This is one of my favorite all time recipes. I don’t know why I haven’t posted it before now, except that I like getting out my favorite cookbook and looking it up. Pastry Queen by Rebecca Rather is still available on Amazon. You should get one before they go out of print. It is loaded with wonderful recipes. I have used it over and over again. It is not for the beginner, it will challenge your baking and cooking skills. Not hard, but a little more attention to detail. And the results show it.
Those Lemon tarts on the front are awesome! Very fun to make. I will post them some time. Or I’m sure you can find them online.
heres the recipe….
Crust and Topping
3 cups all purpose flour
1 1/2 cups sugar
1/4 tsp. salt
1 1/2 cups butter (3 sticks)
4 large eggs
2 cups sugar
1 cup sour cream
3/4 cups all purpose flour
pinch of salt
2 (16 oz) packages frozen blackberries, you can either defrost and drain and bake the bars for 60 minutes or use them frozen and bake for 80 min.
Preheat the oven to 350 degrees. Grease a 9X13 baking pan with butter or cooking spray. Combine the flour, sugar and salt in the bowl of mixer fitted with a paddle. A friend told me that she does not always understand the lingo in recipes because she is fairly new to cooking so I am going to post extra pictures to help out those who are still learning.
This is the mixer with a paddle. There is also a whisk attachment that I only use when whipping cream.
There is also the option of using a food processor for the crust. Process for about 45 seconds. If using the mixer, beat the butter and sugar together on medium then add the flour and salt and mix just until crumbly.
Reserve 1 and 1/2 cups of the crust mixture to use later for the crumb topping. Pour remaining crust into 9X13 pan and gently press. Bake of 12-15 minutes or until edges are starting to brown.Cool for at least 10 minutes. Set the timer!
To make the filling.
Whisk the eggs in a large bowl. Then add the sugar, sour cream, flour, and salt. Gently fold in the blackberries. Spoon the mixture evenly over the crust. Sprinkle the reserved crust mixture evenly over the filling. Bake for 60 minutes or 80 minutes if your blackberries were still frozen.
If they start getting too brown the last 20 minutes, gently lay a piece of foil on the top of the pan.