Blackberry Lemon Tart Recipe
Blackberries and lemon come together in this summery treat. Each crumbly tart shell holds a generous dollop of lemon curd lightened with whipped cream, giving it a mousse-like texture. Blackberry sauce is swirled in for a sweet contrast. All the blackberry lemon tart components for this recipe can be made a day ahead leaving just the assembly for the day of.
Prep Time:
35 minutes plus time for chilling
Cook Time:
43 minutes
Serves:
6
Perfect for:
Back to School
Kid Favorites
Afternoon Snacks
Bookclub Bites
Finger Foods
Holiday Giftables
Ingredients
- 1 1/3 Cups all-purpose flour
- 3 Tablespoons sugar
- 1 Tsp. cornstarch
- 1/4 Tsp. kosher salt
- 1/2 Cup (1 stick) unsalted butter, cold and cubed
- 1 large egg yolk, lightly beaten
- 1/3 Cup sugar
- 1/4 Tsp. kosher salt
- 1 large egg
- 2 egg yolks
- 1 Tbsp. grated lemon zest
- 1/3 Cup lemon juice
- 2 Tablespoons unsalted butter, cubed
- 1 Package (6 ounces) Driscoll’s Blackberries
- 2 Tablespoons sugar
- 1/8 Tsp. kosher salt
- 2 Teaspoons lemon juice
- 1/2 Cup heavy cream
- 1 Package (6 ounces each) Driscoll’s Blackberries
Directions
- PLACE 1 1/3 cups all-purpose flour into a food processor.
- ADD 3 tablespoons sugar.
- ADD 1 teaspoon cornstarch.
- ADD 1/4 teaspoon kosher salt.
- PULSE until combined.
- ADD 1/2 cup (1 stick) unsalted butter, cold and cubed.
- PULSE until butter pieces are the size of small peas.
- DRIZZLE IN 1 large egg yolk, lightly beaten.
- PROCESS until dough clumps together and ADD 1 teaspoon water and PULSE again if dough does not come together.
- DIVIDE dough into 6 portions, each about 1.9 ounces.
- PRESS each dough portion into bottom and up sides of a 3-inch tart tin.
- PRICK bottoms of each tart shell with a fork.
- COVER shells with plastic wrap and FREEZE 1 hour.
- PREHEAT oven to 325°F.
- BAKE tart shells 15 minutes and gently PRESS DOWN tart shell bottoms with the back of a spoon if puffed up.
- ROTATE tart shells and BAKE 15 minutes longer or until golden brown.
- COOL tart shells on a rack and REMOVE from tins.
- PLACE 1/3 cup sugar into a heavy-bottomed saucepan.
- ADD 1/4 teaspoon kosher salt.
- ADD 1 large egg.
- ADD 2 large egg yolks.
- ADD 1 tablespoon lemon zest.
- ADD 1/3 cup lemon juice.
- WHISK to combine.
- COOK on medium-low heat and WHISK constantly until mixture reaches 175°F, about 4 – 5 minutes.
- CONTINUE COOKING and WHISKING another 2 –3 minutes until thickened.
- STRAIN mixture into a bowl through a fine-mesh sieve.
- ADD 2 tablespoons cubed butter, a couple of cubes at a time, and WHISK until butter is incorporated.
- PLACE plastic wrap directly onto surface of mixture and REFRIGERATE until chilled, about 2 hours.
- PLACE 1 package (6 ounces) blackberries into a small saucepan.
- ADD 2 tablespoons sugar.
- ADD 1/8 teaspoon kosher salt.
- BRING to a simmer over medium heat.
- REDUCE heat to low.
- CONTINUE to COOK and STIR often until berries break down and release juices, 4 –5 minutes.
- TURN OFF heat and STIR IN 2 teaspoons lemon juice.
- TRANSFER mixture to food processor and PROCESS until smooth. Optional: STRAIN sauce through a fine mesh sieve to remove seeds.
- REFRIGERATE until cold.
- WHIP 1/2 cup heavy cream to medium peaks.
- FOLD whipped cream gently into chilled lemon curd.
- FILL each tart shell with a heaping spoonful of lemon cream and SMOOTH surface.
- DRIZZLE 1 – 2 teaspoons blackberry sauce over each tart and SWIRL using a toothpick or tip of a spoon. (Reserve any remaining blackberry sauce for swirling into yogurt or over pancakes!)
- GARNISH tarts with remaining 1 package (6 ounces) blackberries.
- CHILL tarts 30 minutes before serving.
