Baking for Breakfast: Sweet and Savory Treats for Mornings at Home by Leahy Donna

Author:Leahy, Donna
Language: eng
Format: epub
Publisher: Food Arts Fusion LLC
Published: 2015-10-05T04:00:00+00:00

Blackberry Shortbread Tart

Strips of buttery shortbread are woven over a fresh berry filling in this simply assembled tart.

SERVES 8–10

3 cups (13 oz.) blackberries

1 cup (7 oz.) granulated sugar

2 tsps. lemon juice

16 tbsps. unsalted butter

2 egg yolks

1 tsp. finely grated lemon zest

2 ½ cups (11 oz.) all-purpose flour

2 tsps. baking powder

¼ tsp. salt

Combine the blackberries, ½ cup (3.5 oz.) sugar and 2 tbsps. water in a medium saucepan. Crush the berries lightly to release their juices. Bring to a boil over medium heat. Reduce heat to a simmer and cook for 8–10 minutes, until mixture has thickened (temperature should reach 220 degrees F). Remove from the heat and stir in the lemon juice. Cool completely. Cover and refrigerate until ready to use.

Lightly grease a 9” tart pan with a removable bottom (or a spring form pan) and set it on a baking sheet.

Combine the butter and remaining ½ cup (3.5 oz.) sugar in the bowl of a stand mixer until fluffy, about 3–4 minutes. Add the egg yolks and mix until smooth. Mix in the lemon zest, flour, baking powder and salt until dough just comes together. Gather the dough into a ball and place on a lightly floured work surface. Divide the dough into two pieces, one slightly larger. Wrap the smaller piece in plastic wrap and refrigerate for 30 minutes or until firm. Place the larger piece of dough and press it evenly into the bottom and sides of the pan. Cover with plastic wrap and place in the refrigerator for 30 minutes.

Preheat the oven to 350 degrees F.

Spread the blackberry mixture over the bottom of the crust. Roll the remaining dough into a 12” square. Cut the pastry into ¾ ” strips. Lay half the strips across the filling, evenly spaced. Turn the pan a quarter turn and lay the remaining strips across the first strips. If desired, weave the top strips over and under the bottom strips. Press and seal the edges into the crust, trimming off any excess.

Bake for 30–35 minutes, until crust is golden brown. Cool for 5 minutes, then transfer to a cooling rack. Cool for 5 minutes longer. Dust with confectioners’ sugar to serve.

Make Ahead Tip: Make the blackberry filling and the crust up to 2 days before serving and refrigerate. Assemble the tart the night before and refrigerate. Bring the tart to room temperature before baking.

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