Monday, August 16, 2010

Lemon Tart with Blackberry Sauce

I was craving something really lemony and found this recipe for a lemon tart. It was yummo!! I didn't have 2 lemons, but had 1 lemon and 1 lime. I used the zest off of both, then sqeezed the juice from both and topped off with bottled lemon juice to equal 1/2 cup like the recipe calls for. Yumm!!! did I mention that lemon is my next favorite flavor after chocolate???

Lemon Tart with Blackberry Sauce

Crust:
1 cup all purpose flour
1/3 cup powdered sugar
1/8 teaspoon salt
1/2 cup cold butter, cut into pieces

Lemon filling:
5 ounces cream cheese, room temperature
1/2 cup granulated sugar
1/2 cup lemon juice (aproximately two large lemons-see note above)
2 large eggs
1 Tablespoon grated lemon zest (outer lemon skin)

Blackberry Sauce:
3/4 cup water
1 cup frozen blackberries
1/4 cup sugar
1 Tablespoon flour

Grease or spray with Pam, an 8 or 9 inch tart pan.
Crust:
In food processor, place the flour, sugar and salt and process to combine. Add the butter and pulse until the pastry starts to come together and form clumps. Place the pastry in the prepared tart pan and using your fingertips evenly press onto the bottom and up the sides of pan.
Pierce the bottom of the crust with the tines of a fork (This will prevent the pastry crust from puffing  up while it bakes.) Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will prevent the crust from shrinking while it bakes.

Preheat oven to 425 degrees and place rack in the center of oven.
When the pastry is completely chilled, uncover and place the tart pan on a larger baking pan and bake until the crust is golden brown, about 12 minutes. Remove from oven and place on a wire rack to cool while you make the filling.
Reduce heat in the oven to 350 degrees.

Filling:
In a food processor or with an electric mixer, place the cream cheese and process until smooth. Add sugar and process until incorporated. Add eggs, one at a time, and process until thoroughly combined. Add remaining ingredients and process until well blended and smooth.  Pour filling into pre-baked tart shell and bake (keep the tart pan on the bigger baking sheet) for approximately 25-30 minutes or until filling is set. Transfer tart to a wire rack to cool and then cover and refrigerate until well chilled, at least an hour.

Blackberry sauce:
Combine water, sugar and flour, whisk so their are no lumps. Add frozen blackberries. Bring to a boil and then reduce heat , and simmer for 10 to 15 minutes until thicken. Whisk occasionally. Blackberries should be broken up, but if not, mash with a potato masher.  Cover and cool sauce until ready to serve lemon tart.

To serve: cut into wedge slices, drizzle blackberry sauce over the top and Garnish with whipped cream and Fresh blackberries. Enjoy!!

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