What's in the oven? More lemon love!

I think I'm in a bit of a lemon rut! It's a good thing I like lemons. And blueberries.

Tyler Florence has many wonderful dessert recipes using fresh fruit -especially berries - that all seem to really bring out the flavors of the fruit and make the dessert shine. This recipe is no exception. Tyler's tart has a wonderful burst of lemon flavor accentuated by the sweetness of the blueberries. It's a perfect summer dessert!

The dough couldn't be any easier to mix and handle. I didn't have any difficulty with it, at all. Instead of making one big tart, I decided to make little bite-sized mini tarts using a muffin pan. I cut my dough into 2 inch circles and pressed them into the pan, added a few blueberries to each baked shell and then the lemon filling. They turned out great!

Tyler Florence's Blueberry-Lemon Tart

Courtesy of Cooking Channel

Tart Crust

1 1/2 cups flour

2 tbsp. sugar

pinch of salt

1/2 cup (1 stick) cold unsalted butter, cut into chunks

1 egg, separated

2 tbsp. plus 1 tsp. ice water

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. Shape the dough into a ball and flatten into a disc. 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° 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.

Tart Filling

4 large eggs

1 1/2 cups sugar

1 cup lemon juice (about 5 lemons, if using fresh)

1/4 cup cream

zest of one lemon

pinch of salt

2 cups blueberries (fresh or frozen)

Preheat oven to 350° F.

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.

Enjoy!




This post is linked with love to the following: