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Friday, April 20, 2012

Friday Food Feature ~ Tarte aux Myrtilles ~





French Lemon and Blueberry Tart
2 c flour
1/4 t salt
1/4c sugar
1/2c butter
1 egg yolk
5 to 6 T of cold water
2 1/2 c washed Blueberries

Beurre au Citron or Lemon Butter:

1/2c fresh lemon juice
1 t grated lemon peel
4 eggs
1 1/4c sugar
1/2c butter

Pastry:

  • Put flour, salt, sugar and butter in a food processor, combine until butter is smooth. Add cold water and yolk. Stop processing as soon as the dough becomes a ball. Do not overwork. Remove the dough and form it into a disc. Wrap in plastic wrap and refrigerate for an hour
  • Melt 1T butter and use it to grease a 12" tart pan. Roll the dough out on a lightly floured surface, line the tart pan and cover with foil.
  • Bake for 25 minutes in a 400ยบ F oven, checking after 15 minutes (make sure edges aren't too brown). Remove foil and bake an additional 8 to 10 minutes. Set a side to cool. It should be completely cooled before you add lemon curd.

Lemon Curd:
  • In the top of a double boiler over low heat melt butter and whisk in sugar, lemon peel, juice and eggs.
  • Blend thoroughly and cook, stirring, over simmering water until thickened and smooth (about 20 minutes). If desired, pour filling through a fine wire strainer to remove peel. Let cool. Cover and refrigerate until cold (or up to 2 weeks). Makes 2 cups.
  • Pour into made tart, distribute blueberries evenly over lemon filling. If made ahead refrigerate for up to 3 hours before serving.
  • Once Firm, dust generously with powdered sugar. Makes 6 servings.

Image at top is by artist Janis Zroback cards and prints can be found by clicking on the image.

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