Blueberry Lemon Tart

Votes: 1

Time: 2 hours 10 minutes
Complexity: easily
Servings: 6 - 8

This summer tart will delight you with the luxurious combination of juicy blueberries, velvety lemon filling, and a crisp, crumbly crust. All the ingredients for the dough should be very chilled, and the dough itself should be set in the refrigerator before baking, which will give the crust a particularly crisp texture. The crust is baked first with a pie weight (dried beans can be used instead of pie weights), then topped with fresh berries and filled with cream. The filling will be slightly jiggly when the tart is finished, but it will set as it cools.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1.5 cups premium flour
2 tablespoons of sugar
A pinch of coarse salt
110 g unsalted butter, chilled, cut into pieces
1 large egg, separate the white from the yolk
2 tbsp ice water + 1 tsp

Filling

4 large eggs
1.5 cups of sugar
1 cup freshly squeezed lemon juice (about 5 lemons)
1/4 cup heavy cream
Zest of 1 lemon
A pinch of coarse salt
2 cups blueberries

Ingredient Substitution Suggestions

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Recipes with similar ingredients: blueberry, lemon zest, premium flour, shortcrust pastry, eggs, cream

Cooking the dish according to the recipe:

Cake:

Combine the flour, sugar, and salt in a food processor. Add the butter and pulse until the mixture resembles cornmeal. Add the egg yolk and 2 tablespoons of ice water and pulse again until the dough comes together. Wrap it in plastic wrap and refrigerate for 30 minutes.
On a lightly floured surface, roll the dough into a 30cm (12 in) circle. Place the dough on a rolling pin and transfer it to a 25cm (10 in) tart pan with a removable bottom. Press the dough to the edges of the pan and fold any excess dough inward to seal the edge. Cover the tart pan with plastic wrap and refrigerate for another 30 minutes.

Preheat oven to 175°C.
Place the pan on a baking sheet and prick the bottom of the dough with a fork. Cover the dough with a piece of parchment paper and fill it with pie weights or dried beans. Bake for 25 minutes. Remove the parchment and weights. Lightly beat the egg white with 1 teaspoon of water and brush the bottom and sides of the tart crust; set aside to cool.
Whisk the eggs, sugar, lemon juice, cream, zest, and salt in a bowl. Arrange the blueberries on the cooled tart crust and pour the filling over them. Bake for 20-25 minutes. The filling should be slightly jiggly when finished. Cool to room temperature, remove the ring from the pan, and serve.

Categories:

recipe / Summer dishes / Spring dishes / Desserts / Sweet pies, tarts and casseroles / American cuisine / Tyler Florence