Total time · 210 min
Lemon and Blueberry Tart
A Quebec-style lemon and blueberry tart that highlights Lemons and Eggs.
- Prep
- 175 min
- Cook
- 35 min
- Servings
- 8
Indicative estimates
- Energy per serving
- ~306 kcal per serving partial estimate
- Ingredient value
- ~$5.21 partial estimate; 4 of 7 ingredients estimated
Ingredients
- 250 g Flour
- 180 g Butter
- 200 g Sugar
- 4 piece Lemons
- 5 piece Eggs
- 200 g Blueberries
- 1 pinch Salt
Directions
- 30 min
Rub the flour with the cold butter and salt until sandy, add a little cold water, shape into a disc and refrigerate.
- 25 min
Roll out the pastry, line a tart pan, prick the bottom with a fork and blind bake at 350 °F (350 °F (180 °C)) until golden.
- 16 min
Separate the whites from the yolks, then whisk the yolks in a double boiler with the lemon juice and zest and half the sugar until thickened, and whisk in the remaining butter.
- 117 min
Pour the lemon curd into the tart shell and refrigerate until firmly set.
- 11 min
Beat the egg whites to stiff peaks with the remaining sugar to make the meringue.
- 11 min
Cover the tart with the meringue, brown it briefly in the oven at 425 °F (425 °F (220 °C)) and decorate with fresh blueberries.