Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Thursday, June 7, 2012

What to bring?

A couple of weeks ago, I was asked to bring something to the party that was being held for a dear friend who was retiring after a 34 year education career.     Of course, I said yes.     And then yesterday, I remembered my promise and gave some thought as to what to bring.

And this morning, I made the decision . .  .

Blackberry tartlets.         For it is blackberry season on the prairie.   A very early blackberry season and I had bought a quart at the Farmer's market on Saturday.     There is nothing like our little wild blackberries -- eaten raw for breakfast, made into cobbler or pie or . . . made into tartlets!

A silver tray full of wild blackberry filled little pastries.

Topped with lemon curd whipped cream, a wild blackberry and a sprig or two of lemon verbena.

You can see the lemon zest from the curd in the whipped cream.  

I brought home an empty tray and received rave reviews on my tartlets.     Although there were several steps, they really were easy to make.

I used my Williams Sonoma tartlet pan.    It was one of those impulse purchases but I simply adore it for it makes wonderful little tartlet shells.  


1 package Pillsbury piecrust
2 cups fresh wild blackberries
1/4 c. sugar
1/4 c. water
1 T. cornstarch
zest from 1/2 lemon
1/2 T. butter

Cut the pastry to fit either the Williams Sonoma tartlet pan or mini muffin pans.     Prick the bottom of the pastries and bake in a 425 oven until light brown.     Cool.      Place 1 cup of blackberries and 1/4 c. sugar in a saucepan.    Mix water and cornstarch and add to blackberries and sugar.    Stir until thickened.    Add lemon zest and butter.

Cool filling.   

Once cool, fill cooled tartlet shells with filling.     Put 1/2 cup heavy cream in mixing bowl and with whisk attachment beat until peaks stand.     Add 1/4 cup lemon curd.     Spoon lemon curd whipped cream on top of filled tarts.

Decorate with another blackberry and a sprig of lemon verbena.

It is Friday and I'm joining Michael at Designs by Gollum for Foodie Friday.


Bernideen said...

Martha - these are very pretty and I'm sure very delicious too!

Bernideen said...

As I am printing this I think the same recipe would work if they were blueberries, raspberries or even strawberries - what do you think?

On Crooked Creek said...

These look divinely delicious!

Rosemary said...

oh yum! these are beautiful!

podso said...

Excellent idea. I'm sure they made a big hit!

Maria said...

What beautiful little desserts!!!! I'm sure they were delicious too!