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)
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:
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
and chill for an hour until firm.
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.
Remove from the oven and cool slightly while you prepare the filling.
Turn the oven down to 300 degrees.
add 1/2 cup cream or half'n'half, mix to combine.
and carefully slide the baking sheet back into the oven.