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Lemon, Blueberry and Fresh Mint Tart

July 26, 2010

Lemon, Blueberry and Mint Tart

We’re overflowing with blueberries from Pardoe’s, the berry farm down the road, and I couldn’t think of a better way to consume them than in this sweet, tart dessert.  I dreamed this recipe up after eyeing the blueberries in the basket, the fresh lemons on the lemon tree, and smelling the mint in the garden.  Not for those on a diet, I’m afraid.  It’s a decadent dessert for a special occasion, and you can serve small pieces, as it is very rich.

Crust Ingredients:

  • 1 and 3/4 cups flour, sifted
  • 1/2 tsp salt – add to sifted flour
  • 1 cup icing sugar
  • 1/2 cup butter, room temperature
  • 1 package vanilla sugar (about 1 tbsp)
  • 1 egg

Lemon Filling Ingredients:

  • Juice from 3 large lemons
  • 2 tsp grated lemon zest
  • 1 and 1/2 cups sugar
  • 4 eggs, beaten
  • 1 stick of butter, room temperature

Blueberry Topping Ingredients:

  • 2 cups blueberries
  • 1/3 cup sugar
  • 1/4 cup cornstarch or 1 tbsp cream of tartar

Pâte Brisée Crust Steps:

The main thing to remember in making the crust is to not over mix it or handle it too much or it will become tough.

  1. In food processor, blend butter and sugars together for a few seconds, until mixed
  2. Add egg to butter mix and blend in for 5 seconds
  3. Add flour and salt mix to butter mix and blend for about 10 seconds until just combined.
  4. Form into a ball gently and then flatten, wrap in plastic wrap and refrigerate for at least an hour. Keep in fridge until ready to use.
  5. Preheat oven to 425 degrees
  6. Roll out pastry dough between two pieces of floured wax paper; don’t re-roll
  7. Flip onto tart pan, or onto a jelly roll pan with short sides and form a pastry shell with sides at least 1 inch high – square or round (I like mine free form looking)
  8. Bake for about 10 minutes until golden brown
  9. Remove from oven and cool, then remove tart from pan onto a serving plate

Lemon Filling Steps:

  1. Mix sugar and eggs together in food processor for a few seconds until blended
  2. Pour into pan on stove, and add lemon juice and zest, then butter
  3. Stirring constantly on medium high heat, cook until bubbling
  4. Remove from heat and cool
  5. Pour into cooled tart shell on platter

Blueberry Topping Steps:

  1. Mix the cornstarch and sugar together
  2. Place blueberries in pan on stove
  3. Pour sugar mix over blueberries
  4. Stir over medium heat until bubbling and blueberries are bursting and it thickens
  5. Cool
  6. Pour over lemon filling

Cool the tart in the fridge until ready to eat, as it should set some.  Serve garnished with chopped and whole mint leaves – it really sets off the lemon and blueberry flavor.

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