Tasty Tuesday!

“On the motionless branches of some trees, autumn berries hung like clusters of coral beads, as in those fabled orchards where the fruits were jewels . . .”
-Charles Dickens

Hello! Berry time! There are so many types of berries available from late spring through the fall - who can resist? Even though this recipe calls for blackberries, you can use blueberries, raspberries, or any other berry instead. Be creative! This recipe does have multiple steps, but believe me, the end result is worth it!! Enjoy!

“The crew of the caravel "Nina" also saw signs of land, and a small branch covered with berries. Everyone breathed afresh and rejoiced at these signs.”
-Christopher Columbus

Blackberry and Almond Bars
(adapted from William-Sonoma)

Servings: 20 bars



* 12 Tbsp chilled unsalted butter, cut into 1-inch pieces
* 2 cups all-purpose flour
* 1/2 cup almonds ground toasted
* 1/2 cup granulated sugar
* 1/2 tsp salt

Blackberry Curd:

* 2 pints blackberries
* 4 eggs
* 1 1/2 cups granulated sugar
* Pinch of salt
* 1 Tbsp fresh lemon juice
* 4 Tbsp unsalted butter, at room temperature, cut into 1-inch pieces
* Confectioners' sugar for dusting


1.) Preheat an oven to 350°F.
2.) Lightly butter a 9 x 13 cake pan.


1.) Combine the butter, flour, almonds, granulated sugar and salt and mix in a food processor until small lumps form.
2.) Sprinkle the mixture into the prepared pan and press evenly into the bottom.
3.) Bake until the shortbread is golden, about 20 minutes.
4.) Remove from oven and place pan on a wire rack.
5.) Reduce the oven temperature to 325°F.

Blackberry Curd:
(start while crust is baking)

1.) In a food processor or blender, puree the blackberries until smooth.
2.) Strain the puree through a strainer set over a bowl.
3.) Using a large spoon, firmly push on the berries and extract as much juice as possible.
4.) Discard the solids.
5.) You should have about 3/4 cup juice.(measure to make sure)
6.) In a stainless steel (do not use aluminum) saucepan, whisk together the eggs and granulated sugar until blended.
7.) Then whisk in the blackberry juice, salt and lemon juice.
8.) Place the saucepan over medium-low heat. (do not heat the mixture too quickly.) 9.) Cook, stirring constantly with a wooden spoon, until the mixture is warmed through, 1 to 2 minutes.
10.) Begin adding the butter a little at a time, stirring each addition until blended before adding more.
11.) Continue cooking, stirring constantly and scraping the bottom of the pan, until a finger drawn across the back of the spatula leaves a path, 8 to 10 minutes more.
12.) Immediately remove the pan from the heat.
13.) Put the curd through a strainer set over a bowl and let stand for 10 minutes.
14.) Whisk to blend, then pour the curd over the shortbread, spreading it evenly to the edges.
15.) Bake until the curd is set, about 30 minutes.
16.) Remove from oven and let cool completely.
17.) Cut into individual bars, cover and refrigerate until ready to serve.
18.) Dust the bars with confectioners' sugar before serving.

“The merry year is born like the bright berry from the naked thorn.”
-Hartley Coleridge

Silly Joke of the Day:

What do you get when 354 blueberries try to go through the door at the same time?
.............A blueberry jam!

Have a great day and remember: Go Ahead & Indulge!

1 comment:

Midnightcoiler said...

This looks yummy! We collected blueberries yesterday, so maybe after our pie is finished this will be the next thing I make. Thanks for sharing the recipe.