Monday, August 23, 2010

Meyer Lemon Curd Tart

Ingredients for the crust:
1 stick cold butter, cut into pea size pieces
1/4 cup sugar
1 1/4 cup all purpose flour, plus extra for rolling dough
1 egg yolk
pinch of salt
2 to 4 T cold water

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Ingredients for the curd:
3/4 cup freshly squeezed Meyer lemon juice
3 Meyer lemons, zested
1 1/3 cups sugar
5 eggs
pinch of salt
1 1/2 sticks butter, cut into pats

Ingredients for the garnish:
1 pint blueberries
2 T sugar
2 T Meyer lemon juice

Preparing the dough for the tart:
Preheat the oven to 425 degrees F.

Put the butter, sugar, flour, egg yolk and salt in a food processor and pulse for 30 to 60 seconds or until the mixture has a grainy consistency. Add half of the water and pulse the food processor 2 to 3 times. The dough should start to come together; add the remaining water if needed. Turn the dough out on a clean work surface. Using the heel of your hand, knead the dough 2 to 3 times; dust with flour, if needed. Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes or overnight.

On a lightly floured work surface, roll the dough out to 1/8- to 1/4-inch in thickness. Press the dough into a 10-inch tart pan, pushing the dough into the sides of the tart pan by rolling a small scrap of dough into a ball and pushing it into the dough. Roll over the top edge of the tart pan with the rolling pin to cut the extra dough from the pan and create a crisp edge.

Cover the dough with aluminum foil and gently poke the foil into the side edges to fit the pan (this will help to keep the sides of the tart tall and straight as it cooks). Fill the tart shell with the dried beans and place in the preheated oven. Bake for 10 to 12 minutes, remove the foil and beans and bake for 2 to 3 minutes more until golden and crisp. Remove from the oven to cool.

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Preparing the curd:
Preheat the oven to 300 degrees F.

Combine the lemon juice, zest, sugar, eggs and salt in a bowl and whisk to a homogeneous consistency. Place in saucepan and bring to a medium heat. Cook, whisking, constantly until the mixture has thickened, about 12 to 15 minutes. Remove from heat and whisk in the butter, 2 pats at a time until it's incorporated and has a silky consistency.

Pour the lemon curd into the prepared tart shell and bake in the preheated oven until the lemon curd has set, about 15 minutes. Let cool completely before serving.

Preparing the garnish:
In a small bowl, mix together blueberries, sugar and lemon juice. Serve alongside tart slices.

Serves 8 to 12


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