As i mention in the pate sucree entry, this is one of my favorite desserts to make. I'm not great with dessert - i usually defer to Carol on that front - so having a few in my repertoire that are clear winners is important. I most recently made this for anne & Dave's 2002 Thanksgiving feast; of the three pastries i brought, this is the one that was almost gone at the end of the night. (We made it through half of the mini-not-so-key-lime pies, and about half of the pumpkin-bourbon pie with pecan streusel.) You'll need to make up a tart shell - i recommend the one in the pate sucree entry. Both recipes are from Chez Panisse Fruits.
I have only made this during the summer, and with the veeeeery last of the blueberries from summer. I haven't tried it with frozen ones; if anyone does, let me know how it works out!
Grated zest of 2 lemons
juice of 2 lemons (about 6 tablespoons)
3 tbsp water
1/2 c. sugar
1/4 lb (1 stick) unsalted butter
1/4 tsp salt
3 whole eggs
1 prebaked 11" pate sucree tart shell
3 cups blueberries
1/4 c. sugar
2 tbsp water
To make the lemon curd, put the lemon zest, lemon juice, water, sugar, butter, and salt into a 1-quart heavy-bottomed nonreactive saucepan. Heat slowly over low heat, stirring until the sugar dissolves and the butter melts. Briefly whisk the eggs and egg yolks together in a bowl. Drizzle the hot lemon mixture into the eggs, whisking all the time, then scrape the contents of the bowl back into the saucepan and cook over low heat, constantly stirring and scraping the bottom of the pan, until the mixture thickens, about 5 minutes. Strain the curt through a fine-mesh sieve and pour, still warm, into the prebaked tart shell. Spread evenly.
To make the blueberry topping, put 1 1/2 cups of the blueberries into a small saucepan with the sugar and water. Cook about fivec minutes over medium heat, stirring ans smashing up the berries until they turn into thick jam. Forlk the reamining blueberries into the jam, keeping them whole, and heat for aboutg 30 seconds, just enough to warm them slightly. Spoon the topping evenly over the lemon curd in the tart shell. Let the tart cool for 30 minutes before slicing.
Makes 1 11-inch tart
note: i used an extra lemon for juice when i made this; and the lemon zest was fine enough that i didn't strain it out, and noone (including me) noticed it in the final tart.Posted by shock on November 29, 2002 | TrackBack