Blackberry and Lemon Tart: A Perfect Blend of Sweet and Tangy

Are you searching for a stunning dessert that’s both visually appealing and bursting with flavor? Look no further! Our Blackberry and Lemon Tart combines the zesty freshness of lemon curd with the sweet richness of blackberry jam, all nestled in a buttery shortbread crust. This elegant dessert is perfect for any occasion, whether it’s a festive holiday gathering or a sophisticated dinner party.

Why You’ll Love This Blackberry and Lemon Tart

• Perfect Balance of Flavors: The tangy lemon curd perfectly complements the sweet blackberry preserves.
• Elegant Presentation: The vibrant blackberries on top add a pop of color, making it a showstopper dessert.
• Easy to Make: With straightforward instructions, even novice bakers can create this delicious tart.
• Versatile Dessert: Ideal for holidays, special occasions, or simply as a delightful treat after dinner.

Ingredients

For the Shortbread Crust

• 12 tablespoons Kerrygold Salted Butter, at room temperature (170g)
• ½ cup granulated sugar (60g)
• 1 ¾ cup unbleached all-purpose flour (210g)
• Pinch of kosher salt

For the Lemon Curd Filling

• 6 egg yolks
• ¾ cup granulated sugar (90g)
• ⅓ cup freshly squeezed lemon juice (84g)
• 1 generous tablespoon lemon zest
• 8 tablespoons Kerrygold Salted Butter, at room temperature (113g)

For the Blackberry Layer

• ⅔ cup low-sugar blackberry preserves
• Fresh blackberries for topping
• Powdered sugar for dusting (optional)

Instructions

1. Prepare the Shortbread Crust

1. Preheat the Oven: Set your oven to 375°F (190°C).
2. Prepare the Tart Pan: Spray a removable bottom 8-inch tart pan with nonstick cooking spray and set aside.
3. Mix Ingredients: In a medium bowl, combine 12 tablespoons of room temperature salted butter with ½ cup of sugar. Use a wooden spoon to mix until the mixture is pale and slightly fluffy.
4. Add Flour and Salt: Gently mix in the flour and a pinch of kosher salt until the dough comes together and becomes crumbly.
5. Press the Dough: Pour the dough into the prepared tart pan. Use your fingers to evenly press the dough into the bottom and up the sides of the pan, ensuring an even thickness.
6. Blind Bake:
   • Butter one side of a square of aluminum foil to fit inside the chilled tart dough and place it, buttered side down, on the pastry.
   • Fill with beans or rice to weigh down the crust and prevent bubbling.
   • Bake for 18-20 minutes.
   • Remove the foil and beans, prick the tart all over with a fork, and bake for an additional 10 minutes until the edges are golden brown and the center is lightly colored.
7. Cool: Allow the crust to cool to room temperature before adding the fillings.

2. Make the Lemon Curd

1. Prepare the Double Boiler: Add 1 inch of water to a small saucepan and bring to a simmer over low heat.
2. Whisk Egg Yolks and Sugar: In a medium metal bowl, whisk the egg yolks and ¾ cup sugar until smooth, about 1 minute.
3. Add Lemon Juice and Zest: Whisk in the lemon juice and zest until well combined.
4. Cook the Curd: Place the bowl over the simmering water, ensuring it doesn’t touch the water. Continuously stir the mixture with a rubber spatula, scraping the bottom and sides of the bowl, until it thickens and coats the back of a spoon (about 10 minutes).
5. Incorporate Butter: Turn off the heat and remove the bowl from the saucepan. Whisk in the butter, one tablespoon at a time, allowing each piece to nearly disappear before adding the next.

3. Assemble the Tart

1. Add Blackberry Preserves: Spread the blackberry preserves evenly over the cooled crust using a small offset spatula.
2. Pour Lemon Curd: Carefully pour the warm lemon curd over the blackberry layer, smoothing it into an even layer.
3. Chill: Refrigerate the tart for at least 30 minutes to allow the curd to set.
4. Top with Fresh Blackberries: Before serving, garnish the tart with fresh blackberries and dust with powdered sugar if desired.

4. Serve and Enjoy

• Slice the tart and serve chilled. This dessert pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.

Tips for the Perfect Tart

• Even Crust: Ensure the shortbread crust is pressed evenly to avoid uneven baking.
• Constant Stirring: While making the lemon curd, keep stirring to prevent the eggs from scrambling.
• Quality Ingredients: Using high-quality butter like Kerrygold enhances the flavor of the crust and filling.
• Chilling Time: Allow sufficient chilling time for the curd to set properly before adding the fresh blackberries.

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Frequently Asked Questions (FAQs)

1. Can I use frozen blackberries instead of fresh ones?

Absolutely! Frozen blackberries work well and are a great option when fresh berries are out of season. Just make sure to thaw and drain them thoroughly before using to avoid excess moisture in your tart.

2. How can I make the crust gluten-free?

To make a gluten-free crust, substitute the all-purpose flour with a gluten-free all-purpose blend in the same quantity. Ensure that the blend you use is suitable for baking to maintain the texture of the shortbread crust.

3. Can I prepare the tart in advance?

Yes, you can prepare the tart a day in advance. After assembling and chilling the tart, cover it tightly with plastic wrap and store it in the refrigerator. Add fresh blackberries and dust with powdered sugar just before serving.

4. What can I use instead of lemon curd?

If you prefer a different flavor, you can substitute the lemon curd with passion fruit curd or orange curd for a unique twist. These alternatives will pair beautifully with the blackberry preserves.

5. How do I store leftover tart?

Store any leftover tart in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and store them in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.

Enjoy crafting this exquisite Blackberry and Lemon Tart and explore more delightful recipes on Chefario. Happy baking!