I haven’t been the best at curbing my pregnancy cravings (especially the chocolate), but I have made some healthier choices when it comes to plant-based protein! I just tried the Almond Cow Plant-Based Milk Maker and I am loving it! Read on to find out more about the milk maker and just how convenient it can be to create your own milk from your favorite nuts!Read More
I really love when I can finally take the time to do things where I’m creating with my hands. It’s so relaxing! I love to paint, decorate, even clean, but I also love baking! Now that I have a family of my own cooking and baking is so much more fun. I love knowing I’m feeding my family something delicious and my kids will grow up creating memories baking with mom! I recently partnered with Chicago Metallic to share some of the best bake ware with you along with a delicious recipe you and your family will love!
Chicago Metallic makes the cutest mini tart pan, so I decided to make homemade blackberry tarts. It’s the perfect summertime treat you can pair with vanilla ice cream or have by itself! I grew up loving blackberry cobbler, but this would be something a little different (and a little cuter). The pan comes with the perfect little cutout for the tops of the tarts and gives them a unique design. Fisher had a blast with that part!
3 cups of blackberries
1/3 cup sugar (I used a tad more since my blackberries were a little on the tart side)
3 tsp lemon juice
1 package of Pilsbury ready made pie crust (comes with 2 rolls and you’ll need both)
1 whisked egg
7 tbs water divided
2 tbs cornstarch
Heat the saucepan over medium heat and stir in the blackberries, sugar, lemon juice, and 3 tbs water. Bring to boil and let boil for 3-4 minutes.
On the side, Mix 4 tbs water and cornstarch together and stir into the blackberries.
Allow mixture to get thicker. I took this time to taste whether or not it was sweet enough. My berries were a bit on the tart side, so I added a tad more sugar.
Remove from heat and allow to cool for 15 minutes
Unroll the pie crusts on lightly floured surface. After spraying the tart pan with a little PAM, I laid the pie crust over the molds of the pan and used a knife to cut the dough to fit into the mold. There will be some left over which I mushed together, reflattened, and fit into the rest of the molds.
Take the filling and fill the tarts with a heaping tabs of blackberry filling. Be careful not to put too much (my filling bubbled out a little bit in the oven)
Take the second pie crust and unfold on floured surface.
Take the decorative crust cutter the pan comes with and punch into the dough for each tart top. Wet the edges of the lower crust first so that when the top one meets it they stick together better. Seal edges with fork.
Whisk egg and 1 tbs water together and lightly brush on top of dough. This gives it a flaky brown color!
Bake at 400 degrees for 15 minutes or until golden brown.
The filling is SO DELICIOUS! It is seriously like a jam, so I would like to use it as a jelly, topping, etc.
I can’t wait for you to try out this recipe with the Chicago Metallic cookware. From an amateur baker to professional chef you’ll enjoy baking so much more with this great quality cookware. There is something about being in the kitchen that really is the heart of the home. Fisher and I had so much fun baking memories that will last a lifetime and I know you’ll love doing the same with your little ones!
I’ve linked all my favorite picks from Chicago Metallic here; including, the tart mold. Please let me know if you have any questions!