LEMON-BLUEBERRY TART
This glorious lemon-blueberry tart, filled with a tangy lemon curd, is topped with whipped creme fraiche and a garnish of candied lemon zest. Martha made this recipe on episode 706 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 10
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 CURD FOR LEMON-BLUEBERRY TART
Use this recipe to make our Lemon-Blueberry Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 1/3 cups
Number Of Ingredients 5
Steps:
- Strain the yolks and whole eggs and lemon juice through a sieve into a medium-heavy non-reactive saucepan. Add sugar; whisk to combine.
- Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon, about 15 minutes. Remove from heat; stir in the butter, one piece at a time, until fully incorporated. Stir in lemon zest. Place over a bowl of ice to bring to room temperature.
LEMON CURD TART
Provided by Ina Garten
Categories dessert
Time 1h35m
Yield 1 (9 or 10-inch) tart
Number Of Ingredients 10
Steps:
- Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
- Meanwhile, preheat the oven to 350 degrees F.
- Butter 1 side of a square of aluminum foil to fit inside the chilled tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
- Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
- Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat.
- Fill the tart shell with warm lemon curd and allow to set at room temperature.
BLUEBERRY-LEMON TART
Provided by Tyler Florence
Categories dessert
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 13
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.
LEMON BLUEBERRY TART
You'll love this amazing combination of flavors. Lemon adds a zesty counterpoint to the tart's fruit topping and lovely, buttery crust. -Erin Chilcoat, Somerset, New Jersey
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 308 calories, Fat 12g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 161mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.
MEYER LEMON AND BLUEBERRY CHEESE TART
Luscious lemon cheese filling with blueberry topping.
Provided by dana
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 197.6 calories, Carbohydrate 22.8 g, Cholesterol 25.6 mg, Fat 11.8 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 6.8 g, Sodium 58.6 mg, Sugar 14.8 g
LEMON BLUEBERRY TART
This is another great one of Martha's - I love this lemon blueberry tart!! The pate sucree is similar to pate brisee, but it further enriched with egg yolks and more sugar. The lemon curd can be prepared a couple of days in advance and stored in the refrigerator; use any extra for a spread on your morning toast. The candied zest can be taken out of the simple syrup; and used as a glossy garnish or roll in granulated sugar for a sparkly zest.
Provided by Chef mariajane
Categories Tarts
Time 45m
Yield 8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 832.2, Fat 43.3, SaturatedFat 26.2, Cholesterol 248.1, Sodium 26.9, Carbohydrate 113, Fiber 5.3, Sugar 70.1, Protein 7.8
LEMON BLUEBERRY PARFAIT
Juicy blueberries and bright lemon curd combine in a creamy parfait that is delicious, but simple to make.
Provided by lutzflcat
Categories Parfait
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Combine blueberries and blueberry preserves in a small saucepan over medium heat. Bring to a boil and immediately reduce heat to simmer. Simmer until blueberries start to soften and pop, about 5 minutes. Set aside to cool for 15 to 20 minutes (sauce will slightly thicken).
- Beat cream in a large chilled glass or metal bowl with an electric mixer until frothy. Add vanilla extract and sugar gradually, continuing to beat on low speed until soft peaks form. Slowly increase speed to high as cream starts to firm up. Beat until stiff peaks form, 1 to 2 minutes, scraping down the sides of the bowl one time during mixing.
- Spoon equal layers of lemon curd, followed by blueberry sauce, and whipped cream in small dessert glasses. Repeat this layering one more time, and garnish with fresh blueberries and a sprig of mint.
- Move glasses to the fridge, and chill for 30 minutes or longer.
Nutrition Facts : Calories 587 calories, Carbohydrate 68 g, Cholesterol 173.3 mg, Fat 36.6 g, Fiber 1.7 g, Protein 2.2 g, SaturatedFat 22.3 g, Sodium 86.5 mg
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- To make the short crust pastry, place a glass bowl and 1/2 cup of the butter (cut into 1/2 inch cubes) in the fridge. Dump the butter and flour in a food processor and pulse for about 15 seconds. It should resemble bread crumbs. Remove the glass bowl from the fridge and dump the processed flour and butter into the bowl. Using your hands, make a well in the middle of the flour mixture. Slowly drizzle some of the water in and, using your fingers, swirl the water and work it into the flour and butter. Continue to do this with most of the water. Work it into a clumpy ball. Transfer the pastry onto a floured surface. Use your hands to gently knead it until it is a smooth and even consistency. Add a little more water if needed. The pastry should be workable and not overly dry. You should be able to pinch it but it should not be sticky at all. Cover the pastry with plastic wrap and cool in the fridge for 30 minutes. Grease tart pans with butter. Roll out pastry into about 1/8 inch thickness.
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- To make the lemon curd, cut the butter into 1/2 inch cubes. Whisk together the lemon juice, lemon zest, eggs, egg yolks and sugar together in a saucepan. Heat at medium heat, stirring constantly to prevent it from burning on the bottom. Cook for about 5-8 minutes. Drop in one cube of butter at a time and whisk until melted. Continue to do this until all the butter is whisked in. Test to see if the curd has the right consistency. Dip a spoon in the curd and run your finger down the back of the spoon. If the mark left by your finger stays, the curd is done. If not, let it simmer a minute or two more. Remove from the the and strain through a metal sieve. Cover with plastic wrap and let cool.
- Spoon some lemon curd into each tart shell. Place a handful of fresh blueberries on top of the lemon curd on each tart. Dust with icing sugar just before serving.
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