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Fresh Blueberry and Lemon Tarts




Source of Recipe


From Tapawingo

For lemon curd:

6 T. unsalted butter, cut into pieces
5 slightly beaten egg yolks
1 c. sugar
1 T. finely shredded lemon peel
½ c. lemon juice
For blueberry sauce:
2 c. fresh blueberries
½ c. dry white wine or water
1 t. finely shredded lemon peel
1 T. lemon juice
2 t. cornstarch
For garnish:

Shredded lemon peel
Fresh mint sprigs (optional)
Fresh edible violets and violas (pansies) (optional)
Prepare the Pastry Tarts (recipe follows); set aside. Allow butter to stand at room temperature for 30 minutes.

For lemon curd: In the top of a double boiler, combine egg yolks, sugar, 1 T. lemon peel and ½ c. lemon juice. Place over gently boiling water (upper pan should not touch water). Cook, stirring frequently with a whisk, about 15 minutes or until sauce is thickened (it should thinly coat a metal spoon). Immediately remove from heat.

If you like, pour hot mixture through a fine sieve to remove the shreds of lemon peel. Cover surface of the curd with plastic wrap to prevent a "skin" from forming while the curd is cooling. Chill at least 1 hour or for up to 1 week. (Or, transfer to a freezer container, freeze for up to 2 months. Thaw in refrigerator before serving).

For blueberry sauce: In a medium saucepan, combine 1 c. of the blueberries, the wine, 1 t. lemon peel, 1 T. lemon juice and 2 t. cornstarch. Cook and stir over medium heat until the mixture is slightly thickened and the blueberries have "popped." Remove from heat. Force the mixture through a fine sieve, discard the skins. Cool the puree to room temperature. When the puree is cool, fold in the remaining 1 cup blueberries. Cover and chill at least 1 hour or for up to 48 hours.

To serve, remove sides of tart pans. Transfer tart shells to 8 dessert plates. Divide the chilled lemon curd among the tart shells. Top with enough of the chilled blueberry sauce to cover the lemon curd. Spoon additional blueberry sauce onto the plates. Sprinkle additional lemon peel over the blueberry sauce. If you like, garnish each with a fresh mint sprig, violets or violas.

Makes 8 servings.

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Pastry Tarts
1¾c. all-purpose flour
¾ c. cold unsalted butter cut into ¼-inch cubes and frozen
½ c. confectioners' sugar
2 t. finely shredded lemon peel
½ t. kosher salt or ¼ t. salt
5 to 6 T. ice water
In a food processor, combine flour, butter, confectioners' sugar, lemon peel and salt. Cover and process with a few quick on/off turns until most of the mixture resembles corn-meal but a few large pieces remain. (You should be able to feel the small pieces of butter with your fingers).

Pour 5 T. ice water through the feed tube. Process with 2 quick on/off turns. Scrape down sides. Process with 2 more quick on/off turns (mixture may not all be moistened). Remove the dough from bowl; shape into a ball by gently pushing down with the heal of your hand so that the mixture will come together (Add only as much water as needed. Too much water or mixing will make the dough tough). Cover dough with plastic wrap or put the dough in a plastic bag and seal; chill for 30 to 60 minutes or until dough is easy to handle.

Unwrap; divide dough into 8 equal portions. On a lightly floured surface, use your hands to slightly flatten 1 portion. Roll dough from center to edges into a circle about 5 inches in diameter. Line a 4- to 4¼-inch tart pan with a removable bottom with pastry. Press pasty into fluted sides of tart pan; trim edges. Prick bottom and sides of pastry. Repeat with the remaining 7 portions of pastry.

Line each pastry with a small circle of double thickness of foil or a single layer of heavy foil. If you like, fill with pie weights. (The foil prevents the crust from shrinking). Place the tart pans on a large baking sheet.

Bake in a 350° oven for 15 minutes. Remove baking sheet from oven. Carefully remove the pie weights, if using, and the foil sheets. Return baking sheet to oven. Bake for 8 to 10 minutes more or until pastry shells are firm and just beginning to brown around the edges. Remove from oven. Cool pastry shells on a wire rack.

Makes eight 4-inch tart shells.

—Recipes from "Taste of the Midwest: 12 States, 101 Recipes, 150 Meals, 8,207 Miles and Millions of Memories" by Dan Kaercher