So 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!
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.