Title: Lemon Curd and Fresh Blueberry Tart
Categories: Pie Muffins
Yield: 4 Servings

		Lemon Curd
10		Tbsp. sugar
4		Egg yolks, room temperature
6		Tbsp. fresh lemon juice

1/4 cup (1/2 stick unsalted butter, cut into pieces Pinch of salt 2 tsp. finely shredded lemon peel (yellow part only)

Pate Brissee

Blueberry Topping 1/3 cup sugar 1 Tbsp. arrowroot (substitute cornstarch) 1/2 cup water 1-1/2 tsp. fresh lemon juice 3 cups fresh blueberries

For lemon curd: Beat sugar and yolks to blend in heavy nonaluminum saucepan. Add lemon juice, butter and salt. Stir over medium-low heat until mixture thickly coats back of spoon, about 8 minutes. Do not Boil. Immediately strain into airtight container, pressing with back of spoon to extract as much custard as possible. Mix in lemon peel. Cool. Cover and refrigerate at least 1 hour. (Can be prepared 1 week ahead)

Roll out pate brisee between sheets of floured plastic wrap or foil to 12 inch round. Without removing plastic wrap, place pastry on baking sheet. Freeze 5 minutes to firm.

Transfer pastry to 10 inch Tart pan, removing plastic. Fold pastry over to create double thickness around edge. Cover and refrigerate at least 1 hour.

Freeze pastry 15 minutes

Preheat oven to 425 F. Line pastry with foil or parchment and fill with pie weights or dried beans. Remove foil and weights. Pierce pastry all over with fork. bake until pale golden brown, about 5 minutes. Cool on rack.

Spread lemon curd in crust. Set aside.

For topping; Combine sugar and arrowroot in heavy medium saucepan. Mix in water and lemon juice. Stir over medium heat until mixture thickens and turns translucent. Remove from heat. Mix in blueberries, coating well.

Immediately transfer berries to tart, using slotted spoon. Refrigerate at least 30 minutes before serving.

Tart can be prepared 2 hours ahead.

From: Bon Appetit, Pies and Tarts Shared by: Pat Stockett From: Pat Stockett Date: 09-28-96 (06:30) The Computer Workshop (40) Cooking

previous

next