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Ingredientes
- 1 1/2 c. All purpose flour, (plus 3 Tbsp.)
- 1/2 c. Powdered sugar
- 1/4 tsp Salt
- 1/2 c. Unsalted butter, (plus 3 Tbsp.), chilled cut into 1/2 inch pcs
- 1 lrg Egg, beaten to blend
- 2 tsp Ice water, (about)
- 4 lrg Large eggs
- 1 c. Sugar
- 1/2 c. Orange juice
- 2 Tbsp. Fresh lemon juice
- 2 tsp Orange peel, grated
- 1/4 c. Whipping cream
- 2 Tbsp. Powdered sugar
- 16 ounce Frzn unsweetened blackberries, thawed
- 6 Tbsp. Sugar
Direcciones
- For Crust: Mix flour, powdered sugar and salt in processor. Add in butter and cut in using on/off turns till mix resembles coarse meal. Fold in beaten egg. Fold in sufficient ice water by teaspoonfuls to create moist clumps.
- Gather dough into ball; flatten into disk. Wrap in plastic; chill at least 30 min. (Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.)
- Roll out dough on floured surface to 14-inch round. Roll up dough on rolling pin; transfer to 11 inch diameter tart pan with removable bottom.
- Trim dough to 1 inch overhang. Mix in overhang to create double-thick sides extending 1/4 inch above sides of pan, pressing to adhere. Pierce crust with fork in several places. Freeze crust 30 min.
- Preheat oven to 375 F. Bake crust till set and light golden brown, piercing with fork if crust bubbles, about 18 min. Cold completely.
- For Filling: Blend Large eggs and next 4 ingredients in processor. Add in cream and blend till smooth. Pour into cooled crust. Bake tart till filling is set, about 25 min. Cold. (Can be made 1 day ahead. Cover and chill.)
- Preheat broiler. To make foil cover to protect crust edges during broiling, cut out 12-inch round of foil. Cut out center of foil, leaving 2-inch-wide circle. Place foil circle atop tart, covering crust edges. Dust center of tart with powdered sugar. Broil tart till sugar melts and is golden brown, watching closely and rotating tart for even broiling, about 1 minute.
- Transfer pan to rack. Remove foil circle. Cold tart at least 30 min.
- Remove pan sides. Serve tart slightly hot or possibly at room temperature with Blackberry Puree.
- For Puree: Puree berries and sugar in processor. Strain through fine sieve; throw away seeds. (Can be made 1 day ahead. Cover; chill.)
- Tarla Fallgatter has been teaching cooking classes for more than 15 years.
- She was trained in France at Le Cordon Bleu, La Varenne and Ecole Lenotre
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 12 servings | |
| Calories 306 | |
| Calories from Fat 97 | 32% |
| Total Fat 10.98g | 14% |
| Saturated Fat 6.11g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 80mg | 3% |
| Potassium 126mg | 4% |
| Total Carbs 48.7g | 13% |
| Dietary Fiber 2.4g | 8% |
| Sugars 34.33g | 23% |
| Protein 4.86g | 8% |
