Lemon Blueberry Puff Tart
Serves: 2
Terence Turner
1 January 1970
Based on User reviews:
53
Spice
44
Sweetness
36
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Whisk the juice, sugar eggs and yolks together in a saucepan, being careful not to aerate it too much
2
Cook over medium heat, stirring constantly but gently with the whisk
3
Cook until it thickens and the whisk leaves light lines; it will still be quite liquid
4
Do not let it boil
5
Strain it into a bowl and press plastic wrap onto the hot surface
6
Preheat oven to 425 degrees F
7
Invert a 10-inch cake pan over the dough (towards the edge of the tray so you waste a minimum amount of dough) and press
8
Lift off and use a pizza cutter to cut around the imprint of the circle
9
Lift the circle of dough out and place on a cookie sheet lined with parchment paper
10
Dock it
11
Center the round metal bottom of 9-inch tart mold over the dough and press
12
Cut around at 1-inch intervals to form a decorative "fringe"
13
Weigh the metal bottom down with heavy objects
14
(I place an 8-inch cake pan on top and fill it with stacked tartlet molds - about 3 1/2 pounds worth
15
) Bake about 18 minutes, until the edges are golden, then remove the weights and metal tart bottom
16
Reduce heat to 350 degrees F
17
And bake for another 5 to 7 minutes, until the center is golden
18
Remove from oven and spread the lemon curd evenly in the center
19
Put back in the oven for 2 to 3 minutes to set the filling
20
Remove from oven and scatter the berries around the outside edge of the lemon filling
21
Serve within an hour
22
Cut with a pizza wheel