have made 3 of them for her family and friends on separate occasions. I have tasted the filling and berry mixtures myself, both of which are sublime, BTW, but I've not yet eaten the entire tart including crust in a single bite. I cannot imagine why that wouldn't be even better so am going ahead and posting without a full personal trial. Enjoy!
Fresh Blueberry and Lemon Cream Tart
(Submitted by Chef Tad Delay of the Limestone Grille in Bloomington, IN. This recipe appears on page 60 of INDIANA COOKS! GREAT RESTAURANT RECIPES FOR THE HOME KITCHEN.)
Pastry
2 cups all-purpose flour
1/4 cup extra-fine sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick butter, cubed and cold (1/2 cup)
2 large eggs, lightly beaten
Filling
1-1/2 pints fresh blueberries
3 Tablespoons extra-fine sugar
1/4 cup creme de cassis
3/4 cup heavy whipping cream
1-1/2 jars lemon curd*
Pastry: Combine dry ingredients in a medium mixing bowl. Cut in butter until it resembles coarse grain. Add eggs and work them in with your hands until pastry starts to form a ball. Turn out pastry onto floured work area and knead four times only. Form into disk, wrap, and refrigerate for 2 hours.
Filling: Preheat oven to 350 degrees F. Rinse blueberries and place in a medium mixing bowl with sugar and creme de cassis; toss and set aside. Whip cream by hand or with electric mixer until stiff peaks form. Put lemon curd in a small bowl and whip to loosen it. Mix cream into lemon curd. Set aside and refrigerate.
To finish tart, roll pastry into a 16-inch diameter circle. Roll it onto rolling pin and drape over an 11-inch fluted tart pan with removable bottom. Settle pastry into pan with fingers. Gently roll rolling pin across the top of the pan, cutting pastry. (Freeze extra pastry for future use.) Prick pastry in pan with fork.
Place pastry in oven and bake until golden brown, about 10 to 15 minutes.** Remove and cool to room temperature.
Spread lemon cream mixture evenly across bottom of tart pan to about halfway up sides of pastry. Drain berries, and arrange berries evenly on top of cream filling, and serve.
Notes from Caryn:
*I used approximately 15 to 17 ounces of lemon curd.
**I put a piece of parchment paper over the top of the docked pastry which I covered with metal pastry weights and baked for 10 minutes. I then removed the paper & weights and baked an additional 5 minutes.
(Fresh mint sprigs and pansy blossoms look great on top of the finished tart as garnish. Caryn)
Fresh Blueberry and Lemon Cream Tart
(Submitted by Chef Tad Delay of the Limestone Grille in Bloomington, IN. This recipe appears on page 60 of INDIANA COOKS! GREAT RESTAURANT RECIPES FOR THE HOME KITCHEN.)
Pastry
2 cups all-purpose flour
1/4 cup extra-fine sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick butter, cubed and cold (1/2 cup)
2 large eggs, lightly beaten
Filling
1-1/2 pints fresh blueberries
3 Tablespoons extra-fine sugar
1/4 cup creme de cassis
3/4 cup heavy whipping cream
1-1/2 jars lemon curd*
Pastry: Combine dry ingredients in a medium mixing bowl. Cut in butter until it resembles coarse grain. Add eggs and work them in with your hands until pastry starts to form a ball. Turn out pastry onto floured work area and knead four times only. Form into disk, wrap, and refrigerate for 2 hours.
Filling: Preheat oven to 350 degrees F. Rinse blueberries and place in a medium mixing bowl with sugar and creme de cassis; toss and set aside. Whip cream by hand or with electric mixer until stiff peaks form. Put lemon curd in a small bowl and whip to loosen it. Mix cream into lemon curd. Set aside and refrigerate.
To finish tart, roll pastry into a 16-inch diameter circle. Roll it onto rolling pin and drape over an 11-inch fluted tart pan with removable bottom. Settle pastry into pan with fingers. Gently roll rolling pin across the top of the pan, cutting pastry. (Freeze extra pastry for future use.) Prick pastry in pan with fork.
Place pastry in oven and bake until golden brown, about 10 to 15 minutes.** Remove and cool to room temperature.
Spread lemon cream mixture evenly across bottom of tart pan to about halfway up sides of pastry. Drain berries, and arrange berries evenly on top of cream filling, and serve.
Notes from Caryn:
*I used approximately 15 to 17 ounces of lemon curd.
**I put a piece of parchment paper over the top of the docked pastry which I covered with metal pastry weights and baked for 10 minutes. I then removed the paper & weights and baked an additional 5 minutes.
(Fresh mint sprigs and pansy blossoms look great on top of the finished tart as garnish. Caryn)