RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1877
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| Recipe Name: |
Lemon Blueberry Tart |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-06
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$0.67
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
For 1 tart, you will need ½ recipe Pâte Sucrée and 2 recipes Lemon Curd
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Ingredients:
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Directions:
Preheat oven to 375 degrees. Lightly flour a clean work surface. Roll out pâte sucrée to 1/8-inch thickness. Place dough in the bottom of an 8-inch tart pan with a removable bottom; place in refrigerator about 30 minutes.
Place tart pan on a baking sheet. Using a fork, prick crust all over. Carefully line pastry with parchment paper, pressing it into the corners and edges, and weight with beans, rice, or pie weights. Bake about 20 minutes. Remove the paper and weights, and continue baking until crust is golden, about 10 minutes more. Transfer to a cooling rack. Spread lemon curd into tart shell, and return to oven until curd is set, about 10 minutes. Transfer to a cooling rack, and let cool to room temperature.
Place crème fraîche and confectioners' sugar in a medium bowl. Whisk until stiff peaks form, 2 to 3 minutes. Dollop in the center of cooled tart.
Place blueberries in a small bowl. In a small saucepan, warm apricot jam over medium heat, and add 2 teaspoons water until thin, 3 to 4 minutes. Using a fine sieve, strain jam directly over blueberries. Toss blueberries until coated with jam mixture. Pile blueberries on top of crème fraîche. Garnish with candied lemon zest, and serve. |
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Lemon Curd
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Directions:
Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.
Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.
Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour. Store refrigerated in an airtight container up to 2 days. |
Pâte Sucrée
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Directions:
In the bowl of a food processor, combine flour and sugar. Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds.
In a small bowl, lightly beat egg yolks; add ice water. With machine running, add the egg mixture in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month. |
Candied Lemon Zest
(Add to shopping list) :
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Directions:
Using a vegetable peeler, peel zest from lemons. Use a knife to remove any white pith; cut zest as thinly as possible.
Bring 4 cups water to a boil in a medium saucepan. Add zest; blanch for 1 minute, drain, and rinse under cold water.
In another medium saucepan, combine sugar and 2 cups water; bring to a simmer. Cook until sugar dissolves completely, about 2 minutes. Add lemon zest. Simmer until translucent, about 30 minutes. Remove from heat; let zest cool in syrup. When cool, transfer zest and syrup to an airtight plastic container. Store in refrigerator up to 1 month. |
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| Nutrition per Serving: |
| Calories: |
90 |
Total Carbs: |
20.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
0.1 |
Protein: |
1.75 |
| Fiber: |
7.25 |
Sodium: |
0.38 |
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