Blog Free Recipe
Lemon & Blueberry Tart
Prep Time
6 hours 30 min
Cook Time
30 min
Total Time
7 hours
Serving Size
1/8 slice of pie
Total Servings
8
Calories
356
Macros
5.3g Protein
18.4g Fat
39.6g Carbs
Badges
Ingredients
Kitchen Tools
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3 Large Eggs-
2 Egg Yokes-
2 Cups Blueberries-
2 Tbsp Sugar-
2 Large Lemons-
½ Cup Lemon Juice-
2 Tbsp Heavy Cream-
1 Cup Butter-
1 ¼ Cups Flour-
½ Cup Powdered Sugar-
¼ Tsp Salt-
½ Tsp Vanilla-
¾ Cup SugarI need an Ingredient
Directions
1.
For the crust, mix together flour, powdered sugar and salt until well combined.2.
Cube 1/2 cup of butter and use a pastry cutter to mix into flour, until mixture becomeas crumbly.3.
Add 1 egg and vanilla, and mix until mixture becomes a dough.4.
Roll dough into a ball on a floured surface.5.
Flatten ball and wrap in plastic wrap. Refrigerate for at least one hour.6.
When you take dough out of fridge, let it sit for a few minutes to soften.7.
Sprinkle flour on rolling surface, and roll dough out into a 13 inch circle.8.
Move pie crust into tart pan, and press the dough into the sides gently.9.
If any of the dough has split, patch with dough that is hanging over sides, but leave as much of it hanging over the side as possible.10.
Cover with plastic wrap, and place in freezer for 30 min.11.
Preheat oven to 375 degrees.12.
Blind bake tart by placing parchment paper over tart so it is completely covered, then fill in pie with baking beans (or rice).13.
Bake for 20 minutes, then take out of oven and remove baking beans and parchment paper.14.
Cover edges with a bit of aluminum foil to prevent burning or over-browning.15.
Bake for 10 minutes longer, or until pie crust is golden brown.16.
Let tart cool completely.17.
Make 2 Tablespoons of lemon zest by grating lemons.18.
Fill medium pot with water, and use medium heat to simmer water.19.
In heat safe bowl, whisk together 2 eggs and 2 yolks, 3/4 cup of sugar, lemon zest, lemon juice, and heavy cream.20.
Continue whisking until mixture thickens, can take as long as 20 minutes.21.
Once thickened, strain mixture into second bowl.22.
Add cubes of butter (1/2 cup total) and whisk until all butter is completed melted and mixed.23.
Let tart filling cool to room temperature.24.
In small pot, combine blueberries, 2 Tbsp of sugar and 1 Tbsp of water.25.
Simmer over medium-low heat for 8-10 minutes, stirring frequently to avoid burning.26.
Allow blueberry compote to cool, then add to tart, spreading it as an even base layer.27.
Poor lemon tart gently over blueberry compote to cover completely as the top layer.28.
Chill tart in fridge for four hours, then enjoy!