Angies Lemon Blackberry Tart Recipe 455 Food

BLACKBERRY CURD TART

Steps:

• 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.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch 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 a wire rack while preparing 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 touch 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.

BLUEBERRY-LEMON TART

Steps:

• To make the pastry, pulse the flour, sugar, and salt together in a food processor. Add the butter and pulse until the dough resembles cornmeal. Add the egg yolk and 2 tablespoons ice water and pulse again until the dough pulls together. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
• Roll the dough out on a lightly floured surface into a 12-inch circle. Roll the dough up onto the pin and lay it inside a 10-inch tart pan with a removable bottom. Press the dough into the edges of the pan and fold the excess dough inside to reinforce the rim. Cover the tart pan with plastic wrap and put it into the refrigerator for another 30 minutes to rest.
• To bake the shell, heat the oven to 350 degrees F.
• Put the tart pan on a baking sheet and prick the bottom of the dough with a fork. Cover the shell with a piece of parchment paper and fill it with pie weights or dry beans. Bake for 25 minutes. Remove the parchment and weights. Lightly beat the egg white with 1 teaspoon water and brush it onto the bottom and sides of the tart shell; set aside to cool.
• Whisk together the eggs, sugar, lemon juice, cream, zest, and salt. Add the blueberries to the cooled tart shell and pour the filling over the blueberries. Bake for 20 to 25 minutes. The curd should jiggle slightly when done. Cool to room temperature, remove from the tart ring, and serve.

SALLY'S FRESH BLACKBERRY TART

Steps:

• For Crust: In large mixing bowl, mix the flour, ground almonds, brown sugar and salt together. Rub the butter pieces into the flour mixture. Add the ice water and gently knead until dough comes together. Wrap in plastic and form in flat disc about 1-inch thick. Refrigerate dough for 1 hour.
• Preheat oven to 400 degrees F.
• Sprinkle flour on the countertop and roll out the dough to an even thickness, round shape. Place dough round in a 10-inch tart pan with removable bottom. Fold any edges inside, forming a thicker crust. Leave the dough a bit longer than the edges of the tart pan to allow for shrinking during cooking. Line the inside of the crust with parchment paper or foil. Pour in the beans, filling to the edges. Bake about 20 minutes, or until bottom begins to look cooked. Let cool. Remove the beans and foil.
• For Tart: Toss the berries with the flour, salt, sugar, butter, and lemon juice and lemon zest. Stir in the brown sugar. Place the fruit in a saute pan over medium heat and cook just until a sauce is formed. Place the fruit in the baked crust and bake for about 40 minutes, or until the fruit bubbles and juice thickens.
• Remove from oven and cool for 2 hours before slicing.

BLACKBERRY-LEMON PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bottom crust into a 9 inch pie pan. In a medium bowl, crumble remaining pie crust into a bowl with the brown sugar and 1 tablespoon lemon zest. Mix with hands until dough becomes pea-size crumbs. Set aside.
• In a large bowl, combine blackberries, white sugar, flour and 1 tablespoon lemon zest. Fill bottom pie crust with blackberry mixture. Sprinkle crumb topping over mixture and dot with butter.
• Bake pie in preheated oven for 45 minutes to 1 hour, or until crust is browned and berries are bubbling. Let stand before serving.

ANGEL PIE

Steps:

• Preheat oven to 250 degrees F ( 120 degrees C).
• Beat egg whites until stiff. Add cream of tartar and gradually add 1 cup sugar; beat until glossy. Turn the meringue into a well-greased 10 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Place in oven, and bake 1 1/2 hours. Turn off oven, and leave meringue inside to cool slowly.
• Combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lemon juice in double boiler. Cook, stirring constantly, over medium low-heat until thick. Pour into a bowl and cool thoroughly.
• Whip cold cream until stiff. Place half of the whipped cream in the cooled meringue shell. Cover with a layer of the lemon filling and top with the remainder of the whipped cream. (This top layer can be piped on with a decorative star tip). Garnish with remaining lemon zest. Refrigerate until serving.

ANGIE'S LEMON BLACKBERRY TART RECIPE - (4.5/5)

Steps:

• PREHEAT OVEN TO 325 DEGREES. LET BERRIES THAW SLIGHTLY. ADD SUGAR TO TASTE (1/2 CUP); LET SET. FOR CRUST CREAM BUTTER IN MIXING BOWL UNTIL LIGHT. ADD SUGAR UNTIL WELL BLENDED. ADD SOUR CREAM AND VANILLA, MIX. REDUCE MIXER SPEED & GRADUALLY ADD FLOUR JUST UNTIL BLENDED. ADD 1 EGG YOLK. KNEAD DOUGH IN BOWL UNTIL IT COMES TOGETHER. WRAP DOUGH IN PLASTIC WRAP AND REFRIDGERATE. PLACE BOWL IN FREEZER. (METAL BOWL WORKS THE BEST) WHILE DOUGH IS RESTING... FOR CURD MELT BUTTER IN HEAVY PAN OVER MEDIUM HEAT. REMOVE PAN FROM HEAT AND WHISK IN SUGAR LEMON JUUICE, AND ZEST. WHISK IN EGG YOLKS UNTIL SMOOTH. (KEEP STIRRING AFTER ADDING EGG YOLKS OTHERWISE YOU COULD END UP WITH SCRAMBLED EGGS). COOK MIXTURE ON LOW, WHISKING CONSTANTLY (DON'T LET IT BOWL). UNTIL IT IS AT A PUDDING CONSISTENCY. POUR CURD THOROUGH STRAINER INTO BOWL. LET COOL, WHISKING OCCASIONALLY. WHILE CURD IS COOLING... CRUST ROLL OUT CRUST ON FLOURED WAX PAPER. TRIM TO FIT PANS. PRICK THE CRUST WITH A FORK TO KEEP IT FROM PUFFING UP DURING BAKING. BAKE FOR APPROXIMATELY 15 MINUTES, UNTIL GOLDEN BROWN. REMOVE AND LET COOL. PLACE CURD IN FREEZER. WHIPPED TOPPING POUR HEAVY CREAM IN CHILLED BOWL. WHIP UNTIL LIGHT PEAKS FORM. GRADUALLY ADD VANILLA & SUGAR. WHIP AGAIN AND CHILL ASSEMBLY TAKE CRUST, FILL WITH CURD, ARRANGE BERRIES, AND TOP WITH CREAM. MAKES 4 SERVINGS.