Blueberry Tarts With Meyer Lemon Cream Recipes

MEYER LEMON AND BLUEBERRY CHEESE TART

Steps:

• Thoroughly mix crushed lemon cookies and butter together in a bowl.
• Press cookie mixture into the bottom of an 8-inch springform pan.
• Place blueberries and sugar in a saucepan over medium-low heat; simmer until sugar has dissolved and a thin sauce forms, 10 minutes.
• Stir cornstarch into blueberry sauce; simmer until sauce has thickened, about 10 minutes. Remove from heat and cool for 10 minutes.
• Stir mascarpone, lemon curd, and whipped topping together in a bowl until well blended and smooth.
• Spread mascarpone mixture over the crust in the springform pan. Cover with waxed paper and freeze until semi-firm, about 10 minutes.
• Spread blueberry sauce over mascarpone layer; cover with waxed paper and refrigerate until set, at least 1 hour.

BLUEBERRY PIE WITH MEYER LEMON ICE CREAM

Steps:

• Combine the butter, flour and salt in a food processor. Pulse, pulse, pulse until the mixture looks like finely grated cheese. Add half of the ice water and pulse again. The mixture should start to come together to form a rough ball; if it still seems dry, add the remaining ice water and pulse until it has formed a rough ball. Remove the mixture from the food processor to a clean work surface and form it into 2 discs. Wrap in plastic wrap and refrigerate for at least 1 hour. (This can be done a few days in advance.)
• Preheat oven to 375 degrees F.
• Combine blueberries, lemon zest and juice, sugar and cornstarch in a large bowl. Toss to combine. Set aside.
• Remove dough from the refrigerator 20 to 30 minutes before using to allow it to soften up a bit. Dust the dough and a work surface with flour. Using a rolling pin, roll one disc of dough out, rotating the dough a quarter turn after each roll and dusting lightly with flour if it feels tacky, into an even 11-inch circle about 1/8-inch thick.
• Butter a 9-inch pie plate and lay the dough in the plate. (There should be about 1/2-inch dough hanging over the sides. If there is more than that, trim it with a sharp pair of kitchen shears.) Fold the dough underneath itself around the rim of the pie plate and pinch or crimp into desired shape.
• Roll out second disc of dough and slice into 1 1/2-inch strips.
• Fill the pie with blueberries and lattice the dough strips on top. Crimp the edges to seal. Bake until the internal temperature reaches 195 degrees F, about 50 minutes. Allow to cool and set, about 1 hour. Serve topped with Meyer Lemon Ice Cream.
• Prepare a large bowl of ice water and set aside. Combine the cream, vanilla extract, lemon zest and 1/2 cup sugar in a medium saucepan. Bring to a boil, turn off the heat and stir in lemon juice. Combine the eggs and the remaining 1/2 cup sugar in a small bowl and beat to a homogeneous consistency.
• Strain the cream mixture, then whisk a third of the cream mixture into the egg mixture. Immediately whisk the egg mixture back into the remaining cream mixture.
• Chill the mixture over the ice water bath.
• Churn the chilled mixture in an ice cream machine according to the manufacturer's directions. Transfer to a container and freeze, 2 hours.
• Special equipment: an ice cream machine

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 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.

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 TARTS WITH MEYER LEMON CREAM

Steps:

• Tart Crust:.
• Cream the butter in an electric mixer until smooth. Add the sugars and continue mixing until the mixture is fluffy and light colored. Add the honey and beat until combined.
• Combine the flours, salt, and cinnamon together in a bowl, and add to the butter mixture in two batches, scraping down the sides of the bowl between additions. Mix until the dough is well combined. Wrap the dough in plastic and form into a disk - the flatter the better. Chill until firm, at least an hour and up to two days.
• Preheat the oven to 325 degrees. On a lightly floured surface roll out the dough to be 1/8 inch thick. Use either a 3 inch round cookie cutter to cut out circles of dough, or cut out rectangles of dough to fit your desired tins. A tip: try to cut out pieces of dough that are as similar in size and shape to the pan as possible (this applies to full-size tarts as well) so that they are easier to maneuver and fit in, and are less likely to warp and tear as you're moving them around.
• Press the dough gently into the tins, prick dough with a fork all over, and let chill for 5-10 minutes or until the dough is firm enough to trim off the excess easily. Buttery doughs like this one always need to be chilled before baking so they bake up evenly, and I also find that it's easier to trim off the dough cleanly when the dough is firmed up. Chill longer if necessary. When I trim off the excess dough, I usually use an offset spatula and run it flat against the top of the tart tin. Scraps can be re-rolled and re-used.
• Bake tart shells until golden brown, about 18 minutes. Transfer to a wire rack to cool. You can store them in an airtight container for about a day or freeze them for up to 3 months.
• Blueberry Topping:.
• In a medium saucepan combine 1 cup of the blueberries with the sugar. Cook over low heat until all the berries have popped and the juices come out (You can smoosh some of the berries if they won't pop).
• Strain the mixture into a bowl and discard the solids. Add the rest of the blueberries into the syrup and toss to combine.
• Lemon Cream:.
• Create a water bath by placing a saucepan of water over heat to simmer and placing a metal bowl unto the pan so its bottom does not touch the water. Combine the sugar and lemon zest together with your fingers and add to the metal bowl. Whisk in the eggs and lemon juice.
• Cook the mixture over the simmering water, whisking constantly, until the cream reaches 180 degrees and thickens. Keep whisking while the mixture is heating up to prevent the eggs from cooking.
• Once the cream is thickened - you should be able to make tracks in the mixture with your whisk - take the cream off the heat and strain it into the bowl of a food processor or blender. Let the cream rest for a bit until it cools to about 140 degrees.
• Add in the butter pieces a few at the time and combine on high speed. Once all of the butter has been added, let the mixture combine for a few minutes longer to ensure the mixture is perfectly smooth. It is the addition of butter that changes this recipe from a simple lemon curd to a rich, satiny-smooth cream.
• Once the cream is finished pour it into a container and let it chill in the refrigerator for about half an hour before assembly.
• Assembly:.
• To assemble the tarts, spoon some of the lemon cream into the shells and then place about 2 tablespoons of the blueberries on top. Serve soon after assembly.

STRAWBERRY AND RASPBERRY TART WITH MEYER LEMON PASTRY CREAM

Steps:

• Preheat the oven to 375 degrees F.
• Grate the butter on a box grater and add to the bowl of a food processor with the flour, 1/4 cup of the sugar and the salt. Pulse to combine until the mixture resembles Parmesan cheese. Add the egg yolk and 3 tablespoons of ice water. Pulse to combine until the dough comes together and holds its shape when pressed between your fingers. Turn the dough out onto a floured work surface. Gently knead a few times and bring the dough together into a ball, then flatten into a disc. Roll the dough out evenly into a 1/4-inch-thick circle. Transfer the dough onto a sheet tray and cover with plastic wrap. Place into the fridge to rest for 30 minutes.
• Remove the dough from the fridge and roll evenly in all directions, making sure it doesn't stick to your work surface and dusting with flour as needed. The dough should be about 1/8-inch thick. Slice the dough in half and transfer to two nonstick 6-inch fluted tart pans with removable bottoms. Press the dough snuggly into the edges ensuring the dough runs fully up the side. Use a rolling pin to trim the excess dough. Line each tart with a piece of foil and fill with baking beans (or I use rice!), making sure the foil is tightly packed to the corners. Transfer the dough to the oven to blind bake for 6 minutes. Rotate the pan, then bake for another 6 minutes. Remove the foil and baking beans and place the tart back into the oven until lightly golden, another 4 minutes. Set aside to cool.
• Set up an ice bath. Add the cornstarch and 1/4 cup of the heavy cream to a small bowl. Mix to create a slurry and set aside. Add 1/2 cup of the sugar and the 4 whole eggs to a large bowl and beat with a whisk until pale yellow and foamy. Add the remaining 2 cups heavy cream, the remaining 1/2 cup sugar, the vanilla extract and lemon peel to a small saucepan and whisk to combine. Turn the heat to medium-high and bring to a boil, then pour half of the mixture into the bowl with the eggs and sugar and immediately whisk vigorously to combine and temper the mixture. Pour the contents of the bowl into the saucepan and continue to whisk. Add the cornstarch slurry and whisk to combine. Reduce the heat to medium-low and continue to whisk until the mixture begins to thicken and it reaches the texture of pudding, 3 to 4 minutes. You want to continuously whisk to avoid scorching the mixture. Strain through a fine mesh strainer into a bowl. Set the bowl over the ice bath to cool.
• Place the apricot preserves and a splash of water into a small saute pan. Turn the heat to medium and stir to gently melt the preserves, about 5 minutes. Set aside.
• To assemble the tart, spoon an even layer of the lemon pastry cream into each tart shell, but not fully to the top. Line the outside of the tart with raspberries and working inward, arrange the inside of the tart with the sliced strawberries. Repeat this process alternating with more raspberries and strawberries. Glaze the top of each tart with the apricot mixture.
• Serve the tarts with a dollop of whipped cream. Enjoy!

MEYER LEMON AND BLUEBERRY BREAD

Steps:

• Preheat oven to 350ºF.
• Grease a 8x4 inch loaf pan.
• Whisk together flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Combine lemon juice, lemon zest, oil and egg in small mixing bowl. Whisk to combine.
• Stir blueberries into dry ingredients to coat. Add lemon mixture to dry ingredients and fold together until just combined. Spread evenly in loaf pan.
• Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely.
• By the way - this bread gets even more moist and lemony the next day if you wrap it well once it's cooled. Don't make yourself wait, though. Cut a slice and then wrap it up.