Sometimes You Make a Really Good Dessert Just Because.
Here is a tart that came about because I’d never made blueberry curd and had always wanted to do so. I couldn’t get it out of my mind recently and decided to just do it. I also love the combination of blueberries and lemon and figured that since I was on a curd jag I’d go ahead and make some lemon curd, too.
The lemon curd recipe is the one I’ve made so many times I could practically do it in my sleep. It’s Alice Medrich’s recipe and I’ll post a link to it. You simply put all the ingredients in a saucepan and cook it up. It couldn’t get any easier and never fails.
The blueberry curd is a different story. I first briefly cooked frozen blueberries with some lemon juice, just to soften them up, and then blitzed them in the food processor before pressing them through a fine meshed strainer. I put them back on the heat, added sugar and lemon zest and let it cook until the sugar had dissolved. After that it was simply a matter of adding egg yolks, cooking until it thickened and then adding butter. I made both curds the day before in order to give them plenty of time to set up and chill and it made it very easy to put together the tart the next day.
The next day I made the pastry crust. I used Jacques Pepin’s pie crust recipe and want to stress how important it is to completely fill the unbaked crust with pie weights. In order to have no shrinkage, I make sure the weights go completely up the sides. I usually bake my unfilled pastry crusts longer than is recommended in most recipes. I like my crust fully baked and browned. In this case I baked it for 35 minutes at 375 degrees and when I removed the foil and weights it was completely done. I didn’t even need to put it back in the oven to finish baking. I then left it to cool while I finished my fillings.
I mixed creme fraiche and a little melted gelatin into each of the curds. I thought creme fraiche would be a good choice for adding some tangy flavor and would keep the curd smooth and rich. The blueberry cream needed a little honey in order to round out the flavor. I spread the lemon mixture into the the pastry shell, chilled it for about a half hour and then layered on the blueberry cream. I had reserved a little of the lemon cream, dolloped it on top, swirled it around and let the tart chill for several hours before slicing and serving.
What a delicious dessert this turned out to be. The combination of lemon and blueberry is classic for a reason and I am so happy I finally got around to making blueberry curd. I didn’t need all the curd for the tart and happily enjoyed the extra curd spread on toast. It’s also good simply eaten by the spoonful – Just sayin…
Here is the link for the pie crust:
Here is the link for the lemon curd: