Free Recipe Lemon Blueberry Puff Tart
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Lemon Blueberry Puff Tart Recipe
1 Sheet tray of 3/8-inch thick
2/3 c Fresh squeezed strained
1/2 c Sugar
2 Egg yolks
1 c Blueberries
Lemon Blueberry Puff Tart Preparation
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 3 1/2 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. Yield: 1 (9 1/2-inch) tart Converted by MC_Buster. Recipe by: BAKERS” DOZEN SHOW #BD1A40 Converted by MM_Buster v2.0l.
Recipe Serves: 1
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