Blackberry Curd Tarts

Blackberry TartsSo I made an awesome Blackberry Curd… the flavor, color and everything was amazing! But I had nothing to use this curd in. There are seriously so many options. Use it as a filling, cake ingredient, frosting ingredient, or for cookies. Since James is an amazing pie and tart dough maker, we decided to do tarts!

From what I’ve learned and read… pie and tart dough are totally different. Pie dough is supposed to be crisp and flaky. Most tart dough is cookie like and once baked it is buttery and crisp. These types of dough are just not my thing. I always over mix and make tough dough. James, on the other hand, is an amazing dough maker! He can always make crisp, delicate, and yummy crust, so I employed him to make the shells.

The dough that he uses is crumbly and barely sweet, which makes it perfect for sweet fillings.

We used fresh blackberries, figs, and plums from our backyard, but you can use whatever you want to garnish!


Blackberry Curd

Find the recipe here!

James’ Tart Crust

– ½ cup butter (room temp)

– ⅓ cup sugar

– 1 egg yolk

– 2 Tablespoons whole milk

– 1 ¼ cup flour

– pinch of salt

With an electric mixer, beat the butter until smooth, add the sugar and mix until light and fluffy (about 2 minutes). Add the egg yolk and the milk. Mix on low and add the flour gradually, add the salt. Mix until the dough is smooth, not more.

Turn the dough out onto a floured and shape into a disk, cover with plastic wrap and refrigerate for at least 1 hour.

Take out the dough after an hour and press into tart shells. We used about 3 inch large tart molds. Once the dough is pressed, put the tarts in the refrigerator for another hour.

Press foil on the top of the dough and fill the shells with baking beans or rice. This is will make the dough keep their shape and not puff up as much.

Bake for about 12 minutes. Remove the foils from the tart shells and pierce the dough with a fork. Bake for another 5 minutes to brown the shells. Remove from the oven and allow to cool.

Blackberry TartsFill with the curd!

Blackberry TartsTop with fresh fruit!

Blackberry TartsDust with powdered sugar!

Blackberry TartsDevour!


3 thoughts on “Blackberry Curd Tarts

  1. Gorgeous! I am not a tart person, but these look amazing. What color! What presentation! And your photos/composition are beautiful art. Glad you back and blogging!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s