Lemon Blueberry Puff Tart Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
Sheet tray of 3/8-inch thick,
Puff, frozen
2/3 cup: Fresh squeezed strained,
Lemon juice,
1/2 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 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.
BAKERS DOZEN PEGGY CULLEN SHOW #BD1A40
Source from luhu.jp
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.
BAKERS DOZEN PEGGY CULLEN SHOW #BD1A40
Source from luhu.jp