Seedless Blackberry Tarts

Having found myself with on-the-edge, almost overripe blackberries on hand I wanted to use them up immediately. Jam came to mind ~ but I really wanted to make something for dessert.

Something like a pie, turnovers, or a tart...

I decided upon two individual tarts...

NO real recipe here, as often is the case I just "wing" it.

The method goes like this:

Bake the pastry crusts, set aside and allow to cool.

Cook the berries in a pot with a spoonful of water, a splash of lemon juice, enough sugar to make as sweet as you like.

I add a half of a finely chopped sour apple, skin and all (for the pectin it contains.) Cook and stir occasionally until the berries are completely tender and the contents of the pot are thick and syrupy.

While it is still quite warm, press the contents of the pan through a food mill (or use a metal sieve and large spoon) into a bowl, leaving the seeds, and apple residue behind.

Pour the warm pulp into the baked shells and allow to cool. Decorate as desired.

Filling will firm up as it cools.

I always serve a dessert like this with a little something creamy ~ a scoop of vanilla ice cream or frozen yogurt, or a dollop of slightly sweetened gently whipped cream, or crème fraîche.

For the dragonfly decorations ~ I just cut a little excess pastry dough with a tiny cookie/canape cutter and bake them along with the tart/pie crusts, they bake in a matter of a few minutes.

(I brush with cream and sprinkle with sanding sugar for a little sparkle.)

Then arrange on the filled tarts, as desired.