Blackberry Tartlets

Name: Blackberry Tartlets
Yield: Makes eight 3 1/2-inch tartlets
Ingredients: Martha’s Perfect Pâte Brisée (page 647); All-purpose flour, for the work surface; 2 half-pint containers blackberries (2 1/2 cups); 4 tablespoons sugar; 1 teaspoon lemon zest; 1 cup heavy cream; 8 fresh pansies for garnish (optional)

January 26, 2012

If you have enough tartlet pans, use a second one over each to line the dough during baking to keep the crust from shrinking down the sides. You can also line the tartlet shells with parchment paper and dried beans; the shells will take a few minutes longer to bake.

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