Monday, July 6, 2009

Blueberry-Lemon Tart



For the July 4th weekend, I made a number of desserts involving fresh fruit. Why? Because I'm ridiculous and I can never make just one.

I initially wanted to make a 'red, white, and blueberry' dessert, and this was supposed to be it. As you can see, there are no red or white elements to this. Oh well. I've got a red, white, and blueberry dessert that I'm going to prepare in the next week or two.

This is very lemony and light tasting. It's been pretty popular with the husband and myself. It's a great way to use up some of that summer fruit you've got on your hands, and while it's got sugar and eggs and other "bad" stuff, you've got to admit that the fruit here makes this tart pretty damn good.

Lemon-Blueberry Tart
(Adapted from Tyler Florence)

Pastry:
1 1/2 c. all-purpose flour
2 T. sugar
Pinch salt
1 stick unsalted butter, cold
1 large egg yolk
2 T. ice water

Filling:
4 large eggs
1 1/2 c. sugar
1/2 c. fresh lemon juice
1/4 c. heavy cream
Zest of 1 lemon
Pinch salt
1 pint blueberries

For the pastry, in a food processor pulse together flour, sugar, and salt. Cut the butter into pats, add to food processor, and run until dough resembles cornmeal in color and size. Add egg yolk and ice water and run food processor until dough pulls together (It will come together in one large ball of dough, basically). Wrap dough in plastic wrap and rest in fridge for 30 minutes.

When ready to prepare, roll out dough on a lightly floured surface and roll with a floured rolling pin. Lay dough inside a 9 to 11 in. tart pan with false bottom. Use any leftover pieces of dough to repair cracks or reinforce sides of crust. Place crust in fridge for 30 minutes or more.

Heat oven to 350 F.

Remove dough from fridge and prick the dough with a fork a number of times to allow steam to escape. Bake for 20 to 25 minutes, or until crust is golden brown. Note: tart crust will shrink after baking.

To make filling, in a large bowl whisk together eggs, sugar, lemon juice, zest, cream, and salt. Add blueberries to tart crust. Pour lemon mixture over blueberries. Be careful not to overfill your tart shell. Rearrange any wayward blueberries.

Place tart pan on a baking sheet-carefully-and bake for 20-25 minutes. The curd filling should jiggle somewhat when it's finished baking. Be careful not to overbake! A little jiggle is what you're looking for. Cool to room temperature, remove from tart ring, and serve.

Notes:
  • The tart filling would also make a great lemon bar recipe. Just follow the instructions and place the filling in a square pan instead of a tart ring.
  • This is very lemony and I cut down on the juice by half. I'd recommend NOT cutting out more or it will be too eggy.
  • You can replace the blueberries with raspberries and it will be just as delicious.
  • From now on, I'm going to make this with my favorite tart crust. Not that there's anything wrong with this one, but it's just not my favorite.

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