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The Blackberry Farm Cookbook Four Seasons of Great Food and the Good Life

Posted Jul 02 2010 10:37am

The Blackberry Farm Cookbook Four Seasons of Great Food and the Good Life




From The Blackberry Farm Cookbook: Fig Tart

Fig jam intensifies the fruit flavor in this tart. We make our own jam, but high-quality commercial versions work nicely as well. We like the free-form shape and rustic feel of the tart and have shaped them smaller to make individual tarts and larger to feed a crowd. Whipped cream, slightly sweetened, is a nice addition.–Sam Beall

Ingredients

(Makes eight servings)

Directions

1. Preheat the oven to 400 degrees F. Lightly butter a baking sheet and set it aside.

2. Divide the pastry in half. On a lightly floured surface, roll each piece of dough into a 9-inch circle. Place the pastry on the prepared baking sheet; overlapping the two circles a little on one side is okay as the edges will be folded in later. Spread 2 tablespoons of jam evenly over each piece of pastry, leaving a 1 1/2-inch border. Arrange the figs over the jam. Cover the tarts with plastic wrap and set them aside.

3. In a small saucepan, cook 1/3 cup of the sugar over medium-high heat without stirring until it melts and turns amber in color. Remove the pan from the heat and carefully stir in the cream and butter, stirring until the mixture is smooth. Brush the tops of the figs with the caramel mixture. Fold the edge of the pastry over the outer edge of the figs, pleating the dough to hold it in place.

4. In a small bowl, whisk together the egg and milk. Brush the edges of the pastry with the egg mixture and then sprinkle with the remaining 1 teaspoon of sugar. Bake for about 25 minutes, until the pastry is golden brown and the figs are just tender. Serve warm or at room temperature, cut into generous wedges.

Basic Pastry

(Makes pastry for two 9- or 10-inch pie shells or one double-crust 9-inch pie)

1. Place the flour and salt in a food processor and pulse to combine. Add the shortening and pulse until the mixture resembles coarse meal. Transfer to a medium bowl and set aside.

2. In a small bowl, whisk together the egg, 1/3 cup of the ice water, and the vinegar. Pour the egg mixture over the flour mixture and stir with a fork just until the dough comes together. If the dough is too dry, add more water, 1 tablespoon at a time.

3. Turn the dough out onto a lightly floured surface and knead gently into a ball. Divide the ball in half and flatten each piece into a disk about 1 inch thick. Wrap each disk in plastic and refrigerate for at least 30 minutes, or up to 3 days; the dough can also be frozen for up to 6 months and defrosted overnight in the refrigerator prior to using.


5 Stars One Of My Favorites
What a big, beautiful, magnificent collector’s cookbook! I could easily say this is one of the most gorgeous in my large collection. It is filled with full-page color photos of one of my favorite places on earth, East Tennessee. Reading it makes me feel like I’ve been on a trip back home. The recipes are also indicative of that region of the country. These recipes are included: Blackberry Cobbler; Autumn Lamb Roast; Skillet Apple Crisp; Bourbon Apple Fried Pies; Sweet Potato Pie; Deep Fried Turkey; Cider-Basted Venison; and much more. If you want to give a beautiful gift for the holidays, this is it. I love my copy!

5 Stars The Blackberry Farm Cookbook
The book is written beautifully and the photography is

gorgeous. The recipes are not exactly for the basic home

chef but very interesting reading. It is definitely a coffee table book

at our home.

I live very near Blackberry Farm and it is truly an

experience to dine there and to walk around their trails.

5 Stars Inspiring and Interesting
I received this as a gift and really like it. It is so much more than your typical cookbook! Aside from it being full of recipes that I am excited to start trying, it is a pleasure to read about Tennessee and the history of Blackberry Farm and the locals who contribute to it’s mystique. To top it off, the photos were beautiful- both of the food and the farm!

Sam Beall is clearly passionate about food, his family and their home. Impressively, the 9,000 acre farm supplies most all of the food that is used at the inn, all year long. I’m inspired to take advantage of the local fare near me.

5 Stars Book second only to visiting Blackberry Farm
Blackberry Farm is one of the loveliest places to travel to. The cookbook is an armchair return to a place when there you don’t want to leave. Great recipes, beautiful color reproduction….the story of the building of what is now a most remarkable and interesting place not often found in this country as hotel.

5 Stars dreamscape
If you have ever had the pleasure of visiting Blackberry Farm… this book transports you

back again… If you haven’t been there you may just head to the phone or computer

to book a trip… a truly magical place

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