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Pies, Tarts, Tartlet, Flan Pans

Blackberry 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
4 eggs

Fresh ripe blackberries for garnish
Powdered sugar for sprinkling

Prebaked tartlet shells of desired size

Place 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 powdered sugar.

Recipe from Renee Shelton.


Copyright © 2004-2010 Beach Cuisine®, Inc.
All Rights Reserved.



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All rights reserved.
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