Thursday, June 07, 2007

Lemon Blueberry Tart

The combination of lemon and blueberries is one of the most refreshing ways I know to end a Spring or Summer dinner or lunch. I make a sweet pastry with some sugar and sometimes an egg-it is one of those obnoxious doughs to try and roll, I usually end up rolling it between plastic wrap and pushing it into the tart pan-but it also works well with a traditional pie dough. In any case, prebake your shell and cool it.

This is one of the easiest lemon curds I've ever made. The only two things to remember is always use slow gentle heat, and never let it got too hot, just hot enough to thicken the custard.

2 Tablespoons lemon zest

1 cup fresh lemon juice

4 large eggs

3/4 cup butter, cut into tablespoon-sized pieces

1 pint fresh blueberries, cleaned and dried

1 cup blueberry jelly, melted and strained

Whisk the zest, sugar, and eggs in a 2 quart heavy, non-reactive pan
Add all the butter and cook over low heat, whisking constantly until the mixture holds the mark of the whisk-do not boil

Strain the curd through a mesh strainer and refrigerate

Fill pre-baked shell with the curd, top with the blueberries and glaze with the strained blueberry jelly

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