This month was a recipe from Williams-Sonoma. It looked to be a standard shortbread bar with a fruit topping a la lemon squares. Those I've made a zillion times. I thought this wouldn't be much different.
The crust. I can't stop talking about the crust. It had just a touch of almonds, and the buttery taste was outstanding. I really liked it with the blackberry curd. I think this is my new go-to crust recipe.
I will say that the curd was a little fussy. I used frozen berries because they are very reasonable at Trader Joe's. They needed to pureed, strained, cooked (for 8-10 minutes, stirring constantly), and strained again. The flavor was delicious. I think, however, that I won't be making the blackberry curd again any time soon. The crust, though, I have been dreaming about. There are so many choices for toppings spinning through my head.
My food photography, as always, leaves a little something to be desired.
Here's a yummy cross section. There's that golden delicious crust.
Here's the finished product. A little confectioners sugar made it look all pretty.
Until next month!