Tuesday, April 6, 2010

Lemon Tart with Blueberries

Adapted from Tyler Florence
Serves 8-10


For the tart crust:
1 1/2 cups all-purpose flour
2 Tbl sugar
1/2 tsp kosher salt
1 stick butter, cold, cut into 1/2 inch pieces
1 large egg, separated
2 – 2 1/2 Tbl ice water, plus 1 tsp water

Combine the flour, sugar and salt in the bowl of a food processor.  Pulse to combine.  Add the butter and pulse until the mixture begins to resemble coarse cornmeal.  Add the yolk and 2 Tbl ice water and pulse until the dough begins to pull together.  If the dough does not start to pull together into a single mass, add just a bit more ice water.  But be careful – This is a pretty dry dough.  You don’t want it too wet.  Pour the dough out of the food processor bowl and form it lightly into a round disk.  Wrap in plastic and refrigerate for about 30-45 minutes.

On a lightly floured work surface, roll the dough into a 12-inch circle.  Roll the dough up onto the pin to lift it, and lay it over a 10-inch tart pan with a removable bottom.  Fit the dough into the pan and press the dough into the edges of the pan, folding the excess dough inside to double-up on the rim.  Trim the dough by pressing any remaining overhand against the top of the rim.  Refrigerate for 30 minutes.

Preheat the oven to 350°F.  Place the tart on a baking sheet (to catch any drippings).  Prick the bottom of the dough about 10-12 times with a fork.  Cover the dough with a large sheet of crumpled-up parchment paper (crumpling the paper helps it to fit better into the crust) and fill it with pie weights or dried beans.  Bake for 30-35 minutes, until the dough is set and on the dry side.  Remove the parchment and pie weights.  Lightly beat the egg white with 1 tsp water.  Brush the egg wash onto the bottom and sides of the crust.  (You will not need to use all of the egg wash.)  Allow the tart to cool to room temperature on a rack.

For the filling:
4 large eggs
1 1/2 cups sugar
1 cup fresh lemon juice (from about 5 lemons)
1/4 cup heavy cream
zest of 1 lemon
pinch of kosher salt
1 pint blueberries, washed and sorted through

Lightly whisk the eggs.  Add the sugar, lemon juice, heavy cream, lemon zest and salt and stir to combine with a rubber spatula.  Arrange the blueberries evenly across the base of the tart shell.  Pour the lemon filling over the blueberries.  Bake until the filling is set, and the center jiggles just slightly, about 30-45 minutes.  Remove from the oven and cool to room temperature on a cooling rack.  Remove from the tart ring and slice to serve.






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