Very rarely do I go out and buy food with the express intent to make something specific. Rather, I’m usually inspired by something I see at the market or by the desire to use something already in my ‘fridge, freezer or pantry.
Last weekend, when planning my “Girl’s Night” baking party, I wanted to make something for dessert. My mother had gone away on a long business trip and like I always do, I raided her refrigerator, taking home all the perishables, including a large, unopened container of fresh blueberries.
As the week progressed I pondered what to do with the blueberries. Muffins? Nah, no time. I thought about making ice cream, but that meant I’d have to go to the store for cream and who wants to do that?
If I don’t have to get out of my slippers I’m a happy girl.
Hmmmmm…what else could I make with what was on hand?
I have lemons. With lemons, butter and eggs one can make lemon curd. Check.
I’m baking, so of course I have flour. With flour and butter, one can make a tart shell. Check.
The berries were starting to look a little bit tired, so instead of putting them on top of the tart raw (which you could certainly do) I cooked them just enough to make a suace.
I used the same tart dough recipe as my strawberry chocolate ganache tart. The result was a blend of tangy-sweet goodness on top of a almost-sugar-cookie crust. Delicious.
Blueberry-Lemon Curd Tart
Click here for printable recipe
Blueberries
3 cups fresh blueberries
1/2 cup sugar
1 oz water
1 Tbsp cornstarch
Put two cups of blueberries in a small pot with the sugar.
Mix the water and cornstarch in a small cup and add to the pot with the blueberries.
Over medium heat, stir and cook until the sauce thickens and the berries begin to burst and extrude their juice, about 5 minutes. Remove from heat and gently mix in the remaining 1 cup of berries. Allow to cool.
Lemon Curd
Recipe adapted from The Martha Stewart Cookbook: Collected Recipes for Every Day
6 Egg Yolks
1 cup sugar
1/2 cup lemon juice (about 2 lemons)
4 oz cold butter (cut into small pieces)
1 Tbsp grated lemon zest
Grate the lemon zest first; use the skin of a fresh, clean lemon, using only the yellow part, avoiding the white pith. Then squeeze the lemons for their juice.
Strain the yolks through a fine seive into a small pot and mix with the sugar. Add the lemon juice. Cook on medium heat until the mixture begins to thicken. Do not boil. Turn off the heat and whisk in the butter pieces. Whisk in the lemon zest. Allow to cool in the refrigerator.
Assemble the Tart:
Bake a tart shell or use a pre-made pie shell.
I used the same recipe I used for my strawberry chocolate ganache tart.
Into a cooled tart shell, pour the lemon curd and spread evenly. Top with the cooked blueberries, taking care not to mix it into the lemon curd. Refrigerate until serving.
Click here for printable recipe
{ 6 comments… read them below or add one }
Lovely little tart! Worth the wait as you toiled on the post! Thanks for sharing and I really could use a slice right now.
You and I are alike – I never go to the store for an ingredient to make something specific. If it’s not in the fridge/ pantry, I’ll use something else. Or make something else. Great case of ingenuity – the tart looks amazing.
This looks amazing, I love lemon and blueberry together! I have some premade curd leftover from a cake I made last week, I might just have to make this and skip the homemade curd!
Mmmmmmm… OUCH! Oh, yeah. Tiffany, you can’t eat your screen!
Foods made from pantry orphans are the best!
Wow great blog! I came across from a comment on a another blog.
I’m totally with you on buying ingredients that look good and waiting for inspiration to strike. This tart looks perfect. I still have a bunch of blueberries left from a French Laundry recipe I made this weekend and you’ve inspired a way for me to finish them off. Thanks!
Wow but that is gorgeous. Just gorgeous.
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