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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This recipe comes from the R.S.V.P. section of an October 1988 Bon Appetit magazine. It was requested from Rebecca's, a bakery in Aspen, Colorado. Ingredients:
1 1/2 cups pastry flour |
1/2 cup sugar |
10 tablespoons chilled unsalted butter, cut into pieces (1 1/4 sticks) |
1 extra-large egg yolk |
1 tablespoon whipping cream |
3/4 cup unsalted butter (1 1/2 sticks) |
3 extra-large eggs |
1 cup sugar |
5 tablespoons all-purpose flour |
1 teaspoon vanilla extract |
6 tablespoons red currant jelly |
3 cups fresh blackberries |
whipped cream, for garnish |
Directions:
1. For pastry:.
2. Combine flour and sugar in processor.
3. Add butter and cut in using on/off turns until mixture resembles coarse meal; add yolk and cream and blend until dough just begins to come together.
4. Gather dough into ball;flatten to disc.
5. Wrap in plastic and refrigerate at least 30 minutes.
6. Preheat oven to 350 degrees.
7. Roll dough out on lightly floured surface to thickness of 1/8 inch.
8. Fit dough into 9-inch-diameter tart pan with removable bottom.
9. Trim edges and refrigerate shell while preparing filling.
10. For Filling:.
11. Cook butter in small saucepan over medium heat until melted and golden brown.
12. Blend eggs and sugar in large bowl.
13. Add flour and vanilla and whisk until just combined.
14. Whisk in butter.
15. Set tart shell on heavy baking sheet; pour filling into tart shell.
16. Bake until pastry and filling are golden brown, 30 to 35 minutes.
17. Transfer tart to rack and cool completely.
18. (Can be prepared 1 day ahead. Cover with plastic and store at room temperature.).
19. Melt jelly in small saucepan over low heat.
20. Brush 2 tablespoons jelly over filling.
21. Set berries atop tart, covering filling completely.
22. Brush remaining jelly jelly over berries; let stand until jelly sets.
23. Serve with whipped cream.
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