Lemon Tartlets with Blueberries
(for crust)
2 1/2 cups all purpose flour
1/2 cup sugar
3/4 t salt
1 cup chilled unsalted butter, cut into 1/2" cubes
1 large egg
(for filling)
1 cup sugar
3/4 cup chilled unsalted butter, cut into 1/2" cubes
1/2 cup lemon juice
5 large eggs
2 large egg yolks
2 t finely grated lemon peel
1 cup blueberries
>how to make<
(for crust)
*Mix flour, sugar, and salt in processor.
*Add butter; using on/off turns, cut in until mixture resembles coarse meal.
*Add egg and blend until moist clumps form.
*Gather dough into ball.
*Place scant 1/3 cup dough in each 4 1/2" diameter tartlet pans with removable bottoms.
*Using fingertips, press onto bottom and up sides of pan.
*Trim edges.
*Place on baking sheet.
*Chill 15 minutes.
*Preheat oven to 375 degrees.
*Bake crusts until golden brown, piercing with toothpicks, if crust bubbles, about 15 minutes.
*Transfer to rack and cool.
(for filling)
*Combine sugar, butter, lemon juice, eggs, egg yolks, and lemon peel in heavy medium saucepan.
*Whisk over medium heat until mixture thickens, about 9 minutes (do not boil).
*Pour lemon curd into bowl.
*Place plastic wrap directly onto surface of curd.
*Chill until cool, about 2 hours.
(for assembling)
*Spoon lemon cur into crusts, dividing equally.
*Chill until curd sets, at least 1 hour and up to 6 hours.
*Remove tartlets from pans.
*Top each with some berries.
-makes 8-
Note: I found this recipe in "bon appetit Desserts".
Labels: lemon curd recipe, Lemon Tartlet recipe, tartlet recipe