So. I made that lemon tart, and it was good, but…
I was still lookin’ for a little sumpin’ sumpin’ different.
Enter Tyler Florence and the Food Network, who very nicely provided me this recipe for a lemon and blueberry tart.
Pretty darned close. The only thing I had a (small) problem with was that, unlike the recipe claiming that the lemon curd will set in about 25 minutes at 350º, mine took more like 35 minutes. Not a deal breaker, in my opinion, but you’re gonna wanna watch your baking times.
•1-1/2 cup flour
•2 tbsp sugar
•1/8 tsp coarse sea salt
•1/2 cup (1 stick) unsalted butter, cold, in chunks
•1 large egg, separated
•2 tbsp + 1 tsp ice water
•4 large eggs
•1-1/2 cup sugar
•1 cup fresh lemon juice (about 5 lemons)
•1/4 cup heavy cream
•1 lemon, zested
•1/8 tsp coarse sea salt
•1 pint blueberries
Pulse the flour together with the sugar and salt in a food processor fitted with the metal blade.
Add the butter and pulse again, until the butter is cut into the flour and the mixture resembles cornmeal.
Add the egg yolk and two tablespoons of the ice water and pulse again, just until the dough pulls together.
Flatten the dough out into a disk on plastic wrap, then seal the wrap up and over the dough and pop it into the fridge for 30 minutes.
Note: while the dough is chilling, take that egg white and whisk it together with the remaining teaspoon of ice water and set it aside.
Roll the dough out onto a sheet of parchment or waxed paper, then transfer the rolled out dough into a ten inch tart pan, pressing the dough into the edges and folding any extra dough inside around the rim.
Heat your oven to 350º, cover the tart pan with plastic wrap, and pop the dough back into the fridge for 30 minutes.
Once the oven has heated and the dough rested, remove the plastic wrap and pierce the dough all over the bottom with a fork.
Arrange the tart pan on a baking sheet, place a piece of parchment paper over the dough, and add pie weights (or dried beans, if you don’t have the weights).
Bake for 25 minutes, then remove from the oven, take the pie weights out, discard the parchment paper, and brush the dough with the egg white and water.
To make the filling, whisk the four eggs together with the lemon juice, heavy cream, lemon zest, and coarse sea salt until creamy.
Arrange the blueberries in the bottom of the tart shell, then pour the curd evenly over.
Bake for 20 to 25 minutes (or, like mine, 30 to 35 minutes – tho’ that could have been because I let my tart cool down before adding the berries and the curd), until the curd is mostly set, mebbe just a tad jiggly.
Set aside to cool on a rack before removing the tart ring and serving.
Nice flavor, nice texture, and not too, too fussy to toss together.
I like that in a tart!