Sunday, February 6, 2011

Blueberry Shortcrust Tart

3 eggs
1 1/4 cups sugar
1 T lemon zest
1 teaspoon vanilla extract
1/4 cup flour, sifted
12 T unsalted butter

1 Short Crust Tart Shell, 9-inch diameter, prebaked

1 cup blueberries

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Ingredients for the topping:
2 cups water
1 1/2 cups sugar
2 1/2 cups blueberries
1/2 cup confectioner’s sugar

Preparing the tart:
Whisk together the eggs, sugar, lemon zest and vanilla extract until combined. Sift the flour onto the top and mix well. Set aside.

In a small saucepan over medium high heat, melt the butter until it is foamy. Continue to heat the butter until the foam begins to subside, it begins to turn brown, just starts to smoke and gives off a nutty aroma. Whisking continuously, pour the hot butter in a steady stream into the egg mixture, combining well. Let the mixture cool to room temperature.

Preheat an oven to 350 degrees F. Sprinkle the bottom of the prebaked tart shell evenly with 1 cup blueberries. Pour the brown butter mixture over the blueberries, filling the shell two-thirds full. Bake until the filling is firm to the touch, 45 to 55 minutes. Let the tart cool completely.

* * * * * * *

Preparing the topping:
Bring the water and 1 1/2 cups sugar to a boil in a saucepan over medium heat. Boil for 30 seconds. Place the blueberries in a colander set over a bowl. Pour the syrup over the berries coating the blueberries completely, allowing the excess to run into the bowl. Shake the colander to remove excess syrup. Mound the berries onto the cooled tart covering the entire top.

Just before serving, sift powdered sugar over the top.

Serves 8


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