Today's recipe is one I found while I was trying to figure out how to preserve some veggies in case we didn't eat all of them from our co-op veggie/fruit baskets we buy each week. This tart was on the front cover of my canning book and looked divine. As luck would have it, we'd just gotten a container of delicious looking blackberries in our basket this week, so we thought we'd give 'er a go! The original recipe called for a Blackberry Liqueur Sauce, but I substituted blackberries and sugar, since we don't do alcohol. Next time I think I'll actually make a blackberry preserve or pie filling or something so there's more blackberry flavory goodness to go on each slice rather than just a couple sweetened berries. It was really good, I think it just needed a bit more blackberry flavor along with the fresh berries.
Lemon Almond Tart with Blackberriesfrom the Ball Blue Book of preserving
Tart Shell
1/2 cup sliced almonds, lightly toasted
1 cup flour
1/2 cup unsalted butter
2 Tablespoons sugar
1 large egg yolk
1/2 teaspoon almond extract
1 to 2 Tablespoons water
Place toasted almonds in a food processor and pulse until almonds are finely ground. Add flour, butter and sugar, blending until mixture resembles coarse meal. Add egg yolk and almond extract; pulse to combine. With food processor running, add water through the feed tube a few drops at a time, just enough for the dough to hold together. Form dough into a ball and wrap with plastic wrap. Chill 1 hour. Roll out the dough on a lightly floured surface to a diameter of 10 inches. Place dough in an 8-inch fluted tart pan with a removable bottom. Fit dough evenly in bottom and around sides. Trim dough even with top edge of pan. Chill 30 minutes. Preheat oven to 375. Line the tart shell with aluminum foil and fill with pie weights or dried beans. Bake at 375 for 20 to 30 minutes or until lightly golden brown. Remove weights and foil. Cool.
Filling
6 large egg yolks
3/4 cup sugar
Grated peel of one lemon
1 cup fresh lemon juice
1/2 cup cold unsalted butter, cut into 8 pieces
Press egg yolks through a sieve set over a heavy saucepan to remove all egg whites. Add sugar, lemon peel, and lemon juice. Whisk just to combine. Cook over medium heat, stirring constantly with a wooden spoon. Make sure to stir down the sides of the saucepan. Cook until mixture coats the back of the wooden spoon, about 20 minutes. Remove saucepan from heat. Add butter, one piece at a time, stirring after each addition to assure the mixture is smooth. Transfer the lemon curd to a bowl. Cover with plastic wrap, allowing the wrap to lay on the surface of the lemon curd to prevent skin from forming. Chill until set, about 1 hour.
To Assemble Tart
Pour chilled lemon curd into tart shell; spread evenly to fill shell. Top with fresh blackberries (sprinkled with sugar and left to sit for 10-15 minutes). Leave a small portion of the lemon curd showing around the outer edge of the tart. Refrigerate.
Tart Shell
1/2 cup sliced almonds, lightly toasted
1 cup flour
1/2 cup unsalted butter
2 Tablespoons sugar
1 large egg yolk
1/2 teaspoon almond extract
1 to 2 Tablespoons water
Place toasted almonds in a food processor and pulse until almonds are finely ground. Add flour, butter and sugar, blending until mixture resembles coarse meal. Add egg yolk and almond extract; pulse to combine. With food processor running, add water through the feed tube a few drops at a time, just enough for the dough to hold together. Form dough into a ball and wrap with plastic wrap. Chill 1 hour. Roll out the dough on a lightly floured surface to a diameter of 10 inches. Place dough in an 8-inch fluted tart pan with a removable bottom. Fit dough evenly in bottom and around sides. Trim dough even with top edge of pan. Chill 30 minutes. Preheat oven to 375. Line the tart shell with aluminum foil and fill with pie weights or dried beans. Bake at 375 for 20 to 30 minutes or until lightly golden brown. Remove weights and foil. Cool.
Filling
6 large egg yolks
3/4 cup sugar
Grated peel of one lemon
1 cup fresh lemon juice
1/2 cup cold unsalted butter, cut into 8 pieces
Press egg yolks through a sieve set over a heavy saucepan to remove all egg whites. Add sugar, lemon peel, and lemon juice. Whisk just to combine. Cook over medium heat, stirring constantly with a wooden spoon. Make sure to stir down the sides of the saucepan. Cook until mixture coats the back of the wooden spoon, about 20 minutes. Remove saucepan from heat. Add butter, one piece at a time, stirring after each addition to assure the mixture is smooth. Transfer the lemon curd to a bowl. Cover with plastic wrap, allowing the wrap to lay on the surface of the lemon curd to prevent skin from forming. Chill until set, about 1 hour.
To Assemble Tart
Pour chilled lemon curd into tart shell; spread evenly to fill shell. Top with fresh blackberries (sprinkled with sugar and left to sit for 10-15 minutes). Leave a small portion of the lemon curd showing around the outer edge of the tart. Refrigerate.
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