All day long we experienced periods of snow, rain, sunshine, snow, rain, sunshine, repeat until the darkness of night finally said, “Hey, enough is enough!”. According to the calendar, we are in the season of spring, but anyone residing here knows better than to rely on a calendar.
There is a folklore tradition in south and midwest North America, Europe, Sinosphere Vietnam and East Asia which refers to a period of late-season cold weather that can occur in late spring or early summer. The name of this occurrence is called "Blackberry Winter", and it has significant meaning in Appalachian and Tennessee folklore. Tales about Blackberry Winter are used to convey feelings of resilience and adaptability which prompts the coming together, within the community, during what can be perceived as a difficult time.
Remember, many people, during the winter season, come down with “the winter blues”; sadness, feeling drained, claustrophobia can develop from being “locked in the home” during extreme wintery weather, anxiety, and this all can lead to depression. Spring is supposed to give us more daylight, sunshine, more opportunities for outdoor activities. When winter decides to not let go though, those winter blues may still remain as well.
So, let us talk about blackberries, and how these tiny fruits can bring some happiness into our winter blues. Blackberries are native to temperate regions north of the equator, including Asia, Europe, and North and South America. They are not a berry in the sense that they grow on tendrils, from the main plant, along the ground. They are part of the genus, Rubus, or Rose Family, and grow on thorny stalks of a bush, as roses tend to do.
Blackberries have been used for culinary, medicinal, and protective purposes for thousands of years. The health benefits of blackberries are:
Rich in antioxidants, which protect cells from damage.
High in fiber, promoting digestive health and reducing cholesterol levels.
Contain anthocyanins, which have anti-inflammatory properties.
A good source of vitamin C, essential for immune function and collagen production.
Low in calories and fat, making them a healthy snack option.
Recently I became very interested in blackberry recipes, that piqued my curiosity, while reading, what else, another British mystery. Castle Magic, by Morgan Brice, contains four separate stories centering around Caynham Castle. In each story, while trying to solve a mystery at the castle, the couples would visit tea shops; well, they did need to eat, right? The teas, sandwiches and desserts offered were described in good detail. While every menu item sounded delicious,
Blackberry Tarts and Blackberry Coconut Cake simply tickled my fancy.
Unfortunately for me, whenever I have tried to make pie crust, it has been an epic failure. I tend to be too heavy handed with the rolling out of the dough, and the adding of flour when it sticks to the board. If you can make a wicked pie crust of your own, then go for it! However, I will stick with the refrigerated version from the supermarket. With the Blackberry Tarts recipe, it will make nine tarts, or six tarts and one hand pie; and use a muffin tin that is ½-inch deep for the tarts.
Blackberry Tarts
Ingredients:
2 pie crusts rolled out to a 9-inch diameterBlackberry Filling
4 – 6 oz. containers fresh blackberries
½ cup granulated sugar
1 tsp. cinnamon
½ tsp. ground ginger
1 and ½ tsp. fresh lemon juice
1 Tbsp. cornstarch
Preparation:
Blackberry filling: In a medium sized bowl, mix together all blackberry filling ingredients. Lightly mash larger berries with a fork, but keep mostly intact. Place a colander over a bowl; place filling inside colander, so juices can be caught in the bowl. The extra juice will make the pie crust too soggy, and the juice can be frozen for another baking project, like cheesecake.
Cut 6 to 9, 4-inch, circles, depending on how many tarts desired; reform excess dough into circle form to get extra circles. Carefully press circles into muffin pan(s), and work dough up the sides. Prick the sides and bottoms of the dough to release steam while baking. Place pan(s) in oven and bake for 10 minutes; remove from oven and let cool for 15 minutes.
Fill each crust with filling to top of the crust sides. If desired, and there is any remaining dough, cut out little designs and place on top center of the filling. If a lattice design is desired, use another 9-inch diameter pie crust to cut strips for each tart.
Place pan(s) on center rack of oven, bake 40-50 minutes until filling is bubbling, and crust design, if any, is browned. Allow to cool to the touch before removing from tins. Serve as is, or with a scoop of vanilla ice cream, or whipped cream.
Makes 9 tarts. However, six tarts can be made, and with the remaining dough, roll out to 6-inch diameter. Place remaining blackberries, in center. Lightly brush water on edges of dough; carefully fold one side of dough towards the other edge; crimp edges together to make a curl-like pattern. Lightly brush top of “hand pie” with water and sprinkle sugar on top. It will bake the same amount of time as the tarts.
Blackberry Hand Pie
Oh bother, I have reached my word limit for this article. Ho hum, that means that the Blackberry Coconut Cake will have to be for another time. Do not fret darlings, this is a mystery you will enjoy drooling over.
Mary Cokenour