Blackberry Serrano and Brie Tartlettes

This Blackberry Serrano and Brie Tartlette is sweet with berries with just a touch of heat. The best of both worlds brought together.

There is something about a little tart that is the epitome of charming. The effort to make individually formed little desserts for your family or guests just says something special.

When Abby Dodge posted this month’s #Baketogether challenge for Mini Pies I have to admit that I was sorely tempted to make some mini pies exactly like hers. A combination of blueberries and raspberries with an almond crumble on top.

I couldn’t help but wonder, ‘Why change something so delectable?’

Then I realized I really had very few raspberries left; the effort to dip them in chocolate for my Chocolate Raspberry Martini saw a fair number go in the ‘not quite up to snuff’ disposal system, i.e. my mouth…so those were out.

I tasted the blackberries in my fridge last night and they were so perfect; just the way they should be.

Perfectly ripe and even more perfectly sweet; I knew they had to be the star. Not having quite enough I was lucky to also have some blueberries in the fridge too but it was the blackberries that became the focus of this dessert.

I’ve run a small retail business online for a couple of years that I just shut down recently; running a web business and a food blog is more than enough to keep me busy.

I’ve still got some products left that I love and one is my absolute favorite jam of all time; Primo’s Blackberry Serrano Jam. Rich with chunks of berries and with the perfect touch of heat, I wanted to use it too.

Was it because I most often use it in conjunction with Brie for an appetizer that I had the brainiac idea to also add some Brie to this tart? I’m sure it was…and I’m glad of it too!

I’ve never put Brie in a mixer before so that was a leap of faith but mixing it up with some brown sugar, egg and yogurt that I added to the rest of the filling made for a beautiful rich sauce to surround the berries.

Completing my version were whole berries pressed into the top of the finished pies and then glazed with some more of the preserves.

The results were more stellar than I expected and a bit of time overnight letting it meld only made ‘really good’ even better.

This is most definitely a dessert but there is a lingering bit of heat that while not glaringly evident is sure there. How perfect is that?

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Blueberry and Blackberry Serrano Tartlettes

Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Appetizers
Servings: 4 Tarts
Calories:
Author: Creative Culinary

Ingredients

For the dough:

  • 1 ⅓ cups 6 ounces all purpose flour
  • 1 tablespoon granulated sugar
  • ½ teaspoon table salt
  • 8 tablespoons butter well chilled, cut into 8 pieces
  • 2 tablespoons + 1 teaspoon very cold water
  • 2 teaspoons freshly squeezed lemon juice

For the streusel topping:

  • cup 1 1/2 ounces unbleached all-purpose flour
  • ¼ cup 5/8 ounce oatmeal regular or quick cooking
  • ¼ cup 1 3/4 ounces firmly packed light brown sugar
  • Pinch of table salt
  • 4 tablespoons 2 ounces unsalted butter softened
  • ¼ cup chopped walnuts lightly toasted

For the filling:

  • 4 oz of Brie about 1/2 small round, rind removed and crumbled
  • 1 Tbsp brown sugar
  • 1 Tbsp yogurt or sour cream
  • 1 egg beaten you will only use approximately 1/2 of the egg
  • ½ tsp vanilla
  • cup jam I used Blackberry Serrano; use Raspberry Jalapeno or any variety you prefer
  • 2 Tbsp granulated sugar
  • 2 tablespoons unbleached all-purpose flour
  • Pinch of table salt
  • 2 cups 10 ounces fresh berries I used half blueberries and half blackberries rinsed and dried

For the garnish:

  • 12 large ripe, whole blackberries
  • 3-4 Tbsp jam warmed
  • 12 large ripe, whole blackberries
  • 3-4 Tbsp jam warmed

Instructions

To Make the dough:

  • Put the flour, sugar and salt in a food processor and pulse briefly to combine. Add the butter and shortening and pulse until the butter and shortening pieces are slightly larger than pea size, about 10 to 12 pulses depending on your machine.
  • Drizzle the water and lemon juice evenly over the flour mixture. Pulse until the dough begins to form moist crumbs that are just beginning to clump together, about 8 or 9 more pulses depending on your machine.
  • Dump the moist crumbs onto a large piece of plastic wrap and gather into a pile. With the heel of you hand, push and gently smear the dough away from you until the crumbs come together. Two or three ‘smears’ should do the trick. Shape into a 5-inch disc and wrap tightly in the plastic wrap and refrigerate until firm, about 2 hours, or up to 2 days.

Make the streusel:

  • Put the flour, oats, brown sugar, salt and butter in a food processor and pulse briefly until combined.Add the toasted walnuts and pulse just to combine. Put the streusel n the fridge while you make the filling and assemble the tarts.

To Assemble the Tarts:

    Make the filling and bake the tarts:

    • Put the Brie, brown sugar, yogurt or sour cream, half of the beaten egg and vanilla in a mixer and beat on low speed until all incredients are incorporated together.
    • Put the sugar, flour, and salt in a medium bowl and, using a table fork, mix until well blended. Add 1 cup of the blueberries and, using the table fork, crush the berries while stirring them into the sugar-flour mixture.
    • Add the Brie mixture and fold into the filling, then add the blackberries and toss to coat evenly. Spoon the filling into the lined tart dishes or muffin cups (they will be completely full). Scatter the streusel evenly over the filling.
    • Bake until the crusts and streusel are golden brown and the filling is bubbling, 25 to 27 minutes. Remove from the oven but leave it on.
    • Press 3 fresh blackberries into the center of each tart. Warm the jam and using a pastry brush, spread the warm jam over the fresh berries. Return to the oven for 2 additional minutes or until tester comes out clean. Remove from oven and let cool for 5 minutes.
    • Using a paring knife, run the blade between the crust and the pan to loosen the tarts from any sticky berry juices and let cool for 10 minutes..Using a thin, metal spatula carefully remove the tarts from the tart dishes or muffin cups and set them on a wire rack. Serve warm or at room temperature

    Nutrition

    Serving: 1grams

    The Giveaway

    I promised a Giveaway didn’t I? If you’re disappointed that it’s not a $500 mixer or the newest Cuisinart ice cream maker I won’t apologize. You can find those opportunities everywhere but how often do you have a chance to win a jar of  Blackberry Serrano Preserves?

    I’ll send a jar to two people…one picked from the folks in the #baketogether group and one picked from my other readers. What do you have to do? Easy…just leave a comment so I’ll know you were here!

    If you participate in #Baketogether, please do mention that in your comment and if you don’t…well, why not? Visit Abby’s site for all the details and come on board!

    Contest Closed!

    I’ll determine winners from comments left on this post until midnight, Friday, June 8, 2012.

    Disclaimer: I was not compensated for these preserves or paid to write this post. All opinions on the wonderfulness of this product are my very own.

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    57 Comments

    1. OOH, I just love hot and spicy foods. I would love to win a jar.Your Blueberry and Blackberry Serrano with Brie Tartlettes are divine. I can’t wait till I can make them. They would go well with my 4th of July party. Of course I will need a jar of Blackberry Serrano jam.

      1. Thanks so much Angie; appreciate your kind words on food and photos. The food part I’ve been doing for decades but that photo stuff? Well, let’s just say that I’ve come a long way baby. 🙂

    2. I’m not a fan of really truly spicy hot, but I love things with just a hint, and some sweetness to kiss my mouth and make everything all better! So if I do manage to get that lovely jar, I will surely be making these tarts with it!

      1. I couldn’t have said it better! I’ve never understood the need to burn the mouth; that would make the experience unpleasant wouldn’t it? These preserves and the resulting dishes I make with them are the epitome of perfection; I just love them.

    3. I love these tartlets…brie with anything fruity is always fabulous, but add a kick with the serrano in the blackberry preserves, and that makes it even better (you know me and spicy heat). They look beautiful, Barb…but everything you bake and cook looks beautiful. I hope I win these preserves so I can make them exactly as you did. By the way..it’s not ‘what’ you give away, it’s ‘who’ you are that makes everyone want it LOL

      1. What a sweet comment, thank you so much Lisa; it warmed my morning more than coffee. XO

    4. I am positively drooling over your tarts! What a creative take on Abby’s recipe. Using Brie is genius! I’ve been very excited for this month’s #baketogether and can’t wait to bake something soon.

      1. Thanks so much Hannah; sometimes stroke of genius is actually just ingredients on hand. 🙂

      1. They were so very good Sylvie…the touch of heat was not hugely evident, but it was there. Just the way I like it. 🙂

      1. They are delish! One of those things you try and think/hope will realize what is in your head…and they did!

      1. I just had to respond…Beeb huh? The name my dad called me throughout my childhood. I’m sure it was because my initials were BB but I had forgotten that…thanks for the memory.

    5. Barb these are not only beautiful but they are brilliant!! I have never used Brie in a dessert before and now you having me thinking how else to use Brie in a dessert!!! One of these days I am going to have to join you all in Bake Together – it sounds like too much fun!!

      And those preserves?? Oh my – sweetness and heat – my favorite combination!!

      1. That made me laugh…who knows how or why we get inspired. A jar of jam on the table had a lot to do with this and I’m sure you could have gone there too!

      1. I have more products in my store and figure…why seek out big companies when I can do some cool, smaller stuff myself? It’s not about getting a gazillion people to follow me at all; it’s about sharing. Sharing is caring. 🙂

    6. These pies look great, brie with blackberry and chilli sounds delicious! A wonderful idea, well done! Sadly I don’t think Im taking part in this months #baketogether unless I can make the pies for someone else (husband does not like fruit pie!)

      1. Make it for you! Then you can freeze them to pull out a treat for yourself when the ‘fruit pie’ craving hits. 🙂

      1. Exactly what I was going for. It’s definitely a dessert but an adult one for sure…with a kick!

    7. Wow – those tarts look amazing! My mouth is already watering for these blackberry preserves! Would be a great summer ice cream topping too! Thanks!

      1. I’m even thinking I need to make a cocktail with them Ray. Blackberry Serrano Margarita? Maybe.

    8. I love mini pies. They are just so convenient and a great way for portion control ;). These look wonderful and I am loving the use of spicy preserves!

    9. What an absolutely brilliant recipe. I’m quite sure I would have never thought of using brie in this way – stroke of genius that is. I enjoyed my first time participating in #baketogether and am really looking forward to this month’s challenge.

      1. I won’t deny it was a leap of faith; I know some folks put a slice of brie on a pie but I just decided to take a gamble. Without the inclusion of the egg and yogurt it was just crumbled Brie in my mixer; they held it together nicely. Glad you’re participating with us; just a wonderful group of people.

      1. I wish the same; we should start a food blogger commune; can you imagine the meals and camaraderie?

    10. Those preserves look scrumptious! Melt in my mouth blackberries and thank you for the recipe too! Great tasty giveaway!

      1. They are so good. I say ‘I could eat them from the jar with a spoon.’ but that’s a lie. In truth it’s ‘I have eaten them from the jar with a spoon.’ Great for breakfast on English muffins and appetizers with some creamy cheese. I’ve even used them for a port roast. Shoot…why am I giving them away again? 🙂

    11. When I think of pies, I think of summertime. I could eat berry pies all summer long and just love your version with berries and brie for Abby’s June Bake Together. Looks delicious! Look at you baking so early this month. Now let’s see if I can get my act together and link something up. Now I’m thinking of Jamie’s goat cheese idea…hmm…the possibilities are endless, really;)

      1. I could too Lora; my making this early had nothing to do with being prepared and everything to do with having a whole bunch of berries…sort of perfect timing. But now I’m out of berries; must remedy that huh?

    12. First, I must start by saying “WOW!” I’m always so impressed by you, Barb. I love these little pies. At first as I read, I thought you had gone the savory route but as I read further and then read the recipe, these little pies sound like the perfect balance of sweet with a little savory and heat too. I’m in love! Truly! Secondly, I would have left this very comment either way but I’d like an entry into the giveaway as well 😉 because how in the world am I going to make these mini wonders without some of that mouthwatering Blackberry Serrano Preserves? So excited for this giveaway!

      1. You are too sweet Kate but thanks and I can’t deny these were a great result. Even better today! They are a sweet if I had to choose but I lightened up the sugar a bit and that Serrano is just a hint on your tongue; you might now know why if you didn’t know if that makes any sense? They are most definitely an adult dessert though…not too sweet and a little heat. My motto. 🙂

    13. What exactly did you do with the brie to get it in the mixer? Cut off the rind and chop it up or do you just throw the whole wheel in? I’d love to try this with a free jar of jam!

      1. Oh you silly girl…you expect me to share every detail don’t you? As I should…so I’ve revised the recipe and have noted that it’s rind removed and crumbled into pieces. The mixture never really gets smooth (or I didn’t want to beat it til it did so the yogurt and egg sort of hold it all together. Thanks…I needed that. 🙂

      1. I will not deny…there was some adventure involved. I did a couple of searches looking for guidance and found none; everyone just puts a piece of brie in the bottom of something but none mixed it up. It adds a nice richness but there is no really evident ‘Brie’ taste. I liked it a lot. I need to freeze two of them or they will also be gone soon. 🙂

    14. I love your version of Abby’s mini pies. The addition of the brie is just wonderful and I love sweet spicy thinks, so I know I’d love this jam. I’m probably missing it, but wasn’t sure where the brie, yogurt, brown sugar and egg come in for the filling. I see them in the ingredients, but not in the directions. Am I missing them, or missing something obvious? I haven’t decided what I’m doing for #baketogether yet, but I’m definitely doing something!! It’s such a fun group to play with.

    15. While brie goes well with many fruits, you’ve definitely made the case for berries & brie! Love your mini pies – you won’t mind if I call them tartlettes will you? So cute! #Baketogether rocks – if you’re reading this and haven’t joined, come on in, you can’t go wrong with this group.

    16. How beautiful!! As I looked at these photos the first thing that popped into my head was to make something similar using Wendy’s Raspberry Chocolate Jam! But Brie? Wow! Shall I toss in some goat cheese? Look how you inspire me, Barb. I so want one of these babies (and I am a freak for blackberries)… too pretty to eat…almost.

      1. Ummm yumm that sounds good too! They are pretty but not too pretty to eat as evidenced by one and a half being gone already. It’s the freezer for the rest or they will be lunch and dinner. Thanks Jamie, can’t wait to see what you do.

    17. Your pie’s are amazing, blackberries are my favorite berry love the serrano and brie!! I participate in baketogether, the bar is already set very high with this one. Would love a jar of that delicious jam!!

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