Lemon blueberry puff tart

1 servings

Ingredients

Quantity Ingredient
Sheet tray of 3/8-inch thick
Puff, frozen
⅔ cup Fresh squeezed strained
Lemon juice
½ cup Sugar
3 Eggs
2 Egg yolks
1 cup Blueberries

Directions

Whisk the juice, sugar eggs and yolks together in a pot, being careful not to aerate it too much. Cook over medium heat, stirring constantly but gently with the whisk. Cook until it thickens and the whisk leaves light lines; it will still be quite liquid. Do not let it boil. Strain it into a bowl and press plastic wrap onto the hot surface.

Preheat oven to 425 degrees F. Invert a 10-inch cake pan over the dough (towards the edge of the tray so you waste a minimum amount of dough) and press. Lift off and use a pizza cutter to cut around the imprint of the circle. Lift the circle of dough out and place on a cookie sheet lined with parchment paper. Dock it. Center the round metal bottom of 9-inch tart mold over the dough and press. Cut around at 1-inch intervals to form a decorative "fringe". Weigh the metal bottom down with heavy objects. (I place an 8-inch cake pan on top and fill it with stacked tartlet molds - about 3½ pounds worth.)

Bake about 18 minutes, until the edges are golden, then remove the weights and metal tart bottom. Reduce heat to 350 degrees F. and bake for another 5 to 7 minutes, until the center is golden. Remove from oven and spread the lemon curd evenly in the center. Put back in the oven for 2 to 3 minutes to set the filling. Remove from oven and scatter the berries around the outside edge of the lemon filling.

Serve within an hour. Cut with a pizza wheel.

BAKERS' DOZEN PEGGY CULLEN SHOW #BD1A40

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