A Dessert After My Own Tart
Ever since a friend gave me a two-quart bag full of frozen local blackberries a couple weeks ago, I've been wanting to try all sorts of interesting recipes with them.
But what? I worked some into a quick bread that was delicious, and I shared some last night with My Wonderful Parents in a simple fruit crisp.
Somehow, though, I wanted to try something more.
When the Renaissance Man invited me out to the family farm this weekend, I decided to bake something to share with everyone. And the more those blackberries called to me, the more I looked for an appropriate use for them.
Finally, it occurred to me: I would make a berry tart.
I could make a pie, sure, but I really wanted to try something a little lighter. And though the tart dough recipe I found called for butter (and plenty of it), the crust ended up very light and flaky.
I don't own a tart pan, so I formed the shell in my springform pan instead, curling the edges of the crust under for a different effect. And since I had plenty of dough left over, I cut it into smaller pieces, added dollops of homemade strawberry-ginger jam, wrapped them up, and baked them, too, for a quick sweet snack.
This morning, just before heading out, I spread a thin layer of lemon curd over the bottom of the tart shell and covered it with thawed and drained blackberries that I had tossed with my homemade lemon basil syrup.
Simple, but elegant, I just had a feeling this dessert would please everyone.
And it did! The Renaissance Man particularly liked the balance of sweet and tart between the berries and the lemon curd, and I know I appreciated the combination of textures (juicy, creamy, and crisp).
It has a little bit of everything good, really... and that will win my heart every time.