Blackberry Lemon Tart

It was one of those weekends.  I was missing ingredients on every recipe I was thinking about trying my hand at.  Nothing worth running to the store for, it was just time to think of something new to try with what was on hand.  I had a pint of blackberries in my refrigerator that needed to be used and a couple of lemons sitting on my kitchen counter.  Luckily the heat and humidity were both elevated enough to keep me indoors since it was almost an all-day adventure in creating this dessert.   The blackberry sauce can also be used for topping  pancakes, waffles or ice cream.

 

 

Blackberry Lemon Tart

Tart Shell ~

1 ¼ cup flour

¾ cup powdered sugar

¼ tsp salt

¼ tsp cinnamon

½ cup cold butter, sliced in small pieces

1 large egg

1 tbsp milk

½ tsp vanilla

 

Put all the dry ingredients in your food processor with the blade and pulse until combined.  Add in butter slices.  Pulse again until just combined so the butter doesn’t get too warm.  In a small dish, combine the milk, egg and vanilla.  Pour into the flour mixture and pulse until a dough forms.  Remove the dough from the processor and wrap in plastic wrap.  Refrigerate for a half hour.  Remove from the refrigerator and let sit for 10 minutes.  Roll out until the dough is ¼” thick.  Butter  the bottom only of your tart pan.  Place dough in pan.  Only lightly pressing down and on the sides.  Trim off any extra.  Return to refrigerator while your oven heats up to 350°.  Cover the bottom of the dough with aluminum foil and add pie weights.  When the oven is heated, bake for 30 minutes.

 

While that is baking, you can start your lemon filling.

 

Lemon Filling ~

2 large eggs

2 large egg yolks

¾ cup sugar

1/3 cup lemon juice

1 tsp lemon zest

Whisk together in a large saucepan.  Cook over medium heat until it thickens.  Allow to cool to just warm and pour into the tart shell.  Bake for 20 minutes at 350°.  Remove and allow to cool completely.  Place in refrigerator for 2 hours before serving.

 

Blackberry Sauce ~

2 cups fresh blackberries

½ cup sugar

 

Cook until it comes to a simmer and all the berries have released their juices.  In a small dish, combine 2 tsp lemon juice and 1 tbsp corn starch.  Stir into the berries and cook until thickened.