Blueberry Lemon Tart Recipes

LEMON-BLUEBERRY TART

Steps:

• Make the candied lemon zest: Using a vegetable peeler, remove zest from lemons in vertical strips. Use a knife to remove any white pith; cut zest into thin strips as thinly as possible. Bring 4 cups water to a boil in a medium saucepan. Add zest; blanch for 1 minute, drain, and rinse under cold water. In another medium saucepan, combine sugar and 2 cups water; bring to a simmer. Cook until sugar dissolves completely, about 2 minutes. Add lemon zest. Simmer until translucent, about 30 minutes. Drain zest and let cool on a wire rack. Place superfine sugar in a small bowl, add zest, and toss to coat. Using a fork, shake to remove any excess sugar. Store in an airtight container for up to several weeks.
• Lightly flour a clean work surface. Roll out pate sucree to a 13-inch round and fit dough into the bottom and 2 inches up the sides of an 8-inch springform pan. Trim excess dough around the perimeter with a paring knife. Freeze until firm, about 40 minutes.
• Preheat oven to 425 degrees. Place pan on a baking sheet. Carefully line pastry with parchment paper, pressing it into the corners and edges, and weight with beans, rice, or pie weights. Bake about 20 minutes. Remove the paper and weights and continue baking until crust is light golden-brown, about 15 minutes more. Transfer to a cooling rack. Reduce oven temperature to 375 degrees. Spread lemon curd in tart shell and return to oven until curd is bubbling, 30 to 40 minutes. Transfer to a cooling rack and let cool to room temperature. Chill until firm, about 6 hours.
• Whisk together creme fraiche and confectioners' sugar in a medium bowl until stiff peaks form. Dollop mixture onto cooled tart.
• Place blueberries in a small bowl. In a small saucepan, warm apricot jam over medium-low heat, 3 to 4 minutes. Using a fine sieve, strain jam directly over blueberries. Toss blueberries until coated with jam. Pile blueberries on top of tart. Garnish with 1 tablespoon candied lemon zest (reserve remaining for another use) and serve.

LEMON BLUEBERRY TART

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Whisk the egg yolk, water and vanilla; add to crumb mixture. Stir until dough forms a ball. Cover and refrigerate for at least 30 minutes., On a floured surface, roll dough into an 11-in. circle. Transfer to a greased 9-in. fluted tart pan with a removable bottom; trim even with edge of pan. Place pan on a baking sheet. , Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 375° for 15 minutes. Remove foil; bake 5 minutes longer. , In a small bowl, beat the filling ingredients; pour into crust. Bake for 12-15 minutes or until set. Cool on a wire rack. , For topping, microwave blueberries and spreadable fruit on high for 1-2 minutes or until bubbly around the edges; stir. Cool for 5-10 minutes. Gently spoon over filling. Refrigerate until chilled.

LEMON-BLUEBERRY SUNSHINE TART

Steps:

• For the shortbread crust: Position an oven rack in the bottom third of the oven and preheat the oven to 350 degrees F.
• Combine the flour, butter, confectioners' sugar and salt in a food processor. Pulse until the mixture resembles coarse meal with some pea-sized pieces. Add the egg and pulse until the dough comes together, about 1 minute. Remove 1/3 cup of the dough and set aside. Press the remaining dough into the bottom and up the sides of a 9-inch tart pan. Prick the dough all over with a fork.
• To form the star, start by folding a 40-inch-long-by-2 1/2-inch-wide piece of foil into an accordion (there should be about 24 folds, each 1 1/2-inches long); this will become the support for forming your star inside the tart pan. Let the foil open like an accordion and place it in the tart pan in a circle; connect and overlap the end points so that you have an 11-point star.
• Roll the reserved 1/3 cup dough into a 27-inch-long rope. Use a rolling pin to flatten the rope into a 34-inch-long-by-1-inch wide strip (if the dough sticks to the surface, use a small offset spatula and quickly run it underneath the strip to loosen it). Carefully transfer the strip to the tart pan and form it around the inside of the foil to create the star shape with the dough (if the dough breaks, just use your fingers and the support wall to form it back together). Once formed, press the bottom of the star shape to adhere firmly to the bottom crust (it will feel like playdough and can easily be molded).
• Bake until the crust is set and turns a light golden brown, 20 to 25 minutes. Transfer to a wire rack to cool slightly, about 30 minutes. Carefully remove the foil and discard.
• Meanwhile, for the lemon curd: Whisk the sugar, lemon juice, eggs, yolk and milk in a medium saucepan over medium-low heat until combined. Add the butter a few pieces at a time and whisk continuously until the mixture is thick and coats the back of a spoon, 8 to 10 minutes. Strain the curd through a sieve if any lumps form. Pour the curd into the center star of the tart.
• For the blueberry filling: Mix the blueberries, preserves, sugar, flour, lemon zest and lemon juice in a medium bowl until well combined and the berries look glossy. Spoon the mixture around the perimeter of the star where there is no curd.
• Bake until the curd is set, 20 to 25 minutes. Transfer to a wire rack to cool slightly, about 30 minutes. Refrigerate to cool completely, 4 hours and up to overnight. Serve cold.

BLUEBERRY-LEMON TART

Steps:

• 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.

BLUEBERRY-LEMON TART

Steps:

• To make the pastry, pulse the flour, sugar, and salt together in a food processor. Put in the chunks of butter, a little at a time, and pulse just until the dough resembles cornmeal. Add the egg yolk and the ice water; pulse again for a second just to pull the dough together. Wrap the dough tightly in plastic and let it rest and chill in the refrigerator for 30 minutes.
• Preheat the oven to 350°F. Using a rolling pin, roll the dough out on a lightly floured surface to a 12-inch circle. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 10 1/2-inch tart pan with a removable bottom. Press the dough into the scalloped edges of the pan and fold the excess dough inside to reinforce the rim.
• Put the tart pan on a cookie sheet and prick the bottom of the dough with a fork. Bake for 20 minutes. Lightly beat the egg white and brush the bottom and sides of the dough with it to seal any tiny holes. Bake for another 10 minutes.
• To make the lemon curd filling, whisk together the eggs, sugar, heavy cream, lemon juice, and zest. Pour the mixture into the tart shell. Spread the blueberries on top of the filling; they will float around and find their own space. Bake for 20 to 25 minutes. The curd will jiggle slightly when done. Carefully lift the tart out of the ring, then slide it off the base onto a plate. Cool to room temperature and slice.

BLUEBERRY-LEMON TART

Steps:

• Heat oven to 400°F. Lightly spray 9-inch tart pan with removable bottom with cooking spray. In small bowl, mix crushed cookies, egg white and butter until crumbly. Press in bottom and up side of pan. Bake 8 to 10 minutes or until light golden brown; cool.
• In medium bowl, beat milk, pudding mix and lemon peel with electric mixer on low speed about 2 minutes or until smooth. Refrigerate 5 minutes.
• Fold whipped topping into pudding mixture. Spread over crust. Cover; refrigerate until chilled, at least 2 hours.
• Meanwhile, in 1-quart saucepan, mix sugar, cornstarch and water. Stir in 1/2 cup of the blueberries. Heat to boiling; reduce heat to medium-low. Cook about 5 minutes or until slightly thickened. Stir in lemon juice; remove from heat. Cool 10 minutes. Stir in remaining 1 cup blueberries. Cover; refrigerate until chilled, at least 1 hour.
• Serve tart with blueberry topping. Store in refrigerator.

BLUEBERRY LEMON CREAM TARTS

Steps:

• Preheat oven to 350°F with a baking sheet on middle rack.
• Stir together graham cracker crumbs, granulated sugar, and butter in a bowl with a fork until combined well, then press mixture with your fingers and back of a spoon evenly and firmly onto bottom and up side of each tart pan. (If using ramekins, press mixture 3/4 inch up sides.)
• Put tart pans on preheated baking sheet and bake crusts until slightly darker, about 10 minutes, then cool 10 minutes on a rack. (Ramekins will need to cool an additional 5 minutes in refrigerator.) Gently push bottom of each tart pan to loosen crust, then invert crust onto your hand and place on a serving plate. (If using ramekins, leave crusts in ramekins.)
• While crusts cool, whisk together brown sugar, sour cream, and vanilla in a small bowl until sugar is dissolved. Beat cream cheese in a medium bowl with an electric mixer until smooth, then add sour cream mixture and zest, beating until just combined well.
• Divide cream cheese filling among tart shells, spreading evenly, then top with blueberries and dust with confectioners sugar.

BLUEBERRY-LEMON TART

Steps:

• Heat oven to 400 degrees. Lightly spray tart pan with removable bottom, 9x1 inch, with cooking spray. Mix crushed cookies, egg white and butter until crumbly. Press onto bottom and up the side of pan. Bake 8-10 minutes or until light golden brown; cool.
• Beat milk, pudding mix and lemon peel in medium bowl with electric mixer on low speed about 2 minutes or until smooth. Chill 5 minutes.
• Fold in whipped topping. Spread over crust. Cover and refrigerate at least 2 hours until chilled.
• Blueberry Topping: Mix sugar, cornstarch and water in 1-quart saucepan. Stir in 1/2 cup of the blueberries. Heat to boiling; reduce head to medium-low. Cook about 5 minutes or until slightly thickened.
• Stir in lemon juice; remove from heat. Cool 10 minutes. Stir in remaining 1 cup blueberries. Cover and refrigerate at least 1 hour until chilled. Spread over prepared tart and store, covered, in refrigerator.

LEMON BLUEBERRY TARTLETS

Steps:

• Heat oven to 425 degrees F. Coat 8 (4 x 3/4-inch) tart pans with no-stick cooking spray. Beat shortening and cream cheese in large bowl with electric mixer on medium speed until fluffy. Beat in flour and salt until dough forms. Press into bottoms and sides of prepared pans. Place tart pans on baking sheet. Bake 5 minutes.
• Whisk sweetened condensed milk, egg and lemon juice in medium bowl until smooth. Stir in 1 teaspoon lemon peel. Divide evenly into crusts.
• Reduce oven to 375 degrees F. Bake 16 to 18 minutes or until lightly browned. Cool completely. Remove from pans. Top with whipped cream and blueberries. Drizzle with honey. Sprinkle with remaining lemon peel.

BLUEBERRY-LEMON TART

Steps:

• Preheat oven to 375 degrees. Place a 9-inch cake ring on a rimmed baking sheet lined with parchment. Roll out dough between sheets of parchment to an 11-inch circle (1/8 inch thick). Refrigerate 15 minutes. Peel off parchment; press dough into ring. Trim flush with top edge of ring. Refrigerate until cold, about 30 minutes.
• Prick dough all over with a fork. Line tart shell with parchment, and fill with pie weights or dried beans. Bake until crust starts to turn golden, 20 to 25 minutes. Remove parchment and weights; continue baking until pale golden, about 5 minutes more. Let cool on a wire rack.
• Whisk together 1/4 cup sugar, the flour, and a pinch of salt; set aside. Whisk buttermilk and yolks in a small saucepan over medium-low heat; gradually whisk in sugar mixture. Cook, whisking constantly, until thickened, 5 to 7 minutes. Stir in vanilla, zest, and juice. Transfer to a medium bowl set in an ice-water bath. Let cool completely, stirring occasionally.
• Meanwhile, put whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Add a pinch of salt. Beat on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar. On medium-high, beat until stiff, glossy peaks form.
• Gently fold pastry cream and 1 cup berries into meringue. Pour mixture into tart shell, making swirls and peaks. Bake until golden, 40 to 45 minutes. Let cool on a wire rack. Remove cake ring.
• Meanwhile, heat remaining cup berries and honey in a medium skillet over medium-low heat, stirring gently, until just warm, about 2 minutes. Spoon glazed berries over tart.

LEMON BLUEBERRY TART

Steps:

• .
• PATE SUCREE: I the bowl of a food processor, combine flour and sugar. Add butter and process until mixture resembles coarse meal, 10-20 seconds.
• In a small bowl, lightly beat egg yolks; add ice water. With machine running, add the egg mixture in a slow, steady stream through the feed tube. Pulse until dough comes together without being sticky or wet; be careful not to process more than 30 seconds. To test, squeeze, a small amount together; if it is crumbly, add more ice water, 1 tablespoon at a time.
• Divide dough into 2 equal balls. Flatten each ball into a dish and wrap in plastic. Transfer to the refirgerator, and chill at least one hour. Dough may be stored frozen for up to 1 month.
• LEMON CURD: Needs double the recipe. Combine yolks, lemon zest, lemon juice and sugar in a small saucepan. Whisk to combine. Set over medum heat and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5-7 minutes.
• Remove saucepan from heat. Add buter, one piece at a time , stirring with the wooden spoon until consistency is smooth.
• Transfer mixture to a medium bowl. Lay a sheet of plastic wrap drectly on the surface of the curd to avoid a skin forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least one hour. Store refrigerated in an airtight container up to 2 days.
• CANDIES LEMON ZEST: Using a vegetable peeler, peel zest from lemons. Use a knife to remove any white pith; cut zest as thinly as possible.
• Bring 4 cups water to a boil In a medium saucepan. add zest; blanch for 1 minute, drain and rinse under cold water.
• In another saucepan, combine sugar and 2 cups water; bring to a simmer. Cook until sugar dissolves completely, about 2 minutes. Add lemon zest. Simmer until translucent, about 30 mintues. Remove from heat; let zest cool in syrup. When cool, transfer zest and syrup to an airtight plastic container. Store in refrigerator up to 1 month.
• Preheat oven to 375°F Lightly flour a clean work surface. Roll out pate sucree to 1/8-inch thickness. Place dough in the bottom of an 8-inch tart pan with a removable bottom; place in refrigerator about 30 minutes.
• Place tart pan on a baking sheet. Using a fork, prick crust all over. Carefully line pastry with parchment paper, pressing it into the corners and edges, and weight with beans, rice or pie weights. Bake about 20 minutes. Remove the paper and weights, and continue baking until crust is golden, about 10 minutes more. Transfer to a cooling rack. Spread lemon curd in tart shell, and return to oven until curd is set about 10 minutes. Transfer to a cooling rack, and let cool to room temperature.
• Place creme fraiche and confectioners sugar in a medium bowl. Whisk until stiff peaks form, 2-3 minutes. Dollop in the center of cooled tart.
• Place blueberries in a samll bowl. In a small saucepan, warm apricot jam over medium heat and add 2 teaspoons water until thin, about 2-3 minutes. Using a fine sieve, strain jam directly over blueberries. Toss blueberries until coated with jam mixture. Pile blueberries on top of creme fraiche. Garnish with Candied lemon zest dredged in granulated sugar, and serve.

SKINNY BLUEBERRY-LEMON TART

Steps:

• Heat oven to 400°F. In medium bowl, beat butter and brown sugar with electric mixer on low speed until fluffy. Beat in egg product until blended. Beat in flour until dough forms. Press dough firmly in bottom and up side of ungreased 9-inch tart pan with removable bottom. Prick bottom thoroughly with fork.
• Bake 10 to 12 minutes or until light golden brown. If crust puffs in center, prick with fork. Cool 30 minutes or until completely cooled.
• In small bowl, beat lemon curd and sour cream with wire whisk until smooth. Spread evenly over crust. Refrigerate at least 1 hour. Just before serving, top with blueberries.