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Blueberry Tart with Lemon Curd |
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Ingredients:
8 Tbs. unsalted butter, cold, cut into cubes 1/4 cup sugar 1 cup all-purpose flour 1/8 tsp. salt 1/4 cup flaked coconut 1/2 egg, lightly beaten 1 recipe lemon curd 3 cups fresh blueberries, rinsed and dried 1 Tbs. cornstarch 1/3 cup sugar 1/2 cup water 1 1/2 tsp. freshly squeezed lemon juice |
Prep. time: 2 hours In a food processor with the metal blade, pulse the butter and sugar about 15 times or until the sugar disappears. Add the flour, salt, and coconut and process until the coconut is finely grated. Add the 1/2 egg and pulse just until incorporated, about 8 times. Empty the dough into a plastic bag; form it into a 6-inch disk, and refrigerate for 30 minutes or freeze for 10 minutes. Preheat oven to 425º. Remove dough from refrigerator and allow to sit 5 to 10 minutes or until slightly softened. Roll on floured surface and press into a 9-inch two-piece tart pan. Line the pie crust with parchment, pleating it as necessary to fit the shape of the pan. Fill the parchment with rice or dried beans, making sure they are pushed up well against sides of the parchment. Bake for 5 minutes. Reduce heat to 375º and bake 15 to 20 minutes or until set. Remove parchment and beans; bake 10 to 15 minutes more. Fill shell with lemon curd; bake 7 to 10 minutes, or until the curd is barely set. Remove to a rack and cool. Place the blueberries in a bowl. In a medium saucepan, stir together the cornstarch and sugar. Stir in the water and lemon juice and heat, stirring constantly, until the mixture is clear and thickened (after the mixture has reached a full boil and has boiled for 30 seconds). Remove from heat and add to blueberries; stir gently to coat. With a slotted spoon, layer the blueberry mixture over the lemon curd. Cool completely. |
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