Blackberry Curd Tart

Photo: Johnny Autry; Food Styling: Charlotte Autry and Blakeslee Writght
The staff at Cooking Light loves the thick, tart curd used in this tart.

Yield:

Serves 12 (serving size: 1 slice)

Recipe from

Recipe Time

Hands-on: 51 Minutes
Total: 3 Hours, 34 Minutes

Nutritional Information

Calories 285
Fat 10.2 g
Satfat 5.3 g
Monofat 3.3 g
Polyfat 0.9 g
Protein 3.7 g
Carbohydrate 46.6 g
Fiber 2.5 g
Cholesterol 55 mg
Iron 0.9 mg
Sodium 90 mg
Calcium 27 mg

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, divided
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

Preparation

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.

Note:

Julianna Grimes,

June 2012