21 oz. fresh blackberries
(for the crust)
1 1/4 cups whole wheat flour
3/4 cup whole raw almonds
1/4 t salt
3 T unsalted butter, melted
2 T maple syrup
1 t vanilla extract
(for the filling)
1/2 cup while sugar
2 T cornstarch
1/4 t salt
3 large eggs, lightly beaten
1 egg yolk, lightly beaten
1 T lemon juice
1/4 t lemon zest
3 T unsalted butter, cut into 1/2" pieces
(for the topping)
1 cup fresh blackberries
[how to make]
*Place blackberries in a large pot over medium heat.
*Cook until berries pop and release their juices, about 10 minutes.
*Using the back of a wooden spoon, press berries through a fine mesh sieve set over a large bowl to collect approximately 1 cup blackberry juice.
*Discard seeds and pulp.
*Allow juice to cool to room temperature, about 30 minutes.
(for the crust)
*Preheat the oven to 350 degrees.
*Lightly grease a 9" tart pan with a removable bottom.
*Combine flour, almonds, and salt in the bowl of a food processor; pulse a few times until everything is combined and almonds are finely ground.
*Add in melted butter, maple syrup, and vanilla extract.
*Pulse several more times until mixture is crumbly and resembles wet sand.
*Pour mixture into the prepared tart pan, pressing it very firmly and evenly into the bottom and sides of the pan.
*Bake in the preheated oven until edges of the crust are lightly browned, about 20 minutes.
*Cool on wire rack while preparing the filling.
(for the filling)
*Whisk together sugar, cornstarch, and salt in a large heat-safe bowl for the filling.
*Mix in the cooled blackberry juice, eggs, egg yolk, lemon juice, and lemon zest until smooth.
*Bring a pot of water to a low simmer.
*Place bowl with blackberry mixture over the pot of simmering water, making sure bowl does not tough water.
*Cook, stirring constantly, until mixture thickens enough to coat the back of a spoon, about 10 minutes.
*Remove bowl from heat and stir in butter, 1 piece at a time, ensuring each piece melts before adding the next.
*Strain custard mixture through a fine-mesh sieve into the prepared crust.
*Bake in the preheated oven until filling is just set, 20 to 25 minutes.
*Allow tart to cool completely before removing from pan.
*Top with additional fresh blackberries just before serving.
-makes 10-
Note: I found this recipe in allrecipes.com.
Labels: blackberry curd recipe, blackberry tart recipe, tart recipe
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