IMG_6386Late summer brings two wonderful treats: figs and wild blackberries. Both grow in profusion along roadsides and among the brush on the edges of fields and vineyards. One day I realized my hourlong walk had taken almost twice as long because I kept stopping to pick goodies. mures 3P1080453Picking blackberries is a zen task. Despite the thorns, I enjoy it. The berries are like glistening gems, plump with juice. Usually some birds venture near but not too near, enjoying the biggest berries that are high beyond my reach. The air smells sweet from the dried pines all around and is sweetened further by the overripe fruit that has fallen and is returning to earth.mures 7mures 6Even sweeter are the blackberries. They have no tang to them at all, the way raspberries do. Just straight sweetness. Almost too much. That’s why I like to pair them with a nice, tart lemon tart.

vide grenier blackberries
Seen at a vide grenier

mures 1Tarte au citron is one of those classic French bistro offerings and couldn’t be easier to make. Sure, you can put meringue on top, but if you have wild blackberries, the colors contrast as perfectly as the flavors. I think other very sweet, not too drippy fruits would work, too, like blueberries. Maybe even figs, though I haven’t tried that. Be daring. The worst that can happen is that you won’t do that combination again. But I bet you will make tarte au citron again and again.IMG_6409Of course, you can always use a premade pie crust. If you have a choice, most tarte au citron recipes recommend pâte brisée, a shortcrust dough, rather than pâte feuillétée, which is the flaky kind…unless you’re crazy about flaky piecrust, in which case, you should do as you like. Far be it from me to look down on somebody’s crust preferences.

I made a nutty crust that was not too sweet. IMG_63591/2 cup (57 g) chopped nuts (walnuts, pinenuts, almonds–whatever you have. Not peanuts, though)

1 3/4 cup (220 g) flour

12 tablespoons (170 g) of butter, softened but not melted

1/2 cup (57 g) powdered sugar

1 egg

Grind the nuts finely (I used almond powder left over from macarons).

IMG_6374
My pastry board, a gift from a great uncle who was a carpenter, made for me when I was born. Now that is a special baby present. The marble rolling pin also was a gift, from my best friend’s mom. It has traveled.

Beat the butter and powdered sugar until fluffy. Add the egg. When it’s integrated, add the flour, and don’t go crazy about getting it completely mixed in. Then stir in the nuts, just enough that you can gather the dough away from the bowl. Divide it in half. Wrap each half (I flatten them so they are easier to roll out later) in plastic film. One half can go in the freezer for another day. The other one needs to chill for an hour or two.IMG_6378When it’s ready, preheat the oven to 400 F (200 C). Roll out the dough, set it in a 9 1/2-inch pie pan, and cover it with parchment paper, then with pie weights. Back for 20 minutes, then remove the pie weights and paper and bake for five more minutes so the bottom gets dry and a little brown. Let it cool.

IMG_6380
Before baking. A spoon makes a nice design.

For the custard:

IMG_6372
I forgot to include the cornstarch in the photo.

4 eggs

3/4 cup (170 g) granulated sugar

2-3 lemons

1/2 cup (120 ml) heavy cream (I was out this time, and as it was a Sunday and nothing was open, I substituted coconut milk, which worked great)

1 teaspoon cornstarch

2 cups blackberries (about the size of a liter of ice cream, which is the container I used when picking)

Preheat the oven to 350 F (180 C).

IMG_6363Grate the lemons. Then squeeze the juice. You should get about 2/3 cup, maybe a bit shy (about 150 ml).

In a small bowl, add the cornstarch. Then work in the lemon juice, little by little, so the cornstarch dissolves without lumps.

In a medium bowl, beat the eggs. Add the sugar, then the lemon juice, grated peel and cream. Pour into the piecrust.

Turn the oven down to 325 F (160 C). Bake for about 25 minutes (check before), until the custard has set (shake it a little to see whether it jiggles).

IMG_6381
The divot was a lemon pip that I had missed earlier.

Let it cool a bit, then press the blackberries into the custard. IMG_6392

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31 thoughts on “Tarte au Citron with Blackberries

  1. My Dad used to take us morel hunting and blackberry picking when we were kids. We would come home with coffee cans of berries and stained mouth and hands. Mom would make a cobbler in a huge pan. We loved the berries so much that we didn’t mind being bit by chiggers.

    Liked by 2 people

  2. Beautiful tutorial, friend. I am happily devouring your tart with my eyes since with my present sorry condition, a slice might do me in. I like blackberries with goat cheese and balsamic…blackberries make everything look so gorgeous. 🙂

    Liked by 2 people

  3. LOVE this! Hope to make at home soon. I’ve recently discovered your delightful blog, and love everything about it – feel like I’ve got a wonderful treat whenever I see you lurking in my In Box. Thanks for bringing a bit of France into my Kentucky life…

    Liked by 2 people

  4. Love the idea of combining lemon tart with blackberries. I don’t know why I’ve never made my own before but will certainly try based on your clear tutorial. Lucky you to have so many of these lovelies growing wild!

    Liked by 2 people

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