Tart - Lemon Blueberry

By LyndaLee

to try

Ingredients

• Crust:
• 3/4 cup unbleached all purpose Flour
• 1/4 cup Sugar
• 1/4 tsp Salt
• 6 tbsp cold unsalted Butter, cubed
• 1 tbsp cold water
• 1 egg yolk
• Lemon Curd:
• 3/4 cup Sugar
• 2 tbsp Cornstarch
• Grated zest of 2 lemons
• 2 eggs
• 2 egg yolks
• 1/3 cup water
• 1/3 cup lemon juice
• 1/2 cup unsalted butter
• Topping:
• 2 tbsp apricot jam
• 1 tbsp water
• 3 cups fresh blueberries

Details

Servings 8
Preparation time 35mins
Cooking time 30mins

Preparation

Step 1

Crust:
in the food processor, combine the flour, sugar and salt. Add butter and pulse for a few seconds, at a time until the mixture forms coarse, pea sized crumbs. Add the water and the egg yolk, and pulse until the ingredients are just blended. Add cold water if needed. Remove the dough from the food processor and shape into a disc.

On a floured work surface, roll out the dough into a 16 x 6 inch rectangle. Transfer and press the crust into a 14 x 4 inch rectangular pie plate with a removable bottom. Refrigerate for 30 minutes, or place in a freezer for 15 minutes.

With the rack in the lowest position, preheat the oven to 400 degrees.

Cover the crust with aluminum foil. Weigh down the crust with pie weights or dry beans.

Bake for 20 minutes. Remove the weights and aluminum foil and bake 5 more minutes, or until the crust is golden brown. Let cool.

Lemon Curd:
In a saucepan off the heat, combine the sugar, cornstarch and lemon zest. Whisk in the eggs and egg yolks, then add the water and lemon juice.

Cook over medium heat, stirring constantly, scraping the bottom and sides of the saucepan, until the mixture thickens. Remove from the heat.

Strain the curd through a fine sieve. Add the butter and stir until thoroughly melted. Pour the mixture into the pie crust.

Topping:
In a saucepan, heat the apricot jam and water. Pour into a bowl. Toss in the blueberries.

Spread the blueberry mixture over the lemon filling. Refrigerate for 4 hours or until ready to serve. The pie will keep for up to 2 days in the fridge.