It’s officially Spring time! Nature is waking up and that means we get to have lots of fun food to play with and enjoy. One of my favorite flavors of spring time is citrus! Of any kind. I always get really food nerdy and excited when I see that Florida gets freezes because that guarantees good citrus! Here in Arizona, we have a fair share of citrus growing here and nothing starts churning my creative juices than that of Meyer lemons! Can anyone say “Meyer lemon curd???” These babies are fantastic with a sweeter side to them than most lemons; this makes them perfect for my Meyer Lemon and Blackberry Tart.
Meyer lemons have a beautiful sweetness to their taste, as well as some floral notes. I love working with them because I feel that they’re more versatile than their regular counterparts. The floral nature of Meyer lemons makes them a perfect pairing for blackberries and is what gives this tart a lot of character. You can substitute for blueberries or even strawberries if blackberries aren’t your cup of tea!
This shortbread dough crust is one for the books though! The dough is equal parts buttery and sweet! I even baked the scraps and snacked on those when I was waiting for my curd to set up in the fridge! So so so good. I have a tip for baking this tart crust (you can most certainly apply this to pie crusts as well!) so that it cooks evenly and doesn’t bubble up. Once your tart pan in lined with the dough, place a piece of wax paper or plastic wrap over the tart and fill with beans or rice to keep it weighted down. This prevents the crust from bubbling up so that you have a nice, level platform to put your curd in.
Speaking of curd, this is way easier to make than it sounds or looks. In my homemade ice cream post, I talked about the importance of tempering egg yolks so that they don’t scramble when you cook them to activate the protein. Same principle applies here; only we don’t cool the curd in an ice bath. Once you add the lemon zest, juice, butter, and berries, it’s set to throw into the tart pan and bake to set the yolks.
Honestly, the hardest part about making this whole thing is waiting for the tart to cool and settle before digging into it! Enjoy the first parts of spring with this incredibly rich and bright tart!
Do you have a favorite spring time recipe you’d like for me to feature on the blog? Just send me an email and I’ll make it happen!
Happy eating everyone!
- 4.8 ounces butter softened
- 4.2 ounces powdered sugar
- 2 egg yolks
- 1 egg
- 11.2 ounces all purpose flour
- 5 ounces sugar
- .75 ounce cornstarch
- 1/8 teaspoon salt
- 6 ounces water
- 3 each egg yolks
- 2 ounces lemon juice
- ½ Tablespoon lemon zest
- .25 ounce butter
Cream butter and powdered sugar in a mixing bowl until light and fluffy, about 5 minutes.
One at a time, add egg and yolks, scraping the edge and bottom of the bowl to fully incorporate.
Add flour and mix until just combined.
Place dough into a floured pan and cool in fridge until butter sets, about 30 minutes.
Bring sugar, cornstarch, salt, and water to a boil in a sauce pot, stirring constantly.
Once dissolved, pull from heat and slowly add half to egg yolks. Add eggy sugar mix back to pot over medium heat, stirring constantly until eggs thicken.
Pull pot from heat, add zest, lemon juice and butter. Stir until butter is melted and add blackberries.
When ready to bake, roll out ¼ of tart dough until thin and line tart pan with dough, pressing to form to pan.
Place wax paper or plastic wrap over tart pan and fill with rice or beans. Bake at 350 for about 8 minutes. Remove beans or rice.
Heat oven to 400 and pour curd into tart crust. Bake at 400 degrees for about 8 minutes or until curd has set and no jiggle is seen. Remove from oven and cool in fridge, about an hour.
Sprinkle with powdered sugar and serve.