Regan's lemon-blueberry tart

Yield: 1 servings

Measure Ingredient
REGAN'S LEMON-BLUEBERRY
TART
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1¾ cup All-Purpose Flour 1/3 c Granulated Sugar 1/4 c Fine Yellow

A fabulous '90s version of lemon pie from Regan Daly. If desired, sprinkle the edges with icing sugar before serving.

PASTRY:

Cornmeal 2 ts Fresh Grated Lemon Rind ¾ ts Baking Powder ½ ts Salt ½ c Cold Butter; cut into cubes 1 ea Egg 1 ea Egg Yolk FILLING:

1 c Granulated Sugar 3 ea Eggs 3 ea Egg Yolks ⅔ c Lemon Juice 1 ts Fresh Grated Lemon Rind ½ c Softened Butter TOPPING:

2-3 c Fresh Blueberries (1-1½ pints); washed; picked over In large bowl, combine flour, sugar, cornmeal, lemon rind, baking powder and salt. Using pastry blender or two knives, work in butter until mixture resembles coarse meal. Using fork, gently stir in egg and yolk until mixture is moist and crumbly.

Sprinkle dough into 10-inch flan pan with removable bottom. Pat evenly on bottom and up sides of pan. Line with parchment paper or foil and fill with pie weights (Dry Beans work well). Bake in preheated 350F oven 15 minutes. Remove pie weights and lining. Bake 10 to 15 minutes or until crust is golden. Cool.

Make filling in double boiler or bowl resting over pan of simmering water. Whisk together sugar, eggs, egg yolks, lemon juice and rind until smooth. Cook, stirring constantly about 7 minutes or until thickened. Do not boil. Remove from heat and whisk in butter. Pour into tart shell. Cool to room temperature.

Just before serving, arrange blueberries in concentric circles or randomly on lemon filling.

Makes 8 servings.

From: Pop Tarts by David Graham in Toronto Star (14 June, 1995) Transcribed By: S. Lefkowitz

From: Sam Lefkowitz Date: 06-14-95 (164) Fido: Home Co

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