bella eats

Hello. My name is Andrea. I write this food blog, Bella Eats. You may remember me, or due to my long absence you may not. I’m sorry about that, truly I am. I miss this space! Life has been busy. So so so busy. I started teaching architectural design at the University of Virginia. Teaching. At a University. Eek! And before that teaching officially began there was training for teaching. And in the middle of all of that I photographed the wedding of a dear friend I’ve known since the fifth grade. Fifth grade! She was such a beautiful bride, and if you’re interested in seeing some of those images please check out the AHPhoto blog.

Oh, and I started a photography business. Because I love taking pictures of people. And buildings. And food. So if you know anybody who needs somebody to take pictures of people, or buildings, or food…feel free to send them my way. I’d appreciate it so so much. And thank you, all of you, who have commented and tweeted and emailed your support. You’re the best, truly.

And yes, I am still working for an architecture firm here in Charlottesville. So…yeah. Busy.

It feels as though summer has completely passed by Bella Eats. Since June I’ve posted about cherries, blackberries, and blueberries. There have been no luscious heirloom tomatoes, no juice-laden peaches, no golden ears of corn. I even have a new trick for releasing kernels from their cob without making a complete mess of the kitchen counter and floor, and I haven’t had the opportunity to share it with you. That is sad my friends, because this trick is a good one. It will change the way you view corn entirely. Soon, I hope.

Way back in the middle of July our dear friend Kristin celebrated her birthday. She celebrated with us, and with this lime tart topped with blackberries from our garden. Blackberry season is just about over, a sign that summer is drawing to a quick close. Our bush has shed it’s bounty completely, leaving only the tiny shriveled berries that didn’t ever come to full ripeness. Our freezer is packed full of quart-size bags of the frozen fruit, our pantry shelf stocked with various forms of blackberry jam. This tart was one of the last recipes made this summer using berries fresh from the garden, and looking at these pictures already has me feeling nostalgic.

What is it about food that stirs memories stronger than those evoked by any other sense? While blackberries don’t take me back to any point of my childhood, they do plop me down solidly in our backyard here in Charlottesville. For the past 4 years we’ve spent countless July and August evenings standing in our garden, bowls in hand, fingers stained purple, arms eaten by mosquitos, quietly and contently plucking berries one-by-one from a bush WE planted. I know that forever, no matter where we are, when I pop a freshly picked blackberry into my mouth I will be transported back to this place. I love that.

If you’re lucky you can still find pints of deep purple blackberries at your local farmers’ market, and if you do, I recommend you make this dessert before summer’s end. The crust is quite perfect, nearly the consistency and flavor of a shortbread cookie. It doesn’t flake and melt in your mouth like many pastry shells, but instead offers a firm vessel on which to carry a scoop of zippy lime curd. And scoop you will, because this tart never really sets up to a solid, sliceable state. Which is fine by me. The delightful combination of sweet shortbread, tart curd, and fresh blackberries had us all going back for seconds, despite our use of a spoon rather than a fork.

For the record, I am so unhappy with the spacing that this new WordPress theme defaults too, but I just haven’t had the time/energy to dig into the CSS code to fix it. And, we’re working on a redesign of Bella Eats to be launched right around the two year (two years!) anniversary of this site at the end of October.  So, please bear with me and the awkward/awful spacing of the text in my recipes… Thank you.

Lime Tart with Blackberries

from bon appetit, June 2010

Ingredients

for the lime curd:

• 3 large eggs
• 3 large egg yolks
• 1 cup sugar
• 3/4 cup fresh lime juice
• 6 tbsp (3/4 stick) unsalted butter, cut into 6 pieces

for the topping:

• (3) 6-ounce containers fresh blackberries
• 1 tbsp blackberry jam

for the crust:

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/4 cup sugar
• 1 large egg yolk
• 1 1/4 cups all purpose flour
• 1 large pinch of salt

Method

for the lime curd:

1. Set a fine metal strainer over a medium bowl and set aside. Whisk the eggs, egg yolks, and sugar in another medium metal bowl to blend.  Whisk in lime juice.
2. Set bowl over large saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk constantly until curd thickens and an instant-read thermometer inserted into curd registers 178ºF to 180ºF, about 6 minutes.  Immediately pour curd through prepared strainer set over bowl.
3. Add butter to warm strained curd; let stand 1 minute, then whisk until blended and smooth.  Press plastic wrap directly onto surface of curd, covering completely.  Refrigerate until cold, about 4 hours.*

*Lime curd can be made up to 2 days ahead.  Keep chilled.

for the crust:

1. Using an electric mixer, beat the butter and sugar in a medium bowl until well blended, 1 to 2 minutes. Add egg yolk; beat to blend. Add flour and salt and mix on low speed until mixture resembles large peas. Using hands, knead in bowl just until dough comes together.
2. Transfer dough to a 9-inch diameter tart pan with removable bottom. Break dough into pieces, then press dough evenly up sides and onto bottom of pan. Cover and chill 1 hour.**
3. Preheat oven to 350ºF. Uncover crust and bake until golden brown, about 35 minutes. Cool completely in pan on rack.

**Dough can be made 1 day ahead. Keep chilled.

assembly:

1. Remove sides from tart pan and place crust on plate. Spread lime curd evenly in baked crust. Arrange blackberries in concentric circles on top of tart.
2. Place am in small microwave-safe bowl. Heat in microwave until jam is melted, about 15 seconds. Whisk to loosen and blend, adding water by teaspoonfuls if thick. Brush jam over berries.*** (I only brushed jam over the outer ring, because I liked how they looked without the glaze.)

***Tart can be made up to 8 hours ahead. Chill uncovered.