Blueberry-Lemon Tart

Recipe courtesy Tyler Florence

Show: Food 911Episode: Sunday Dinner

Rated: 5 stars out of 5Rate itRead users' reviews (15)

RECIPE
COMMENTS & REVIEWS(15)

Cook Time:
45 min
Level:
Intermediate
Yield:
6 to 8 servings

Times:

Prep: 25 min
Inactive Prep: 1 hr 0 min
Cook: 45 min
Total:: 2 hr 10 min

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Ingredients

Pastry:

1 1/2 cups all-purpose flour
2 tablespoons sugar
Pinch kosher salt
1/2 cup (1 stick) unsalted butter, cold, in chunks
1 large egg, separated
2 tablespoons ice water, plus 1 teaspoon

Filling:

4 large eggs
1 1/2 cups sugar
1 cup fresh lemon juice (about 5 lemons)
1/4 cup heavy cream
1 lemon, zested
Pinch kosher salt
1 pint blueberries

Directions

To make the pastry, pulse the flour, sugar, and salt together in a food processor. Add the butter and pulse until the dough resembles cornmeal. Add the egg yolk and 2 tablespoons ice water and pulse again until the dough pulls together. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.

Roll the dough out on a lightly floured surface into a 12-inch circle. Roll the dough up onto the pin and lay it inside a 10-inch tart pan with a removable bottom. Press the dough into the edges of the pan and fold the excess dough inside to reinforce the rim. Cover the tart pan with plastic wrap and put it into the refrigerator for another 30 minutes to rest.

To bake the shell, heat the oven to 350 degrees F.

Put the tart pan on a baking sheet and prick the bottom of the dough with a fork. Cover the shell with a piece of parchment paper and fill it with pie weights or dry beans. Bake for 25 minutes. Remove the parchment and weights. Lightly beat the egg white with 1 teaspoon water and brush it onto the bottom and sides of the tart shell; set aside to cool.

Whisk together the eggs, sugar, lemon juice, cream, zest, and salt. Add the blueberries to the cooled tart shell and pour the filling over the blueberries. Bake for 20 to 25 minutes. The curd should jiggle slightly when done. Cool to room temperature, remove from the tart ring, and serve.

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Comments & Reviews

recipe Blueberry-Lemon Tart
Chrstine Allison Park, PA 08-29-2009
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Great flavor!!!!!!!!!!
Rated: 5 stars out of 5

This tart was a great success. Even though it yielded a lot of lemons, it had great strong flavor, but it surprisingly wasn't... too overpowering to me. I didn't use the blueberries and it turned out absolutely perfect and I really enjoyed eating it. The only regret I have is not having a food processor. This made making the dough very daunting. (I had to use a blender, but it still worked!)Read more
recipe Blueberry-Lemon Tart
Judith Bay Point, CA 07-28-2009
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Really bright and delicious
Rated: 5 stars out of 5

I will make this again and again and again. I love the bright lemon flavor with the sweet blueberries. The tart is a treat... for the eyes and the mouth! Love it.Read more
recipe Blueberry-Lemon Tart
Cara Daytona Beach, FL 07-12-2009
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yum yum yum!!!
Rated: 5 stars out of 5

Sooooo delicious, lemony, and sweet. I had a bit of trouble with the crust, it didn't seem to be enough. It is VERY tart from... all the lemon juice and zest, which i personally like, but the amount should be reduced if you want it less tart. But I loved the lemon and blueberry together, although next time i may cheat and use a store bought crustRead more
recipe Blueberry-Lemon Tart
Anonymous 08-22-2007
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nice summery treat
Rated: 4 stars out of 5

These tarts are great for a summer dessert. I cut the lemon juice in half and it turned out tart enough.
recipe Blueberry-Lemon Tart
Anonymous 08-16-2007
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smooth, light and delicious!
Rated: 5 stars out of 5

this dessert is a MUST during the summertime! I made a few adjustments to the lemon custard by decreasing the amount of lemon... juice to 1/2 cup, increasing the heavy cream to 1/2 cup and adding 1/4 cup milk and 1 tsp vanilla. The smooth, lemony custard and burst of blueberries were Y-U-M-M-Y! Will definitely make this again.Read more
recipe Blueberry-Lemon Tart
Joy Silver Spring, MD 10-01-2006
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Great, easy-to-follow recipe
Rated: 5 stars out of 5

Everyone loved the tart! I substituted raspberries for the blueberries, and liked it very much. I didn't skimp on the lemon... juice, as some mentioned below, and I enjoyed the tartness. The crust tastes similar to a shortbread, and holds up well after a few days in the fridge. I would definitely make this again.Read more