1 Sheet tray of 3/8-inch thick
-puff; frozen
2/3 c Fresh squeezed strained
-lemon juice
1/2 c Sugar
3 Eggs
2 Egg yolks
1 c Blueberries
Whisk the juice, sugar eggs and yolks together in a pot, 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. Preheat oven to 425
degrees. 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.) Bake
about 18 minutes, until the edges are golden, then remove the weights and
metal tart bottom. Reduce heat to 350 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 – 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. Yield:
1 9 1/2-inch tart
Yields
1 Servings