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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From Southern Living 1993. Ingredients:
10 ounces frozen tart shells |
2 quarts fresh blackberries (or 2-16 oz pkg frozen berries, thawed) |
1 cup water |
1 3/4 cups sugar, divided |
1/2 cup self rising flour |
1/4 cup butter |
2 1/8 teaspoons vanilla extract, divided |
1 cup whipping cream |
fresh blackberries |
mint sprig (to garnish) |
Directions:
1. Bake the tart shells according to the package directions and cool completely.
2. Combine the berries and water in a saucepan and bring to a boil.
3. Reduce the heat and simmer for 5 minutes, or until the berries are soft.
4. Mash the berries and strain 2 cups of juice.
5. Discard the pulp and seeds.
6. Combine the sugar and flour in a saucepan.
7. Add the blackberry juice, whisking constantly until smooth.
8. Bring to a boil, whisking.
9. Reduce heat and simmer for 3 min or until thickened.
10. Remove from heat and add butter and 2 t vanilla.
11. Spoon the filling into the cooled tart shells.
12. Cool completely.
13. Beat the whipping cream on medium heat until foamy.
14. Gradually add in 1/4 c sugar.
15. Beat until stiff peaks form.
16. Stir in 1/8 t vanilla.
17. Put a dollop or two of whipped cream on top of the tarts.
18. Garnish as desired with fresh blackberries and mint sprigs.
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