Saturday, August 7, 2010

Blueberries are the perfect topping for this Lemon Tart!

Lemon Tart with Blueberries
1 1/2 cups all-purpose flour
3/4 cup unsalted butter, chilled and cut into small pieces
2/3 cup powdered sugar
1/4 teaspoon salt (omit the salt if you used salted butter)
1 1/2 cups sugar
4 eggs
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon zest
2 cups blueberries
1 cup whipping cream, whipped to soft peaks

Preheat oven to 350°F (175°C).
Combine flour, butter, powdered sugar and salt in a food processor. Pulse until mixture resembles coarse meal. (Or use a pastry cutter as you would when preparing a pie crust.) Turn out into a 10-inch tart pan. Press evenly onto bottom and sides of pan to form a uniform crust. Bake until crust begins to appear dry, about 20 to 25 minutes. (If you don't have a tart pan, use a spring form pan with removable bottom.)

Meanwhile, whisk together sugar, eggs, lemon juice and lemon zest in a large bowl. Pour into warm, baked tart shell. Continue baking for 20 minutes, or until filling has set. Remove from oven and let cool to room temperature.

Serve tart topped with blueberries and whipped cream.

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