Lemon Blackberry Tart

The online photo of this tart is amazing and I knew I wouldn’t be pulling out all the stops with the decoration. In fact, I wouldn’t be doing any decoration at all, especially since it was just for Husband #1 and me. But, nevertheless, I persisted.

I’m not afraid of a more complicated recipe. In fact, I rather enjoy it now and then because it typically means I am trying something new. I’ve made the basic parts of this recipe before (cookie crust, lemon filling) but I hadn’t made a jelly layer and well, I didn’t this time, either. More on that later.

Crust Ingredients

Here’s the recipe; https://thegreatbritishbakeoff.co.uk/recipes/all/peter-blackberry-lemon-tart/

Changes I made

· Instead of hazelnuts, I used 50 grams of almond flour.

I didn’t buy enough blackberries, so included strawberries to get to the right amount. Here's the berry pulp after being put through the sieve.

· I didn’t have the right size tart pan with removeable sides and ending up using one with stationary sides .

I omitted the gelatin leaves, thinking I would end up with a softer curd. It was certainly soft, but not terribly runny, just enough to drip over the sides. It would likely ooze off if it was served out of the pan.

Review

· Were the ingredients easy to find? Any large grocery store will have everything you need to follow the recipe exactly. Some of the ingredients are called by their English names, but we have the same items here (double cream=heavy cream, castor sugar=granulated sugar). However, gelatin leaves are not a readily available thing in the U.S., as far as I can tell. Our gelatin is powdered, but one tablespoon of powdered=four gelatin leaves.

· Were the directions easy to follow? There’s plenty of steps to follow, but all clear and straightforward.

· Did it come out as expected? Yes and no. I didn’t use gelatin, so I knew the top layer wouldn’t hold its shape as well as it should.

· How did it taste? The top layer lacked flavor, though I can’t say if this was because I mixed the fruits or my fruits were not local and in season, so the flavor punch was lessened. I refrigerated the tart overnight and after the first night, the crust, which was cookie-like when first served, was more like cardboard after refrigeration. The lemon filling was wonderful.

· Will I make it again? I like the idea of a layered tart with a cookie crust, but this didn’t do it for me. Then again, I don’t have the skill of the Great British Bake-off winner whose recipe this is.

Comments

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