This glorious lemon-blueberry tart, filled with a tangy lemon curd, is topped with
whipped creme fraiche and a garnish of candied lemon zest.
Martha Stewart Living, May 1999
- All-purpose flour, for dusting
- <u>Pate Sucree</u>
- <u>Lemon Curd</u>
- 1 cup creme fraiche
- 1 tablespoon confectioners' sugar
- 1 cup blueberries, washed and picked over
- 3 tablespoons apricot jam
- 1 tablespoon <u>Candied Lemon Zest</u>, dredged in granulated sugar
- Preheat oven to 375 degrees. 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.
- 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.
- Place creme fraiche and confectioners' sugar in a medium bowl. Whisk until stiff peaks form, 2 to 3 minutes. Dollop in the center of cooled tart.
- Place blueberries in a small bowl. In a small saucepan, warm apricot jam over medium heat, and add 2 teaspoons water until thin, 3 to 4 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, and serve.
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