and Apple Curd Tartlets
3/4 lb. blackberries
1 Granny Smith apple, peeled, cored and chopped
3 T freshly squeezed lemon juice, strained
8 T unsalted butter
2 c sugar
Fresh ripe blackberries
Powdered sugar for sprinkling
tartlet shells of desired size
the berries and apple in a heavy bottomed stainless steel pan set
over low heat and cook slowly until the apples and blackberries are
softened and the juices are drawn out. Place in a blender or food
processor and carefully puree the mixture. Place in a large stainless
steel bowl set over simmering water, and add the lemon juice, butter
and sugar. Stir until the sugar is dissolved. Add in the eggs slowly
and continue cooking over simmering water until the mixture thickens.
Transfer to a shallow container and allow to cool. Spoon into desired
shells for service. Decorate with ripe blackberries and sprinkle with
Recipe from Renee Shelton.
© 2004-2010 Beach Cuisine®, Inc.
All Rights Reserved.
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