Tuesday, April 10, 2012

Lemon Tart with Fresh Blueberries

Lemon Tart with Fresh Blueberries

This is a beautiful tart, not too sweet and not too tart.  I used Meyer lemons but regular lemons or even limes would work well, too.

It's not hard to do but there are lots of steps. 

A food processor makes it easy to make the dough;  however,  you will need a tart pan with a removable bottom.  Lots of fresh eggs.  And superfine sugar.

Serve at room temperature.
A regular lemon on the left.  And a Meyer lemon on the right.
Lemon Tart with Fresh Blueberries
(adapted from The Meat Free Monday cookbook)

Serves 8-10

for the pastry:
1 3/4 cups flour
8 T. diced butter
1/2 cup confectioner's sugar
pinch of salt
2 large egg yolks
1 T. cold water

for the filling:
5 lemons
6 large eggs
1 cup superfine sugar
1/2 cup heavy cream or half'n'half

for the topping:
pint of fresh, ripe blueberries, rinsed and dried
confectioner's sugar for dusting

Prepare the pastry by adding the flour and diced butter, confectioner's sugar, and a pinch of salt into the bowl of a food processor.
Use the pulse button until the mixture resembles fine breadcrumbs.
Add 2 egg yolks and 1 T. cold water to the flour mixture,
and pulse again until the a dough starts to form.
Lightly shape the dough into a smooth ball, flatten into a disk, cover with plastic wrap,
and chill for an hour until firm.
Lightly dust a work surface with flour, roll out the dough into a disk,
and line a 9-inch springform tart pan.
Prick the base with a fork and chill the pastry again for 20 minutes.
Preheat the oven to 375 degrees and place a solid baking sheet on the middle shelf of the oven.
Line the pastry shell with parchment (or aluminum foil) and fill with baking beans or rice.
Cook on the hot baking sheet for 15-30 minutes until pale golden.
Remove from the oven and cool slightly while you prepare the filling.
Turn the oven down to 300 degrees.
Finely grate the zest from 2 lemons, and squeeze the juice from all five lemons.   Set aside.
Whisk 6 large eggs and 1 heaping cup superfine sugar together in a large bowl,
add 1/2 cup cream or half'n'half, mix to combine. 
Add the lemon juice --- strain it as you do, to be sure you remove seeds and pith.
Add the grated zest and stir to combine.
Pour the mixture into the baked pastry shell
and carefully slide the baking sheet back into the oven.
Bake for 30-40 minutes until the center is only just set.
Remove and evenly distribute the dried blueberries on the top.  Push them into the surface slightly.
Cool to room temperature and dust with confectioner's sugar.


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