Blackberry Curd Tart

Photo by Laurie S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4.5

    ounces all-purpose flour (about 1 cup)

  • 1/3

    cup powdered sugar

  • 1/4

    cup almonds, toasted and finely ground

  • 3/8

    teaspoon salt, divided

  • 8

    tablespoons chilled butter, divided

  • Baking spray with flour (such as Baker's Joy)

  • 3

    cups fresh blackberries

  • 1 3/4

    cups granulated sugar

  • 1/4

    cup fresh lemon juice

  • 2

    tablespoons cornstarch

  • 2

    large egg yolks

  • 1/4

    teaspoon cream of tartar

  • 3

    large egg whites

  • 1/3

    cup water

Directions

1. Preheat oven to 350°. 2. Weigh or lightly spoon flour into a dry measuring cup; level. Combine flour, powdered sugar, almonds, and 1/8 teaspoon salt in a food processor; pulse to combine. Cut 7 tablespoons butter into small pieces. Add to flour mixture; pulse just until mixture resembles coarse meal. Press in the bottom and up the sides of a 9-inch round removable-bottom tart pan coated with baking spray. Bake at 350° for 30 minutes or until golden. Cool on a wire rack. 3. Combine berries, 3/4 cup granulated sugar, and juice in a saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 6 minutes. Place mixture in a blender; let stand 5 minutes. Blend until smooth. Strain the mixture through a cheesecloth-lined sieve into a medium bowl, pressing on solids. Discard solids. Wipe pan clean; return mixture to pan. Combine cornstarch and egg yolks, stirring until smooth. Stir yolk mixture into berry mixture; bring to a boil over medium-low heat. Cook for 1 minute, stirring constantly. Remove from heat; stir in 1/8 teaspoon salt and remaining 1 tablespoon butter. Scrape mixture into a bowl; cover surface directly with plastic wrap. Chill. 4. Combine 1/8 teaspoon salt, cream of tartar, and egg whites in a large bowl; beat with a mixer at high speed until soft peaks form. Combine remaining 1 cup granulated sugar and 1/3 cup water in a saucepan; bring to a boil. Cook, without stirring, until a candy thermometer registers 250°. Gradually pour hot sugar syrup in a thin stream over egg whites, beating at medium speed, then at high speed until stiff peaks form. 5. Preheat broiler. 6. Spoon curd over crust; top with meringue. Broil 2 minutes or until golden.

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