Lemon Blueberry Tarte

Lemon Blueberry Tarte

This is a favorite recipe of Chef Faith Anaya with the program Kid's Cook and two of her students Ceslee and Parker. We taped them preparing this simple tart for an episode of my half hour show, P. Allen Smith Gardens. It's a great recipe for kids because it's quick and easy.

Ingredients

Equipment

Instructions

First make the crust. In a large pryex bowl, combine the butter, oil, water, sugar, and salt. Microwave until the mixture is boiling, about 1 minute. Very, very carefully remove bowl from microwave, add 1 cup flour quickly and stir until it forms a ball. Keep adding flour, one spoonful at a time until the dough pulls off the sides of the bowl. Press the dough into the tart pan. Pierce with a fork. Bake at 400 for 15 minutes, until crust is light brown and shows fine cracks. Remove carefully from oven. Cool completely on a wire rack.

While the crust is cooling you can make the lemon curd. Strain the beaten egg yolks through a sieve into a medium-size heavy saucepan. Add the sugar and lemon juice, stir to combine, and cook over low heat, stirring constantly, for about 10 to 12 minutes, until the mixture thickens and coats the back of a wooden spoon. Remove from heat and stir until the mixture cools just slightly. Stir in the butter, a piece at a time, until fully incorporated. Add the rind. Let cool completely.

After both the shell and the curd have completely cooled, remove the shell from the pan to a decorative plate. Spread the lemon curd over the bottom of the tart shell. Sprinkle with fresh blueberries, 1-2 cups. Chill for 20-30 minutes, then serve immediately. Best eaten the day it is made.

Notes

Recipe sources: Paule Caillat, Promenades Gourmandes, Paris, France and Martha Stewart's Pies and Tarts

Time to prepare: 2 hours.

This recipe is vegetarian.

Serves 4.

Comments

  • cherishpearl says:

    I wish when you put your recipes up here you would list the ingredients in the order in which they go into the recipe. It would make things Alot easier when making your recipes. Thank You for all your great recipes.

    August 25, 2011 08:00pm

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