Fresh berries, piled into a buttery crust and topped with whipped cream, form miniature pies. Each one can serve as a generous single portion or be shared.
Source: Martha Stewart Living, August 2008
Yield Makes 6
20 ounces (5 cups) blackberries
3/4 cup sugar, plus more for sprinkling
2 tablespoons cornstarch
1/8 teaspoon salt
All-purpose flour, for surface
1 ounce (2 tablespoons) unsalted butter, cut into small pieces
1 large egg yolk
1 tablespoon heavy cream
<u>Whipped Cream</u>, for serving
Preheat oven to 425 degrees. Gently toss blackberries with sugar, cornstarch, and salt in a large bowl.
On a floured surface, roll 1 disk of pate brisee to 1/8-inch thickness. Using a 5 1/2-inch biscuit cutter, cut out 6 rounds. Drape each round over a 4-inch fluted tart pan with a removable bottom, and press dough into bottom and up sides of pan. Edges will be flush with rims. Roll remaining disk of dough to 1/8-inch thickness. Cut out 6 more 5 1/2-inch rounds.
Fill each tart pan with 3/4 cup blackberry mixture, mounding berries in the center. Dot berries with butter. Center 1 of the remaining dough rounds on top of 1 tart pan. Gently press top and bottom edges of dough together to seal, and then pinch sealed edges. Repeat with remaining rounds. Transfer pies to a rimmed baking sheet, and freeze or refrigerate until firm, 15 to 20 minutes.
Lightly whisk yolk and heavy cream in a small bowl. Brush the top of each pie with egg wash, and sprinkle with sugar. Cut 4 vent holes in the top of each with a paring knife.
Bake for 30 minutes. Rotate baking sheet, and reduce heat to 375 degrees. Bake until berries are bubbling and crust is deep golden brown, about 30 minutes. Let pies cool in pans on a wire rack for 30 minutes. Unmold, and let pies cool completely on wire rack. Serve with whipped cream.
After 30 minutes in the oven, the crust will turn light gold and the berries will start bubbling. Although the pies may look done, they need to bake for another 30 minutes to ensure that the bottom crusts are cooked through.