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| Lemon Blueberry Tart |
Lemon and blueberry are two of my favorite flavors and I'm always looking for an excuse to combine them. I think they go particularly well together in this simple tart.
Recipe makes two 10 inch tarts
Graham Crust
Lightly grease two ten inch tart pans or two 9 inch pie plates.
Mix together:
4 cups graham wafer crumbs
1 cup melted butter
1/3 cup sugar
Divide the crumb mixture in half and press into the bottom and sides of the tart pans and bake for 10 minutes at 350 degrees F. Cool thoroughly.
Lemon Filling:
1/3 cup corn starch
1/3 cup cake flour
pinch salt
1 ½ cups sugar
5 egg yolk slightly beaten
Zest of 2 large lemons, very finely chopped
Juice of 2 large lemons
2 cups water
3 tbsp butter
In a medium saucepan, combine corn starch, cake flour, sugar and salt. Pour in water and stir constantly over medium low heat until mixture comes to a slow boil.
Remove the pan from the heat and reduce the flame to low. Pour about a cup of this mixture onto the slightly beaten egg yolks while whisking constantly. Pour the egg mixture back into the rest of the other mixture in the pot, whisking constantly. Return to the stove and cook for an additional 3 minutes stirring constantly. Remove from heat and stir in lemon juice and lemon rind. Finally whisk in your butter one tbsp at a time. Allow the filling to cool to warm before pouring into the baked crusts. Cool thoroughly.
Blueberry Topping
4 cups blueberries (fresh or frozen)
¾ cup sugar
¼ cup water
2 rounded tablespoons corn starch
Bring the berries and sugar to a gentle boil. Mix the corn starch with the water and add slowly to the boiling berry mixture stirring constantly. Boil gently for 1 additional minutes stirring constantly. Cool and pour over the lemon layer. Chill the completed tarts for a couple of hours or overnight before serving.
Lightly grease two ten inch tart pans or two 9 inch pie plates.
Mix together:
4 cups graham wafer crumbs
1 cup melted butter
1/3 cup sugar
Divide the crumb mixture in half and press into the bottom and sides of the tart pans and bake for 10 minutes at 350 degrees F. Cool thoroughly.
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Lemon Blueberry Tart |
Lemon Filling:
1/3 cup corn starch
1/3 cup cake flour
pinch salt
1 ½ cups sugar
5 egg yolk slightly beaten
Zest of 2 large lemons, very finely chopped
Juice of 2 large lemons
2 cups water
3 tbsp butter
In a medium saucepan, combine corn starch, cake flour, sugar and salt. Pour in water and stir constantly over medium low heat until mixture comes to a slow boil.
Remove the pan from the heat and reduce the flame to low. Pour about a cup of this mixture onto the slightly beaten egg yolks while whisking constantly. Pour the egg mixture back into the rest of the other mixture in the pot, whisking constantly. Return to the stove and cook for an additional 3 minutes stirring constantly. Remove from heat and stir in lemon juice and lemon rind. Finally whisk in your butter one tbsp at a time. Allow the filling to cool to warm before pouring into the baked crusts. Cool thoroughly.
Blueberry Topping
4 cups blueberries (fresh or frozen)
¾ cup sugar
¼ cup water
2 rounded tablespoons corn starch
Bring the berries and sugar to a gentle boil. Mix the corn starch with the water and add slowly to the boiling berry mixture stirring constantly. Boil gently for 1 additional minutes stirring constantly. Cool and pour over the lemon layer. Chill the completed tarts for a couple of hours or overnight before serving.
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