Saturday, April 9, 2011

Blueberry Lemon Tart

I was very excited to host a dinner for
friends this weekend. It was so much fun!

The menu was Italian, of course.
For appetizers I made Stuffed Cherry
Tomatoes (the recipe is on blog) and
Italian Bread with Basil Pesto.
Dinner was Sausage or Cheese Stuffed Shells
and salad.
For dessert I made both a Chocolate Nanaimo Bars
and a Blueberry Lemon Tart.

I believe that the Blueberry Lemon Tart was
a huge hit. This tart is a nice dessert because
it is both delicious and pretty.

The original recipe is from the
Food Network by Tyler Florence.
I decided on a few minor changes when I made
this recipe. Instead of adding a 1 1/2 cups
of flour for the pastry I added 1 cup flour
and 1/2 cup graham cracker crumbs.
I also added 3/4 of a cup of lemon juice
instead of the whole cup after reading the online

Blueberry Lemon Tart

1 1/2 cups all-purpose flour ( Add one cup flour
and exchange the 1/2 cup flour for graham cracker crumbs)
2 tablespoons sugar
Pinch kosher salt
1/2 cup (1 stick) unsalted butter, cold, in chunks
1 large egg, separated
2 tablespoons ice water, plus 1 teaspoon


4 large eggs
1 1/2 cups sugar
1 cup fresh lemon juice ( a little less than a cup)
1/4 cup heavy cream
1 lemon, zested
Pinch kosher salt
1 pint blueberries

To make the pastry, pulse the flour, sugar, and salt together in a food processor. Add the butter and pulse until the dough resembles cornmeal. Add the egg yolk and 2 tablespoons ice water and pulse again until the dough pulls together. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.

Roll the dough out on a lightly floured surface into a 12-inch circle. Roll the dough up onto the pin and lay it inside a 10-inch tart pan with a removable bottom. Press the dough into the edges of the pan and fold the excess dough inside to reinforce the rim. Cover the tart pan with plastic wrap and put it into the refrigerator for another 30 minutes to rest.

To bake the shell, heat the oven to 350 degrees F.

Put the tart pan on a baking sheet and prick the bottom of the dough with a fork. Cover the shell with a piece of parchment paper and fill it with pie weights or dry beans. Bake for 25 minutes. Remove the parchment and weights. Lightly beat the egg white with 1 teaspoon water and brush it onto the bottom and sides of the tart shell; set aside to cool.

Whisk together the eggs, sugar, lemon juice, cream, zest, and salt. Add the blueberries to the cooled tart shell and pour the filling over the blueberries. Bake for 20 to 25 minutes. The curd should jiggle slightly when done. Cool to room temperature, remove from the tart ring, and serve.

You are definately going to want to make this dessert ~ trust me!

Blueberry Lemon Tart

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