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Blackberry Lemon Tart




Source of Recipe


epicurious






Recipe Introduction


Sweet, creamy, tangy lemon tart is a delicious way to end a meal. A handful of blackberries set against a light lemon custard makes for a lovely combination of flavors and colors.





List of Ingredients



• 8 T (1 stick) cold unsalted butter
  
• 3/4 cup sugar
  
• 1/2 tsp pure vanilla
  
• 1 cup all-purpose flour
  
• 1/8 tsp salt
  
• 2/3 cup fresh lemon juice (from 4 lemons)
  
• 2 T heavy whipping cream
  
• 3 large eggs
  
• 2 large egg yolks
  
• 9 large blackberries
  






Instructions



1. Place the butter in a food processor and process for a few seconds until creamy. Add 1/4 cup of the sugar and process until the mixture is light and fluffy, about 20 seconds, stopping to scrape the sides of the bowl once or twice. Add the vanilla. Combine the flour and the salt and add this to the food processor. Process until the dough comes together, then scrape the sides of the bowl and process for a few seconds more.
   
2. With lightly floured hands, press the dough evenly over the bottom and up the sides of a 9" tart pan with removable bottom. Press around the bottom edge of the tart and make sure that the dough is not too thick.
   
3. Trim off any excess dough at the top of the tart pan with a knife. Lightly press the dough around the inside of the rim with your thumb so that it extends about 1/8" above the pan. Prick the bottom of the dough all over with a fork. Chill in the freezer for at least 30 minutes, or cover with plastic wrap and freeze it for as long as overnight.
   
4. Preheat the oven to 375.
   
5. Bake the partially or fully frozen tart shell until golden brown, about 25 minutes. Allow it cool on a wire rack. Leave the oven on.
   
6. Whisk the remaining 1/2 cup sugar and the lemon juice together in a bowl. Gradually whisk in the cream, then the eggs and the egg yolks. Combine thoroughly. Pour the mixture into a saucepan and cook over medium heat, whisking constantly, until the filling thickens and the whisk leaves a trail when lifted, about 4 minutes. Do not let it boil.
   
7. Strain the filling into a bowl, then pour it into the baked tart shell. Place a blackberry in the center of the tart then place the remaining 8 berries evenly around the tart. Bake for 4 minutes. (The filling will be starting to set around the edges and will still be a bit loose toward the center; it will set completely as it cools.)
   
8. Cool the tart thoroughly on a wire rack. Before serving, carefully remove the sides and bottom of the pan, and slide the tart onto a decorative plate. Serve at room temperature.