Tuesday, June 8, 2010

TWD: Tender shortcakes


I feel like I made these ages ago, because all I can remember is that they were very good! I really should write up my posts soon after baking, but writing is my least favourite part of this blogging thing, so I put it off as long as possible. Anyway, it's all coming back to me now. I made one quarter of the recipe and ended up with 5 dainty shortcakes. The dough was very crumbly and I had a hard time making it stick together on the baking sheet, so I was worried that I'd end up with a pile of crumbs, but the baked shortcakes were incredibly tender and crumbly. Even though local strawberries arrived in the market here this past week I used blackberries, as I had lots in the fridge. I had so many that I decided to make a blackberry curd with some of them. This was purple and tangy and creamy, and perfect with the shortcakes, berries and whipped cream.
This week's pick was chosen by Cathy of The Tortefeasor, and it was a great one! Almost no effort, and a delicious result.

Blackberry curd
8 ounces (by weight) blackberries
½ cup sugar (maybe more)
1-2 tablespoons lemon juice
2 tablespoons unsalted butter
a pinch of salt
2 eggs

Combine berries, sugar, lemon juice, butter, and salt in a medium saucepan and heat over medium heat, stirring frequently, until hot and berries have broken down. Mash them with your spoon to help. Remove from heat and turn stove down to medium low. Beat eggs in a heatproof bowl, and slowly add about ½ cup of the fruit mixture, stirring all the while. Return tempered egg mixture to the saucepan and cook, stirring constantly on medium low, until thickened. Do not allow it to come to a boil or it will curdle. It should be opaque when it's ready, and remember that it will thicken further in the fridge. Taste and add more sugar if needed. Strain through a fine-mesh sieve and refrigerate, covered, for up to a week.

If you want it thicker, reduce blackberries to 6 ounces. You can also use raspberries here for a bright pink curd.



27 comments:

Sweet and Savory said...

The blalckberries are beautiful. You make me feel better about the crumbliness. I had a hard time keeping them together, also, but they were good.

Your photos are stunning.

Cakelaw said...

Blackberry curd - yum!!!!! This loooks delicious.

Laurie @simplyscratch said...

Mary... you've done it again!! I LOVE blackberries... siiiigh!

Jennifurla said...

Those shortcakes look awesome!

cindy said...

Thanks for the curd recipe, I will try it soon. This dessert was yummy.

Lauryn said...

OMG they look amazing! Blackberry curd! That sounds fantastic!!!!

Valerie said...

I was expecting to see some chopped rhubarb on your shortcakes. ;) The blackberries look scrumptious, and I'm all about the curd!

You are not the only one who puts off writing posts. I think I have about 10 recipes/photos to work on, and a few are from last Fall. :o

Kimberly Johnson said...

Your shortcakes look wonderful with the blackberries!

msmeanie said...

That looks delicious. I love the addition of the sliced almonds.

Erin@The Sweet Life said...

Your picture is gorgeous! I had planned on using blackberries until my MIL brought the peaches back from Florida! She's got a blackberry bush, and I go crazy once they're ripe...I still have about 12 cups of frozen berries in the freezer from last summer. And I'll definitely be making some blackberry curd. YUM!

Di said...

Oh, wow. Blackberry curd sounds amazing! And your pictures are wonderful.

miss kate said...

so. EXCITED. about blackberry curd! Can't wait to make some. Thank you!

Katrina said...

Your shortcakes look great. I love the sugar and almonds on top!

RamblingTart said...

Absolutely gorgeous, Mary! :-) Love that crystally sugar top, and the blackberry curd sounds incredible. :-)

Tia said...

you are truly amazing and creative. Tia @ buttercreambarbie

Judy said...

Those shortcakes look fabulous! So does the blackberry curd, which I definitely will have to try.

Leslie said...

Oh Mary, these look over-the-top good, especially with your homemade blackberry curd! My dough was a little crumbly so I added a bit more heavy cream, and they seemed to turn out well.

Flourchild said...

I love your selection of fruit. The blackberries and the bb curd look so tasty! Nice!

Piggy said...

Oh my! Your shortcake looks so good with blackberry curd, yum!

Beryl said...

Lovely! Blackberry curd is a fantastic idea. Heading to the farmers market today in search of some.

Jacque said...

Oh my goodness, yours are the best looking shortcakes yet. They look positively delish!

Cathy said...

Yay - I am so glad you enjoyed these! What beautiful shortcakes. Isn't it crazy how a pile of crumbs can turn into these yummy cakes? Your shortcakes look absolutely perfect. Thank you so much for baking along with me this week!

Mimi said...

I love the blackberry curd. I'll be making it the next time a basket of blackberries lands on my door step.
The shortcakes look perfect.
Mimi

Jess said...

Ooh, blackberry curd...what a perfect topping for your gorgeous little cakes!

Lynnylu said...

Wow-blackberry curd! I would love that as blackberries are my favorite berry!. I like the almonds and sugar topping on yours.

Natalie... said...

Mmm i love the look of these, the blackberry curd you made looks delicious as well!

Peggy said...

Those look fabulous. I love blackberries but I have trouble keeping them fresh. They mold very quickly. Any thoughts on that? I'm wanting some shortcake right now!