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Blackberry Curd Tart

Photo: Johnny Autry; Food Styling: Charlotte Autry and Blakeslee Writght
Hands-on time 51 mins
Total time 3 hrs, 34 mins
Yield Serves 12 (serving size: 1 slice)
The staff at Cooking Light loves the thick, tart curd used in this tart.

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

Nutrition 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

How to Make It

  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.