It's Berry Time in Tennessee

I drive by the patch nearly every day. Those wild berries will soon be ready, and I intend to pick some. One of the many pleasures of East Tennessee living is the summer's crop of blackberries. They usually are ready during the last week of June or the first week of July in the Valley, later in the mountains. Whenever you can get your hands on some, take advantage, as they make some of the best desserts you have ever tasted.

Blackberry Preserves

If your supply of blackberries is limited, you may want to consider making preserves, so you can keep that wild blackberry flavor until next year. (Note: wild blackberry preserves are so good, they may not last until next year, but theoretically they will.) Weigh the berries after you have washed and picked over them. Place them in a large saucepan or kettle. Add sugar. This can be anywhere from half the weight of the berries to equal weights of sugar and berries. You decide. Bring the mixture slowly to a boil over low heat, stirring now and then and bruising a few berries to release their juices. Watch carefully and regulate the heat so they don't scorch on the bottom. As soon as the mixture starts to bubble, remove it from the heat. Allow to cool to room temperature, then cover and refrigerate in the cooking container.

The following day, you should have berries swimming in their own clear, sugary syrup. Prepare canning jars, fill them with the berries and syrup, and process 15 minutes in a boiling water bath.

Easy Blackberry Tart

Line a 9-inch tart pan with pie crust. Use your favorite recipe, or purchased crust. Fill the crust with pie weights or dry beans and bake at 450 degrees for 9 minutes, or until lightly browned. Remove from the oven and cool completely. Preheat the oven to 350 degrees. Mix 2 cups of blackberries with 1/2 cup of sugar and 1 tablespoon of cornstarch in a large bowl. Turn this mixture into the prepared crust. Place the tart in the preheated oven and bake until bubbly. If the edges of the crust appear to be getting too brown, cover them with strips of aluminum foil.

If you prefer, use a sheet of puff pastry. Lay out the pastry on a parchment lined baking sheet. Fold in the edges all around to create a half inch border. Press this down gently with a fork. Add the blackberry mixture from the previous recipe. Bake at 350 degrees until the edges are puffed up and browned. Photo of a finished tart at left.

Dust either tart with powdered sugar just before serving. Whipped cream or ice cream are perfect with them, too.



Pickled Blackberries

These are delicious as a garnish for roasted red meats. Find the recipe in Appalachian Cooking.