Blackberries pair wonderfully with the perfumed acidity of the Japanese citrus fruit yuzu. Topped with sweet meringue, the pie treads the line between sweet and sharp immaculately.
Serves10
CourseDessert
Prepare30 mins
Cook1 hr 5 mins
Total time1 hr 35 mins
Pluschilling and cooling
Ingredients
Plain flour, for rolling
500g block shortcrust pastry
For the meringue
4 large egg whites
225g caster sugar
1 unwaxed lime, zest
For the curd
450g blackberries
30ml yuzu juice
4 tbsp cornflour
325g caster sugar
100g unsalted butter, cubed
4 large egg yolks
1 large egg
Method
On a lightly foured work surface, roll out the pastry to 0.5cm thick. Use to line a 23cm loose-bottomed tart tin. Gently push the pastry into the edges of the tart case. Trim the excess pastry but leave a little overhang, then chill for 30 minutes. Preheat the oven to 200ºC, gas mark 6. Line the pastry with baking parchment, fill with baking beans and blind bake for 20 minutes. Remove the paper and beans; bake for a further 5-6 minutes, until golden. Set aside to cool. Reduce the oven temperature to 180ºC, gas mark 4.
Meanwhile, for the curd, put the berries and yuzu juice in a food processor; blend until smooth. Pass through a sieve into a large bowl (you should have 350ml). Discard the seeds. In a large, heavy-based pan, mix the cornfour and sugar, then stir in the blackberry
mixture. Cook over a medium heat, stirring with a balloon whisk, until thick and smooth. When it starts to bubble, take it off the heat and whisk in the butter until melted. Leave to cool slightly, then whisk in the egg yolks and the whole egg. Return the mixture to the
heat, whisking for 5-8 minutes until it becomes a very thick dropping consistency. Set aside.
For the meringue, in a freestanding mixer (or a bowl with electric beaters), whisk the egg whites to stiff peaks. Add the sugar a little at a time, whisking continuously, until you have smooth, glossy meringue. Fold in the lime zest. Return the curd to a low heat to warm through and trim the overhanging pastry from the tart to give a neat edge. Fill the tart case with the hot curd, then top with dollops of the meringue, starting from the outside so that it seals the edges of the pastry, and fnishing in the middle. Spread to cover the flling, then bake for 20-22 minutes until golden. Set aside to cool for 30 minutes, then remove from the tart case and leave to cool for another 30 minutes-1 hour before slicing and serving.
