blackberry

Lime Tart with Blackberries and Blueberries

Posted on 01. Jul, 2010 by maureen in blackberry, blueberry, dessert, lime, tart

Lime Curd:

  • 3 large eggs
  • 3 large egg yolks
  • 1 cup sugar
  • 3/4 cup fresh lime juice
  • 6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces

Crust:

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/4 cup sugar
  • 1 large egg yolk
  • 1 1/4 cups all purpose flour
  • 1 large pinch of salt

Topping:

  • 2 6-ounce containers fresh blackberries
  • 1 6-ounce container fresh blueberries
  • 1 tablespoon blackberry jam

Lime Curd:

  1. Set fine metal strainer over medium bowl and set aside.
  2. Whisk eggs, egg yolks, and sugar in another medium metal bowl to blend. Whisk in lime juice.
  3. Set bowl over large saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk constantly until curd thickens and instant-read thermometer inserted into curd registers 178°F to 180°F, about 6 minutes.
  4. Immediately pour curd through prepared strainer set over bowl. Add butter to warm strained curd; let stand 1 minute, then whisk until blended and smooth.
  5. Press plastic wrap directly onto surface of curd, covering completely. Refrigerate until cold, about 4 hours.
  6. DO AHEAD Lime curd can be made up to 2 days ahead. Keep chilled.

Crust:

  1. Using electric mixer, beat butter and sugar in medium bowl until well blended, 1 to 2 minutes. Add egg yolk; beat to blend. Add flour and salt and mix on low speed until mixture resembles large peas. Using hands, knead in bowl just until dough comes together.
  2. Transfer dough to 9-inch-diameter tart pan with removable bottom. Break dough into pieces, then press dough evenly up sides and onto bottom of pan. Cover and chill 1 hour.
  3. DO AHEAD Can be made 1 day ahead. Keep chilled.
  4. Preheat oven to 350°F. Uncover crust and bake until golden brown, about 35 minutes. Cool completely in pan on rack.

Topping:

  1. Remove sides from tart pan and place crust on plate. Spread lime curd evenly in baked crust. Arrange blackberries in 2 concentric circles just inside edge of tart. Mound blueberries in center of tart.
  2. Place jam in small microwave-safe bowl. Heat in microwave until jam is melted, about 15 seconds. Whisk to loosen and blend, adding water by teaspoonfuls if thick. Brush jam over berries.
  3. DO AHEAD Tart can be made up to 8 hours ahead. Chill uncovered.

Source: Bon Appetit

Peaches-and-Cream Streusel Pie

Posted on 01. Jun, 2010 by maureen in blackberry, cinnamon, dessert, nutmeg, peach, pecan, pie

Fresh peaches and plums right off the tree courtesy of our awesome neighbor. I watched him walk another stout bag to a neighbor across the street.

Mmmmm... This dish was amazing, but it took over three hours to finish. The blanching worked for only half of one of the twenty five or so peaches (I used about two and a half pounds total plus five plums) so I took a paring knife to the rest of the skins. Per some of the comments, I added some nutmeg and cinnamon to the filling as it cooked. Once the filling was finished, I stirred in the blackberries from our yard, careful to not squish them all. Of course I had to smash one just to see the dark red juice mix with the thick peach sauce.

Crust:

  • 1 1/4 cups all purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 1/4 cup solid vegetable shortening, frozen, cut into 1/2-inch cubes
  • 2 tablespoons (or more) ice water

Topping:

  • 1/2 cup sugar
  • 1/2 cup chopped pecans
  • 1/3 cup all purpose flour
  • 1/4 cup old-fashioned oats
  • 1/4 cup (1/2 stick) unsalted butter, melted

Filling:

  • 1/2 cup sugar
  • 3 tablespoons whipping cream
  • 3 pounds medium peaches

Directions:

  1. Blend flour and salt in processor 5 seconds. Add butter and shortening. Using on/off turns, blend until butter is reduced to pea-size pieces. Add 2 tablespoons ice water; blend until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill at least 2 hours and up to 1 day.
  2. For the topping, combine all ingredients in medium bowl. Stir until small clumps form. Chill up to 1 day.
  3. To make the filling, combine sugar and cream in heavy large nonstick skillet. Bring medium saucepan of water to boil. Drop 3 peaches into water and blanch 1 minute. Transfer peaches to bowl of ice water. Peel peaches and slice thinly, letting slices drop into sugar-cream mixture in skillet. Repeat with remaining peaches.
  4. Cook peach filling in skillet over medium-high heat until peaches are tender and sugar-cream mixture is reduced almost to glaze, stirring often, about 10 minutes. Set aside.
  5. Preheat oven to 375°F. Roll out dough to 14-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 3/4 inch; fold under and crimp. Pierce crust with fork; freeze 10 minutes. Line crust with foil and beans or pie weights; bake 10 minutes.
  6. Remove foil and beans and bake crust until pale golden, pressing with back of fork if crust bubbles, about 10 minutes longer.
  7. Spoon peach filling into warm crust. Sprinkle with topping. Bake pie until filling bubbles and topping is golden brown, placing baking sheet under pie to catch any drippings, about 50 minutes. Cool pie on rack at least 30 minutes.

Source: Epicurious

Easy Blackberry Cobbler

Posted on 13. Jul, 2008 by maureen in blackberry, Brussels sprout, carrot, chicken, dessert, dinner, entrée, garlic, lemon, oregano, potato, raspberry, rosemary, thyme

Grilled chicken tenderized and coated in olive oil and secret spice. Potatoes, carrots, brussel sprouts, yellow onion slices, garlic, lemon wedges, rosemary, oregano, and thyme sprigs drizzled in olive oil and baked at 400F for 40 minutes. And then dessert...

I found this on the cover of the July 2008 Southern Living magazine and had to make it. I think I should have pulled it out of the oven about 2 minutes early, but it was tasty regardless.

Ingredients:

  • 4 cups blackberries and raspberries
  • 1 tbsp freshly squeezed lemon juice
  • 1 large egg
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 6 tbsp butter, melted

Directions:

  1. Preheat oven to 375F. Place 6 ramekins on foil lined baking sheet.
  2. Divide 4 cups fresh blackberries and raspberries between 6 ramekins. Sprinkle with the lemon juice.
  3. Stir together egg, sugar, and flour in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit.
  4. Drizzle butter over topping.
  5. Bake at 375 for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes.

Serves 6
Source: MyRecipes
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