"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Blueberry Tart with Lemon Curd Recipe

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This recipe for Blueberry Tart with Lemon Curd, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doreen Boisvert

Category:
Category:

Ingredients:  
Ingredients:  
1 pre-baked pie crust, warm (use your favorite recipe for a single crust)
1 egg white, lightly beaten
2 tsp. finely grated lemon zest
4 large egg yolks
3/4 cup sugar
6 tbsp. fresh lemon juice, strained
4 tbsp. unsalted butter, cut in small cubes
pinch of salt
3 cups fresh blueberries, rinsed and dried
1 tbsp. corn starch
1/3 cup sugar
1/2 cup water
1 1/2 tsp. fresh lemon juice

Brush the pre-baked pie crust with egg white while still warm to seal it.

Preheat the oven to 300 at least 15 minutes before baking the tart. Set a rack in the center of the oven before preheating.

Directions:
Directions:
Make the lemon curd:
Have ready near the range a strainer suspended over a medium bowl.
In a heavy, non-reactive saucepan, beat the yolks and 3/4 cup sugar until well blended. Stir in the 6 tbsp. lemon juice, 4 tbsp. butter and pinch of salt. Cook over medium-low heat, stirring constantly (scraping sides), until mixture is thickened and resembles hollandaise sauce; it should thickly coat a wooden spoon but still be liquid enough to pour. The mixture will change from translucent to opaque and begin to take on a yellow color. It must not be allowed to boil or it will curdle.
When mixture has thickened, pour it at once into the strainer. Press with the back of the spoon until only the coarse residue remains; discard residue. Gently stir the zest into the curd and allow to cool. Spread the lemon curd in the prebaked pie shell; bake for 7 - 10 minutes. The curd should not begin to color, but should barely jiggle when the pan is moved. Remove the tart from the oven and cool on wire rack.
Make blueberry topping:
Place berries in a bowl. In a medium saucepan, stir together cornstarch and 1 tbsp. sugar. Stir in water and 1 1/2 tsp. lemon juice. Heat, stirring constantly until mixture is clear and thick. The mixture must reach a full rolling boil for a full 30 seconds to thicken. Remove from heat and add berries all at once. Toss until coated. Empty berries into the strainer to clear away excess glaze. Gently spoon berries over curd. Cool completely. Use excess glaze to cover any dry spots.

Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
1 hour thirty minutes
Personal Notes:
Personal Notes:
Looks like a lot of work, but really isn't!

Can use a tart pan with removable bottom.

From The Pie and Pastry Bible by Rose Levy Beranbaum.

 

 

 

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