Sweet blueberries complement lemony aromas perfectly. A tart with such filling will be delightful!
Ingredients
Dough
- Powdered sugar: 30g
- Egg: 1
- Butter: 60g
- All-purpose flour: 100g
- Salt: 1 pinch
Filling
- Sugar: 120g
- Lemons: 2
- Blueberries: 300g
- Eggs: 3
- Butter: 1 tablespoon
- Potato starch: 40g
- Heavy cream (30% fat): 100ml
Preparation
Step 1: Knead the Dough For the base: cut the butter into cubes and quickly knead it with powdered sugar, salt, 1 egg yolk, and flour, adding about 1 tablespoon of cold water if needed. Form a ball, wrap it in plastic wrap, and refrigerate for about 2 hours.
Step 2: Bake the Tart Roll out the dough thinly on a bit of flour and line a greased, rectangular tart pan with a removable bottom (35 x 12 cm), forming the edges. Prick the dough several times, cover it with parchment paper, and weigh it down with dried beans/peas. Bake in a preheated oven at 200°C for about 10 minutes. Remove the parchment paper and beans/peas, and bake for another 5 minutes until the crust is golden brown and crispy. Cool on a wire rack, then remove from the pan.
Step 3: Prepare the Filling Wash the lemons, finely grate the zest from half of one lemon, then juice both lemons and measure out 100ml of juice.
Prepare the blueberries by rinsing and drying them. Mix the egg yolks, 150ml of water, and potato starch. Bring the heavy cream and sugar to a boil, stirring. Add to the egg mixture. Pour back into the pot. Bring to a boil, stirring constantly, and simmer briefly until the cream thickens. Add the lemon juice and zest, then the butter, and pour the cream onto the tart base. Top with blueberries and cool before serving. Cut into slices.
Tip: If you don’t have a narrow, rectangular tart pan, you can simply double the ingredients and prepare the tart in a 26cm round tart pan – the second baking time will then extend from 5 to about 8 minutes.
