ANGIE'S LEMON BLACKBERRY TART RECIPE - (4.5/5)

Angie's Lemon Blackberry Tart Recipe - (4.5/5) image

Provided by mszcookie

Number Of Ingredients 20

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INGREDIENTS FOR SHORTBREAD CRUST
1 1/2 CUPS SIFTED FLOUR
1/3 CUP SUGAR
1 LARGE EGG (SEPARATED AND YOLK BEATEN)
1/2 CUP BUTTER -- (1 STICK)
1 TABLESPOON VANILLA EXTRACT
1 TABLESPOON SOUR CREAM
INGREDIENTS FOR LEMON CURD
1/2 CUP BUTTER -- (1 STICK)
3/4 CUP SUGAR
1/2 CUP FRESH LEMON JUICE
3 TABLESPOONS LEMON ZEST
6 LARGE EGG YOLKS
INGREDIENTS FOR FRUIT TOPPING
BLACKBERRIES, BLUEBERRIES, OR RASPBERRIES -- FROZEN OR FRESH
1/2 CUP SUGAR
FRESH WHIPPED TOPPING
2 CUPS HEAVY WHIPPED CREAM CHILLED
1/4 CUP SUGAR
1 TEASPOON VANILLA

Steps:

PREHEAT OVEN TO 325 DEGREES. LET BERRIES THAW SLIGHTLY. ADD SUGAR TO TASTE (1/2 CUP); LET SET. FOR CRUST CREAM BUTTER IN MIXING BOWL UNTIL LIGHT. ADD SUGAR UNTIL WELL BLENDED. ADD SOUR CREAM AND VANILLA, MIX. REDUCE MIXER SPEED & GRADUALLY ADD FLOUR JUST UNTIL BLENDED. ADD 1 EGG YOLK. KNEAD DOUGH IN BOWL UNTIL IT COMES TOGETHER. WRAP DOUGH IN PLASTIC WRAP AND REFRIDGERATE. PLACE BOWL IN FREEZER. (METAL BOWL WORKS THE BEST) WHILE DOUGH IS RESTING... FOR CURD MELT BUTTER IN HEAVY PAN OVER MEDIUM HEAT. REMOVE PAN FROM HEAT AND WHISK IN SUGAR LEMON JUUICE, AND ZEST. WHISK IN EGG YOLKS UNTIL SMOOTH. (KEEP STIRRING AFTER ADDING EGG YOLKS OTHERWISE YOU COULD END UP WITH SCRAMBLED EGGS). COOK MIXTURE ON LOW, WHISKING CONSTANTLY (DON'T LET IT BOWL). UNTIL IT IS AT A PUDDING CONSISTENCY. POUR CURD THOROUGH STRAINER INTO BOWL. LET COOL, WHISKING OCCASIONALLY. WHILE CURD IS COOLING... CRUST ROLL OUT CRUST ON FLOURED WAX PAPER. TRIM TO FIT PANS. PRICK THE CRUST WITH A FORK TO KEEP IT FROM PUFFING UP DURING BAKING. BAKE FOR APPROXIMATELY 15 MINUTES, UNTIL GOLDEN BROWN. REMOVE AND LET COOL. PLACE CURD IN FREEZER. WHIPPED TOPPING POUR HEAVY CREAM IN CHILLED BOWL. WHIP UNTIL LIGHT PEAKS FORM. GRADUALLY ADD VANILLA & SUGAR. WHIP AGAIN AND CHILL ASSEMBLY TAKE CRUST, FILL WITH CURD, ARRANGE BERRIES, AND TOP WITH CREAM. MAKES 4 SERVINGS.