Lemon Blueberry Tart Recipe

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Lemon Blueberry Tart
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Ingredients
17
Count
Nutrition
729
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove saucepan from heat. Add buter, one piece at a time , stirring with the wooden spoon until consistency is smooth.
  6. 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.
  7. 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.
  8. Bring 4 cups water to a boil In a medium saucepan. add zest; blanch for 1 minute, drain and rinse under cold water.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 728.83 Kcal (3051 kJ)
Calories from fat 362.12 Kcal
% Daily Value*
Total Fat 40.24g 62%
Cholesterol 201.54mg 67%
Sodium 72.47mg 3%
Potassium 201.72mg 4%
Total Carbs 84.57g 28%
Sugars 47.56g 190%
Dietary Fiber 3.03g 12%
Protein 10.39g 21%
Vitamin C 30.5mg 51%
Vitamin A 0.4mg 12%
Iron 1.6mg 9%
Calcium 78mg 8%
Amount Per 100 g
Calories 275.7 Kcal (1154 kJ)
Calories from fat 136.98 Kcal
% Daily Value*
Total Fat 15.22g 62%
Cholesterol 76.24mg 67%
Sodium 27.41mg 3%
Potassium 76.31mg 4%
Total Carbs 31.99g 28%
Sugars 17.99g 190%
Dietary Fiber 1.15g 12%
Protein 3.93g 21%
Vitamin C 11.6mg 51%
Vitamin A 0.1mg 12%
Iron 0.6mg 9%
Calcium 29.5mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.3
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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