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 an almost-sugar-cookie crust. Delicious.
A sweet and tangy springtime tart with lemon curd and blueberries.
Keyword: blueberry, dessert, lemon, lemon curd, tart
1/2cuplemon juiceabout 2 lemons
4ozcold buttercut into small pieces
1Tbspgrated lemon zest
To make the Blueberry Compote
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.
To make the Lemon Curd:
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.
To 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.