I don’t know about where you guys are, but around here right now, lemons are sooo deliciously juicy and wonderful! I’ve been using a LOT of lemons in my cooking lately and thought, “What better way to use the lovely lemon juice than in a tart?” I had some frozen blackberries I’ve been looking to use and thought that this would be a match made in heaven. So right I was. So wonderfully right.
1 1/2 cups flour
1/3 cup powdered sugar
6 ounces (150 grams) butter
3 eggs, beaten
1 1/2 cups sugar
2 tablespoons flour
1 teaspoon baking powder
a pinch of salt
juice of 2 lemons (around 1/2 cup?)
1 carton frozen blackberries, drained (I should have drained mine a little better)
First and foremost, set your blackberries in a sieve over a bowl to drain.
Now, start the crust.
Preheat your oven to 300ºF/150ºC.
Add flour, powdered sugar and butter to your food processor and pulse until it comes together in a dough.
Press the dough into a tart pan, using your hands and fingers to spread the dough evenly.
Parbake the dough about 20 minutes.
Remove from oven and allow to cool slightly.
Raise oven temperature to 350ºF/175ºC.
While cooling, combine the filling ingredients.
Beat eggs first, then add remaining ingredients, except blackberries, whisking well to combine.
Pour filling into tart shell, and then arrange blackberries in filling.
Bake about 25 minutes, or until set.
Garnish with powdered sugar if desired.