine to gladden hearts. You give us daily bread to sustain life, giving us glowing health for our bodies.

For Pastry:

1 ½ cups flour

¼ cup sugar

1 teaspoon ground cinnamon

⅛ teaspoon salt

10 tablespoons butter, cold unsalted

2 egg yolks

1 tablespoon heavy cream

¼ teaspoon vanilla extract


Cut twelve 4” (10 cm) squares of parchment paper.

Using a food processor, pulse the flour, sugar, cinnamon, salt to combine thoroughly.

Cut cold butter into small cubes.

Add the butter into the flour mixture within the food processor.

Pulse this mixture in the food processor until the consistency becomes that of a coarse meal.

In a small cup, combine the egg yolk, heavy cream and vanilla and stir well together. Add the egg mixture to the food processor and pulse to combine.

To make tartlet shells:

Turn the pastry onto the working surface and knead lightly for just a few seconds, to form a smooth disc. Divide the pastry into two equal portions, wrap each piece in plastic foil and refrigerate until needed. It will keep for a week in the fridge and a month in the freezer.

Brush a muffin tin with melted butter, place the tin in the fridge and leave to set for about 30 minutes.

Dust the working surface with very little flour. Take one portion of the wrapped pastry out of the fridge and divide it into 6 parts. Form 6 small balls and roll each one into a circle, about 2-3 mm thick and large enough to cover the bottom and the walls of the muffin tin.  Using a small jar or tumbler that will fit into the muffin tin wall, dip the bottom into flour just to dust it, place a pastry round around the flour dipped bottom. Place a parchment square around the pastry and gently shape into the tart size and place the tart with the parchment into the muffin tin well. Repeat with another portion of pastry.

Or for a Tart (Pie) shell:

Shape the dough into a disk on a foil. I usually do it with my hands and fingers pushing the dough away from its center into a round shape, pressing into the foil. Use a very small amount of flour to dust working surface to avoid dough clinging to the foil. I occasionally bring the tart pan over the tart dough to make sure the round I am making is larger in diameter than a wall of my tart pan.Grease the 9.5 inch tart pan. Then, I take the foil and ease the round into a tart pan, patting it firmly into the bottom and up the sides. Carefully remove the foil.

For the Filling:

1 cup fresh blackberries, rinsed and patted dry

1 lemon, zested

¾ cup brown sugar

⅓ cup Maple syrup

2 eggs

2 tablespoons melted butter

1 tablespoon vanilla extract

1 pinch salt


Preheat the oven to 400°F (200°C). Place the muffin tin  on a baking sheet.

Lightly mash blackberries and lemon zest together in a small bowl. Spoon evenly into tart shells.

Whisk brown sugar, Maple syrup, eggs, melted butter, vanilla, and salt together in a bowl. Spoon mixture evenly over blackberries.

Bake in the preheated oven until filling is bubbly and shells are golden, 22 to 27 minutes. The baking time will vary depending on how gooey you like your butter tarts.

Cool to room temperature, top with whipped cream or merinque if desired.