Makes one 8 inch tart shell

Tart Dough

• 4 1/4 cup All Purpose Flour
• 1 cup Granulated Sugar
• 3 1/2 sticks Butter (14 oz)
• 2 Eggs
• 2 Yolks
• 2 teaspoons Vanilla Extract
• 1/2 teaspoon Salt

Cube the butter and set aside to soften. Once softened, measure the sugar and add to the mixing bowl along with the butter. With the paddle attachment, cream the butter and sugar until smooth on a low speed. Switching to medium speed, add the eggs, yolks and vanilla extract. Be sure to scrape down the sides in between mixing. Also, be careful not to over-mix. It will create a crumbly dough in the end. Add the flour and salt and continue mixing until all the flour is incorporated.

Roll the dough to 1/16 inch thick. Chill the dough until it is firm. Cut into circles of an appropriate size to the tart shells you will be making. Chill the dough again until ready to use.

Tart Custard

• 4 ounces Butter
• 1 Lemon, zested & juiced
• 2 Eggs
• 3/4 cup Granulated Sugar
• 1/8 teaspoon Salt
• 3 Tablespoon All Purpose Flour
• 2 Tablespoon Milk
• 2 pints Fresh Blackberries

Place the butter in a saucepot and cook on medium-high heat. When it reaches a golden brown color, whisk in the lemon juice to stop the browning. Strain into another bowl and set aside. Whisk the eggs and sugar to ribbon stage in the mixer. While the mixer is still going, add the rest of the ingredients one at a time.

Assembly

Form the tart dough into the tart shell rings. Place them in the refrigerator to set. Trim the tops to be flush with the rings. Dock the dough. Chill again for at least 20 minutes. Place the blackberries in the tart shells. Make the custard and immediately pour into the shells. Fill the shells to the top with the custard. Bake the tart shells at 325°F for 18 minutes or until the custard is golden brown.

* You can bake the tarts a couple of hours ahead and reheat them, or serve them at room temperature. I suggest serving Lemon Thyme Ice Cream or, if unavailable, Vanilla Ice Cream with the tarts.