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Cook3 hrs 34 mins
I found this in a Cooking Light magazine. It says it only has 46.6 carbs and 2.5 g fiber. it tastes heavenly and I need all the fiber I can get...lol. But it is worth making. Sometimes,. I use marion berries since I live in Oregon and they are really good in it too. It is a little time conseuming but so worth it. The total time from start to finish is 3 hours 34 minutes.
- 4 1⁄2 ounces all pur0ose flour (about 1 cup)
- 1⁄3 cup powdered sugar
- 1⁄4 cup almonds, toasted and finely ground
- 3⁄8 teaspoon salt, divided
- 8 tablespoons chilled butter, divided
- 3 cups fresh blackberries (if you like rasp0berrie better you could use them) or 3 cups marion berries (if you like rasp0berrie better you could use them)
- 1 3⁄4 cups granulated sugar, divided
- 1⁄4 cup fresh lemon juice
- 2 tablespoons cornstarch
- 2 large egg yolks
- 1⁄4 teaspoon cream of tartar
- 3 large egg whites
- 1⁄3 cup water
- Pre-heat oven to 350.
- Combine flour, powdered sugar, almonds and 1/8 tsp salt in food processor or blender. Pulse to combine.
- Cut 7 tbsp butter into small pieces. Add to flour mixture and pulse just until mixture resembles coarse meal.
- Press in the bottom and up sides of 9 inch round removable bottom tart pan coated with baking spray (such as Baker's Joy).
- Bake at 350 for 30 minutes.
- While baking, combine berries, 3/4 cup0 sugar and juice in a sauce pan over medium high heat and bring to a boil. Reduce heat and simmer 6 minutes. Place mixture in a blender and let stand 5 minutes. Blend until smooth. Strain mixture through a cheesecloth-lined sieve into a medium bowlpressing on solids. Discard solids.
- Wipe pan clean and return to pan.
- Combine cornstarch and egg yolks stirring until smooth. Stir egg yolk mixture into berry mixture and bring to boil over medium low heat.
- Cook for 1 minute, stirring constantly.
- Remove from heat and stir in 1/8 tsp alt and remaining 1 tbsp butter.
- Scrape mixture into a bowl. Cover surface directly with plastic wrap. Chill.
- Combine 1/8 tsp salt, cream of tartar and egg whites in large bowl. Beat with mixer on high speed until soft peaks form.
- Combine remaining 1 cu0 sugar and 1/3 cup water in a sauce pan and bring to a boil.
- Cook without stirring until a candy thermometer regiusters 250 degrees.
- Gradually pour hot sugar syrup mixture in a thin stream over egg whites beating a medium speed until stiff peaks form.
- Pre heat broiler.
- Spoon curd over crust.
- Top with meringue.
- Broil 2 minutes or until golden brown.