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DESSERTS- TARTS & TORTES
Blueberry Lemon Tart
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Blueberry
Lemon Tart |
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A Mississippi
favorite...
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LEMON CURD: |
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2
tsp |
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grated lemon zest |
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1½
cups |
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granulated sugar |
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5
large |
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egg
yolks |
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½
cup |
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fresh lemon juice |
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1/8
tsp |
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salt |
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½
cup |
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unsalted butter, melted
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NUT CRUST: |
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5
ounces |
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finely chopped almonds |
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½
cup |
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unsalted butter, at room temperature |
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2
Tbs |
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granulated sugar |
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1½
cups |
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flour |
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¼
tsp |
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salt |
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1
large |
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egg |
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½
tsp |
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almond extract
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FILLING: |
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2
pints |
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fresh blueberries, washed, drained |
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granulated sugar to taste |
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lemon curd |
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¾
cup |
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red
currant jelly, melted |
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1 |
Prepare
lemon curd: Combine zest and sugar in food
processor. Pulse to mince zest, then process
until zest is as fine as sugar. Add egg yolks,
lemon juice, and salt and process 10 seconds.
With machine running, pour in melted butter.
Transfer mixture to double boiler and cook over
low heat until thickened. Cool and refrigerate. |
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2 |
Prepare
crust: Blend almonds, butter, sugar, flour and
salt in food processor until well combined. Add
egg and almond extract and pulse until well
mixed. Press mixture into buttered tart pan with
removeable bottom. Chill at least 30 minutes.
Preheat oven to 350°F. and bake crust until
golden brown, 20-30 minutes. Allow to cool. |
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3 |
Combine
blueberries with sugar and set aside. |
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4 |
To assemble,
spread Lemon Curd over crust. Arrange
blueberries over Lemon Curd, then lightly brush
melted currant jelly over berries. |
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Servings: 8 |
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Cooking Tips |
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*To make this recipe
simpler, purchase pre-made Lemon Curd in the perserves
section of your grocery store. |
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**Blackberries,
peaches or other favorite fruit may be substituted for
blueberries. |
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Recipe Source |
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Come On In! Recipes from the Junior League of Jackson,
Mississippi |
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