Home Party Dessert Recipe
6/10/2011
Blueberry Lemon Tart
(Sweet Buttery Tart Crust)
1 2/3 cups all-purpose flour
1/4 cup very fine granulated sugar
1/2 t salt
10 T sweet butter, chilled
2 egg yolks
1 t vanilla extract
2 t cold water
(filling)
1 cup lemon juice
5 T grated lemon zest
1/2 cup melted sweet butter
6 eggs, slightly beaten
1 cup granulated sugar
1 1/2 cups blueberries, rinsed, sorted and dried
confectioners' sugar
>how to make<
(tart crust)
*Sift flour, sugar and salt into a mixing bowl.
*Cut chilled butter into pieces into the bowl.
*Using your fingertips, rapidly rub the butter and dry ingredients together until the mixture resembles coarse meal.
*Bea careful to use only your fingertips as your palms will warm the dough.
*Stir egg yolks, vanilla and water together and add to the flour-butter mixture and blend in, using a fork.
*Shape dough into a ball.
*Place the ball of dough on a pastry board.
*With the heel of your hand, smear about 1/4 cup of dough away from you into 6 to 8" smear; repeat until all dough has been dealt with.
*Scrape dough together; re-form into a ball, wrap in wax paper, and chill for 2 to 3 hours.
*Roll out dough between 2 sheets of wax paper, or use a floured pastry cloth and floured stockinette on your rolling pin, into a round large enough to line your pan.
*Work quickly, as the dough can become sticky.
*Line either 9" false-bottom tart pan with the dough, fitting it loosely into pan and pressing to fit sides.
*Trim edges 3/4" outside top of pan, and fold this edge over to inside, and press into place with fingers. Chill.
*Preheat oven to 425 degrees.
*Line dough in the tart pan with a piece of aluminum foil or wax paper and weight with rice or beans.
*Bake for 8 minutes.
*Remove foil and beans.
*Prick the bottom of the dough with fork in several places.
*For a partially baked shell, return to oven for 3 to 4 minutes longer.
(filling)
*Preheat oven to 400 degrees.
*Whisk lemon juice, grated zest and melted butter in a medium-size bowl.
*Beat in eggs and sugar; mix well.
*Pour into the partially baked tart shell and bake about 25 minutes or until golden brown.
*Arrange blueberries over the warm filling, pressing lightly.
*When cool, dust with confectioners' sugar.
-makes 8-
Note: This recipe was taken from "The Silver Palate Cook Book".
(Sweet Buttery Tart Crust)
1 2/3 cups all-purpose flour
1/4 cup very fine granulated sugar
1/2 t salt
10 T sweet butter, chilled
2 egg yolks
1 t vanilla extract
2 t cold water
(filling)
1 cup lemon juice
5 T grated lemon zest
1/2 cup melted sweet butter
6 eggs, slightly beaten
1 cup granulated sugar
1 1/2 cups blueberries, rinsed, sorted and dried
confectioners' sugar
>how to make<
(tart crust)
*Sift flour, sugar and salt into a mixing bowl.
*Cut chilled butter into pieces into the bowl.
*Using your fingertips, rapidly rub the butter and dry ingredients together until the mixture resembles coarse meal.
*Bea careful to use only your fingertips as your palms will warm the dough.
*Stir egg yolks, vanilla and water together and add to the flour-butter mixture and blend in, using a fork.
*Shape dough into a ball.
*Place the ball of dough on a pastry board.
*With the heel of your hand, smear about 1/4 cup of dough away from you into 6 to 8" smear; repeat until all dough has been dealt with.
*Scrape dough together; re-form into a ball, wrap in wax paper, and chill for 2 to 3 hours.
*Roll out dough between 2 sheets of wax paper, or use a floured pastry cloth and floured stockinette on your rolling pin, into a round large enough to line your pan.
*Work quickly, as the dough can become sticky.
*Line either 9" false-bottom tart pan with the dough, fitting it loosely into pan and pressing to fit sides.
*Trim edges 3/4" outside top of pan, and fold this edge over to inside, and press into place with fingers. Chill.
*Preheat oven to 425 degrees.
*Line dough in the tart pan with a piece of aluminum foil or wax paper and weight with rice or beans.
*Bake for 8 minutes.
*Remove foil and beans.
*Prick the bottom of the dough with fork in several places.
*For a partially baked shell, return to oven for 3 to 4 minutes longer.
(filling)
*Preheat oven to 400 degrees.
*Whisk lemon juice, grated zest and melted butter in a medium-size bowl.
*Beat in eggs and sugar; mix well.
*Pour into the partially baked tart shell and bake about 25 minutes or until golden brown.
*Arrange blueberries over the warm filling, pressing lightly.
*When cool, dust with confectioners' sugar.
-makes 8-
Note: This recipe was taken from "The Silver Palate Cook Book".
Labels: blueberry tart recipe, lemon tart recipe, tart recipe
