Lemon Blueberry Puff Tart |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 1 |
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Ingredients:
sheet tray of 3/8-inch thick puff, frozen |
2/3 cup fresh squeezed strained lemon juice |
1/2 cup sugar |
3 eggs |
2 egg yolks |
1 cup blueberries |
Directions:
1. Whisk the juice, sugar eggs and yolks together in a saucepan, being careful not to aerate it too much. Cook over medium heat, stirring constantly but gently with the whisk. Cook until it thickens and the whisk leaves light lines; it will still be quite liquid. Do not let it boil. Strain it into a bowl and press plastic wrap onto the hot surface.
2. Preheat oven to 425 degrees F. Invert a 10-inch cake pan over the dough (towards the edge of the tray so you waste a minimum amount of dough) and press. Lift off and use a pizza cutter to cut around the imprint of the circle. Lift the circle of dough out and place on a cookie sheet lined with parchment paper. Dock it. Center the round metal bottom of 9-inch tart mold over the dough and press. Cut around at 1-inch intervals to form a decorative fringe . Weigh the metal bottom down with heavy objects. (I place an 8-inch cake pan on top and fill it with stacked tartlet molds - about 3 1/2 pounds worth.)
3. Bake about 18 minutes, until the edges are golden, then remove the weights and metal tart bottom. Reduce heat to 350 degrees F. and bake for another 5 to 7 minutes, until the center is golden. Remove from oven and spread the lemon curd evenly in the center. Put back in the oven for 2 to 3 minutes to set the filling. Remove from oven and scatter the berries around the outside edge of the lemon filling. Serve within an hour. Cut with a pizza wheel.
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