But this recipe was special to me. I actually made the blackberry curd myself! No, I mean I really did! My evil twin suggested using store bought blackberry jam, but honesty and integrity prevailed – and I had blackberries in the fridge that were so tart they were almost inedible. So I introduced them to the mini-prep, strained them, and cooked the puree with eggs, sugar and butter. I could have taken a bath in that mixture. It was smoooooooth. Just say it in your best Barry White impression and you’ll know what I mean.
Now Kate, the ONLY change I made **drum roll please**………………….was to omit the almonds in the crust. I had meant to put lemon zest in but I got distracted and forgot.
These are really good – all the powdered sugar on top makes the blackberries less tart, and the shortbread crust is always a bonus!
INGREDIENTS:
For the shortbread:
* 12 Tbs. (1 1/2 sticks) chilled unsalted butter, cut into 1-inch pieces
* 2 cups all-purpose flour
* 1/2 cup ground toasted almonds
* 1/2 cup granulated sugar
* 1/2 tsp. salt
For the blackberry curd:
* 2 pints blackberries
* 4 eggs
* 1 1/2 cups granulated sugar
* Pinch of salt
* 1 Tbs. fresh lemon juice
* 4 Tbs. (1/2 stick) unsalted butter, at room
temperature, cut into 1-inch pieces
Confectioners’ sugar for dusting
DIRECTIONS:
Preheat an oven to 350°F. Lightly butter a 9-by-13-by-2-inch cake pan.
To make the shortbread, in the bowl of a food processor, combine the butter, flour, almonds, granulated sugar and salt and process until small lumps form. Sprinkle the mixture into the prepared pan and press evenly into the bottom. Bake until the shortbread is golden, about 20 minutes. Transfer the pan to a wire rack. Reduce the oven temperature to 325°F.
Meanwhile, make the blackberry curd: In a food processor or blender, puree the blackberries until smooth. Pass the puree through a chinois set over a bowl, using a pestle to press on the solids and extract as much juice as possible; discard the solids. You should have about 3/4 cup juice.
In the top pan of a double boiler or in a nonreactive saucepan, whisk together the eggs and granulated sugar until blended. Then whisk in the blackberry juice, salt and lemon juice. Set the top pan over but not touching simmering water in the bottom pan, or set the saucepan over medium-low heat. (If using a saucepan, take care not to heat the mixture too quickly.) Cook, stirring constantly with a wooden spatula or spoon, until the mixture is warmed through, 1 to 2 minutes.
Begin adding the butter a little at a time, stirring each addition until blended before adding more. Continue cooking, stirring constantly and scraping the bottom of the pan, until a finger drawn across the back of the spatula leaves a path, 8 to 10 minutes more. Immediately remove the pan from the heat. Pass the curd through the chinois set over a bowl and let stand for 10 minutes. Whisk to blend, then pour the curd over the shortbread, spreading it evenly to the edges.
Bake until the curd is set, about 30 minutes. Transfer the pan to a wire rack and let cool completely. Cut into individual bars, cover and refrigerate until ready to serve. Dust the bars with confectioners’ sugar before serving.
Makes 20 bars.
Wow! You got them done quickly. They look great and I am hoping to do them in the next week..or two!
I’m new to the cookie carnival world. I’m excited to see that you’ve made yours already, and they look delicious! I’m trying them soon.
Thanks so much for checking out my blog! That is so great that your daughter enjoys cake decorating and baking already…what fun!
These look wonderful! Now, I need to go home and make them!
Your bars look great! I love the plate you put it on.
I loved this crust recipe. I bet the lemon would be good, too. Yours look fab!