Mixed Berry Tarts with Lemony Filling
By Janie Hibler Fine Cooking Issue 79 http://www.finecooking.com/recipe/mixed-berry-tarts-with-lemony-filling
Yield: Yields eight 4-3/4-inch tarts.
You can decorate these delicious tarts with berries before serving them, or set out dishes of berries and let guests garnish their own tarts with the berries of their choice.Ingredients
1 recipe Buttery Shortbread Pastry Dough http://charisstoma.dreamwidth.org/1279894.html
1/2 cup heavy cream
1 cup Lemon Curd *
1 cup each fresh raspberries, blueberries, and blackberries or boysenberries (rinsed, picked over, and dried) placed in separate bowlsPreparation
Have ready eight 4-3/4-inch fluted tart pans with removable bottoms
Working quickly, shape the dough into an 8-inch log and divide it into eight equal pieces. On a lightly floured surface, roll a piece of dough into a 5-inch round. Gently press the dough into a tart pan. Repeat with the remaining dough. Put the tarts on a baking sheet and chill in the refrigerator for 15 min.
Meanwhile, heat the oven to 400°F.
Cut out eight roughly 6-inch-square pieces of foil and spray one side lightly with nonstick cooking spray.
Line each tart with a square of foil, oiled side down, being sure to gently fold the foil over the top edge of the tart. Place a handful of pie weights, raw rice, or dried beans into each lined tart. Transfer the tarts (still on the baking sheet) to the oven and bake until the crust turns golden brown and starts to pull away from the sides of the pans, 25 to 30 min. (Check the color by carefully lifting up the foil on a few of the tarts.) Let the tarts cool on the baking sheet on a rack for 5 min. Carefully remove the lining and weights. Let cool completely on the baking sheet on the rack.
In a medium bowl, whip the cream to soft peaks. Add the lemon curd and gently fold together with a rubber spatula until combined. Divide the mixture among the pastry shells and smooth the filling with a spatula or the back of a spoon. The filling should be no higher than the edge of the tart shell. Carefully remove the outer rings and bottoms of the tart shells (use a metal spatula for the bottoms) and arrange the tarts on a large platter. Top each tart with a mixture of raspberries, blueberries, and blackberries and serve immediately.Make Ahead Tips
You can combine the lemon curd and whipped cream and hold the filling for about two hours in the fridge. The shells can be baked a day ahead (store the cooled shells in an airtight container); fill them shortly before serving. The baked shells also freeze well; thaw before filling.
*Lemon Curd for Berry Tarts
By Janie Hibler Fine Cooking Issue 79 http://www.finecooking.com/recipe/lemon-curd-for-berry-tarts
Yield: Yields about 1-3/4 cups.
This recipe makes more than you need for the Mixed Berry Tarts, but once you taste this lemon curd, the leftovers may disapper before you know it.Ingredients
3 large eggs
2/3 cup granulated sugar
1/2 cup fresh lemon juice (from about 2 large lemons)
6 Tbs. unsalted butter
1 Tbs. finely grated lemon zestPreparation
In a medium bowl, whisk the eggs until well blended. Combine the sugar, lemon juice, butter, and lemon zest in a small (1- to 2-quart) saucepan. Gently heat over medium-low heat until the butter has melted. Don’t let the mixture come to a boil. Remove the pan from the heat and whisk the lemon mixture into the beaten eggs. Pour the mixture back into the saucepan and cook gently over medium-low heat, stirring constantly with the whisk, until the mixture thickens and reaches at least 160°F, about 5 min. Again, don’t let the mixture boil.
Let the lemon curd cool briefly before transferring it to a heatproof container. Press a piece of plastic wrap onto the surface of the curd and poke a few holes in it with the tip of a knife—this will keep a skin from forming on the curd. Refrigerate until completely chilled. The curd will continue to thicken as it cools.