Blueberry-Lemon Tart
Serves: 3
Irma Bergnaum
1 January 1970
Based on User reviews:
58
Spice
49
Sweetness
46
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour1.5 cups
Sugar1 pinch
Kosher Salt1 large
Egg (separated)4 large
Egg1 cup
Heavy CreamDirections:
1
Watch how to make this recipe
2
To make the pastry, pulse the flour, sugar, and salt together in a food processor
3
Add the butter and pulse until the dough resembles cornmeal
4
Add the egg yolk and 2 tablespoons ice water and pulse again until the dough pulls together
5
Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes
6
Roll the dough out on a lightly floured surface into a 12-inch circle
7
Roll the dough up onto the pin and lay it inside a 10-inch tart pan with a removable bottom
8
Press the dough into the edges of the pan and fold the excess dough inside to reinforce the rim
9
Cover the tart pan with plastic wrap and put it into the refrigerator for another 30 minutes to rest
10
To bake the shell, heat the oven to 350 degrees F
11
Put the tart pan on a baking sheet and prick the bottom of the dough with a fork
12
Cover the shell with a piece of parchment paper and fill it with pie weights or dry beans
13
Bake for 25 minutes
14
Remove the parchment and weights
15
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
16
Whisk together the eggs, sugar, lemon juice, cream, zest, and salt
17
Add the blueberries to the cooled tart shell and pour the filling over the blueberries
18
Bake for 20 to 25 minutes
19
The curd should jiggle slightly when done
20
Cool to room temperature, remove from the tart ring, and serve