Prep Time:
45 mins
Cook Time:
1 hr
Additional Time:
30 mins
Total Time:
2 hrs 15 mins
Servings:
10
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
Cook 21 ounces blackberries in a large pot over medium heat, until berries pop and release juices, about 10 minutes. Press berries through a fine mesh sieve over a large bowl using the back of a wooden spoon, collecting approximately 1 cup juice. Discard seeds and pulp. Cool, about 30 minutes.
Pulse flour, almonds, and ¼ teaspoon salt in the bowl of a food processor until combined and almonds are finely ground. Add in 3 tablespoons butter, maple syrup, and vanilla extract: pulse until mixture is crumbly and resembles wet sand. Press maple mixture into the bottom and sides of the prepared tart pan.
Bake in the preheated oven until the edges of the crust are lightly browned, about 20 minutes. Cool on a wire rack.
Whisk sugar, cornstarch, and ¼ teaspoon salt together in a large heat-safe bowl. Mix in cooled blackberry juice, eggs, egg yolk, lemon juice, and lemon zest until smooth.
Bring a pot of water to a low simmer. Place the bowl with blackberry mixture over the pot, never to touch the water. Cook, stirring constantly, until mixture thickens, about 10 minutes. Off heat, stir in 3 tablespoons butter, one piece at a time, ensuring each piece melts before the next addition. Strain custard mixture through a fine-mesh sieve into the prepared crust.
Bake in the preheated oven until filling is just set, 20 to 25 minutes. Cool. Top with reserved 1 cup blackberries just before serving.
Nutrition Facts (per serving)
| 256 | Calories |
| 13g | Fat |
| 33g | Carbs |
| 5g | Protein |
