Experienced housewives know that blackberries are complex and capricious berries in cooking. It then flows out, painting everything around in an ink color, or it completely disappears in an unknown direction, leaving behind sad black puddles. But knowing some tricks, you can still bake luxurious blackberry pies.
Blackberries are a tasty, low-calorie berry that contains vitamins A, E, C, K and group B, pectins, minerals, organic acids, and fiber. In terms of its taste, it is not inferior to strawberries and raspberries. Fresh blackberries are especially good and useful, which does not prevent them from being an excellent base for jam, marmalade, preserves and, of course, filling and decoration for all kinds of pies, tarts and cakes.
Blackberry pie: a simple recipe
Ingredients:
- Sugar - 180 g
- Wheat flour - 5 tbsp. l.
- Blackberries - 200 g
- Milk (3.2% fat) - 150 ml
- Chicken eggs - 2 pcs.
- Baking powder for dough - 1 tsp.
- Butter - 10 g
Preparation:
- Sift the flour through a fine sieve.
- Clean the blackberry from garden debris, rinse thoroughly.
- Pour sugar into a bowl. Whisk in two eggs and beat thoroughly with a whisk or hand blender on lowest speed. A light foam should form.
- Pour in milk. Stir vigorously.
- Add sifted flour and baking powder and mix the dough with a whisk or blender. The dough should be very smooth.
- Preheat oven to 170 degrees.
- Grease a baking dish with butter, pour half of the dough into it, lay out most of the berries. Pour in the second half of the text and spread the remaining berries on top.
- Bake for 1 hour. Serve hot or chilled.
Blackberry yeast cake
If the dough is successful, the cake will be very fluffy. Also note that hot yeast dough breaks and crumbles, so serve it cold.
Ingredients:
- Sugar - 150 g
- Wheat flour - 350 g
- Dry yeast - 10 g
- Blackberries - 200 g
- Butter - 80 g
- Serum - 150 g
- Salt - on the tip of a knife
- Starch - 2 tsp
Preparation:
- Grind egg, salt and sugar until light foam appears.
- Add butter, knead, pour in 150 ml of warm whey, mix. Add 10 g of dry yeast and two tablespoons of flour. The yeast should be completely dissolved.
- Knead the dough. It should be smooth and not very dense. Leave it to rise for about an hour. If the dough rises too much, you can knead it a little.
- When the dough is ready, roll out two circles with a diameter that matches your baking dish, but the circle for the bottom of the cake should be larger by the height of the sides (6-8 cm). Set aside the rest of the dough - we will make decorations out of them.
- Grease the mold with oil, lay out a large circle, form the sides. Let stand for 10 minutes.
- Grease the bottom layer with oil and sprinkle with flour. It will absorb excess moisture from the berries (there will be a lot of it).
- Now, finally, the blackberry. Mix berries with starch. If you have fresh berries, reduce the amount of starch to one teaspoon.
- Put the berries with starch in a mold, sprinkle generously with sugar. Keep in mind that blackberries produce a lot of juice, so it is not necessary to lay out a lot of berries.
- Close the berries with a smaller circle of dough, fasten the edges.
- Now let's get back to the rest of the test. They need to be rolled out, cut or torn into strips (about 1 cm wide), braided with an oblique or plait. Place on top of the cake in a spiral or in an arbitrary pattern of your choice.
- Preheat oven to 200 degrees. Bake the cake for 45 minutes. Serve chilled. Sprinkle with powdered sugar if desired.
Sour cream with blackberries
Ingredients:
- Flour - 200 g
- Sugar - 120 g
- Milk - 5 tbsp. l.
- Blackberries - 250 g
- Cottage cheese - 120 g
- Chicken eggs - 2 pcs.
- Baking powder for dough - 2 tsp.
- Butter - 60 g
- Sour cream 20% - 300 g
- Starch - 2 tsp
- Vanilla sugar - 1 tsp
Preparation:
- Cooking the dough. Mix cottage cheese, milk, butter and sugar. Sift the flour through a fine sieve, add baking powder, sift again over the curd mixture. Substitute the dough and roll into a large ball.
- Cooking the filling. Put sour cream, sugar, eggs, starch and vanilla sugar in a blender and beat until smooth. If the cream is too runny, add another teaspoon of starch.
- Line the baking dish with baking paper. Preheat the oven to 180 degrees.
- Roll the dough into a circle a little larger than your baking dish and very carefully, trying not to break anywhere, transfer it to the baking dish. Sculpt the sides and cover with sour cream. Arrange the blackberries evenly on top.
- Place the dish in a preheated oven and bake for 45-50 minutes. The cream must definitely thicken.
- Remove the cake and let cool slightly. Then remove the rims of the pan and gently drag the cake onto a flat surface.
- Cut and serve chilled.
French tart with blackberries and custard
Ingredients:
- Flour - 250 g
- Sugar - 150 g
- Blackberries - 300 g
- Chicken eggs - 4 pcs.
- Butter - 100 g
- Milk - 0.5 l
- Vanilla sugar - 1 tsp
- Powdered sugar to taste
Preparation:
- Cut the butter into cubes and grind with flour.
- Add sugar and 1 egg, knead the dough. Assess its consistency. If it is very thick, add very little water or milk.
- Roll out the dough, grease the mold with butter, transfer the dough into it and form the sides. Make pricks with a fork and refrigerate for 30 minutes.
- Preheat the oven to 200 degrees. Place the dough in a preheated oven, bake for 25 minutes.
- Prepare the custard. In a saucepan, combine three egg yolks, sugar and vanilla sugar, beat with a whisk, fork or blender. Pour in two tablespoons of flour, gradually, as if sifting, so that no lumps form. Pour in milk, mix thoroughly with a whisk or hand blender at low speed.
- Place the saucepan over medium heat. Stir constantly, boil the cream. The cooking time is determined by the consistency of the cream - it should turn out to be quite thick.
- Take the baked base out of the oven, put the cream on it, smooth it out. Spread the blackberries on top, evenly distributing the berries over the surface of the cream.
- Put the cake in the refrigerator for at least five hours. Sprinkle with icing sugar before serving. You can also add a small scoop of vanilla ice cream to the flavor.
Blackberry and Cream Cheese Puff Pie
Experienced chefs, of course, can prepare puff pastry themselves, but this process is laborious and with an uncertain result, so the best solution is to buy a ready-made one.
Ingredients:
- Finished puff pastry - 250 g
- Flour - 1 spoon
- Sugar - 2 tbsp. l.
- Milk - 5 tbsp. l.
- Blackberries - 400 g
- Chicken eggs - 2 pcs.
- Cream cheese - 450 g
- Vanilla sugar - 1 tsp
- Butter
Preparation:
- You will need a 20 cm split baking dish. Cover it with baking paper and brush with butter.
- Defrost the dough and roll out to 3-4 mm. Cut out a circle with a diameter of about 30 cm and transfer it to the mold. Form neat sides of the same height. Put the form with the dough in the refrigerator for 30-40 minutes.
- Preheat the oven to 200 degrees.
- For the filling, grind sugar and vanilla sugar with eggs, stir in cream cheese and flour. Mix everything with a fork, whisk or hand blender.
- Take the form with the dough out of the refrigerator, pour the filling, put in the preheated oven for 25 minutes. The filling should be baked properly.
- Remove the cake from the oven, let cool for about 15 minutes, remove the sides and drag the cake onto the wire rack. Cool and put in the refrigerator for a while.
- Serve cold, spread the blackberries over the surface.
