BLUEBERRY LEMON TART
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A good friend of mine read my last post about rosé wine. In the post I mentioned “it’s good with lemon tart”. He told me I should make one for him, so he can taste it how good with rosé wine and he wants to prove I am right or OK.
It has been very hot here in San Francisco Bay Area and it doesn’t make me a good mood for baking at moment but I told him “why not”. I found a tart shell in the freezer (sweet crust with a half butter and vegetable oil), so all I had to do is to make lemon custard, easy piece, plus I also had fresh blueberries in my refrigerator. So I added them on the tart, because he loves blueberrie.
Blueberries are available all around year in these days, but it is now the right season. Their taste are greater in summer but with lower price (must appreciate and enjoy seasonal products!). Their mild sweetness is a good match for the lemon tart, and deep blue color makes me feel cooler, so here I made one. It is delicious and they are perfect combination together. It is great if well chiled. I am now thinking that I should make lemon custard ice cream (perhaps Gelato style) and served with a lot of fresh blueberries in the season. It will be not for him but for me for this dry hot summer in California.
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- 1 Pate Sablée shell (8 or 9-inch) partially pre-baked and cooled
- 1 small basket (6 ounces/180 g) fresh blueberries or more if you wish
- 2 organic lemon (about 7 ounces/200g) one lemon slice into thin wedges, remove the seeds
- 1½ cup (300 g) sugar
- 1 large egg
- 2 large egg yolk
- 2 tablespoons (15g) cornstarch, sifted
- 1 stick (4 ounces/115g) unsalted butter, melted and cooled
- Center a rack in the oven and preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper and put the tart shell on the sheet.
- Sliced one lemon into thin wedge, removes the seeds, and tosses the lemon and sugar into the container of a blender or food processor with juice of other lemon. Blend or process, scraping down the sides of the container as needed, until the lemon is thoroughly pureed and blended with the sugar, 1 to 2 minutes.
- Transfer the mixture into a mixing bowl and, using a whisk, gently stir in the whole egg and egg yolk, followed by the cornstarch and melted butter. Pour the filling into the crust.
- Slide the baking sheet into the oven and bake the tart for 20 minutes. Increase the oven temperature to 350°F (180°C) and bake for another 5 to 10 minutes, or until the filling is bubbling and lightly browned. Transfer the tart, still on the baking sheet, to a cooling rack and allow it to cool for at least 20 minutes before removing it from the pan.
- The tart is ready to be served when it reaches room temperature or chilled few hours or overnight.
- One whole lemon pure with sugar and the other one make fine zest and juice. This recipe gets packed with bold lemon flavor for lemon lovers. You need to bake with low oven temperature to cook the lemon custard slowly to begin with, and then heat up the oven temperature to finish is the key. You may use, substitute to crème fraiche instead of the butter for the recipe.
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