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 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.)
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.
Yield: 1 (9 1/2-inch) tart
Yields
1 servings