Best 2 Lemon Blueberry Puff Tart Recipes
Are you looking for a delightful and refreshing dessert that combines the zesty flavor of lemons with the sweetness of blueberries? Look no further than the exquisite lemon blueberry puff tart. This tantalizing treat features a flaky puff pastry crust filled with a velvety lemon curd and topped with plump, juicy blueberries. With its vibrant colors and irresistible aroma, this dessert is sure to impress your family and friends. Whether you're a seasoned baker or new to the kitchen, let us guide you through the steps of creating this delectable masterpiece. We'll provide you with a detailed recipe that includes all the essential ingredients, step-by-step instructions, and helpful tips to ensure your tart turns out perfect. Get ready to embark on a culinary adventure and discover the secret to making the most delicious lemon blueberry puff tart.
Let's cook with our recipes!
LEMON BLUEBERRY PUFF TART
Provided by Food Network
Categories dessert
Time 1h30m
Yield 1 (9 1/2-inch) tart
Number Of Ingredients 6
Steps:
- Whisk the juice, sugar eggs and yolks together in a saucepan, being careful not to aerate it too much. Cook over medium heat, stirring constantly but gently with the whisk. Cook until it thickens and the whisk leaves light lines; it will still be quite liquid. Do not let it boil. Strain it into a bowl and press plastic wrap onto the hot surface.
- Preheat oven to 425 degrees F. Invert a 10-inch cake pan over the dough (towards the edge of the tray so you waste a minimum amount of dough) and press. Lift off and use a pizza cutter to cut around the imprint of the circle. Lift the circle of dough out and place on a cookie sheet lined with parchment paper. Dock it. Center the round metal bottom of 9-inch tart mold over the dough and press. Cut around at 1-inch intervals to form a decorative "fringe". Weigh the metal bottom down with heavy objects. (I place an 8-inch cake pan on top and fill it with stacked tartlet molds - about 3 1/2 pounds worth.)
- Bake about 18 minutes, until the edges are golden, then remove the weights and metal tart bottom. Reduce heat to 350 degrees F. and bake for another 5 to 7 minutes, until the center is golden. Remove from oven and spread the lemon curd evenly in the center. Put back in the oven for 2 to 3 minutes to set the filling. Remove from oven and scatter the berries around the outside edge of the lemon filling. Serve within an hour. Cut with a pizza wheel.
LEMON BLUEBERRY PUFF TART
Although ingredients are minimal and basic, be sure to read the directions thoroughly before starting to ensure this delectable tart will be perfect for you and your guests.
Provided by 2Bleu
Categories Tarts
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Whisk the juice, sugar eggs and yolks together in a pot, being careful not to aerate it too much. Cook over medium heat, stirring constantly but gently with the whisk.
- Cook until it thickens and the whisk leaves light lines; it will still be quite liquid. (Do not let it boil.) Strain it into a bowl and press plastic wrap onto the warm mixture. (This is to prevent filming.).
- Preheat oven to 425 degrees F. Invert a 10-inch cake pan over the puff pastry (towards the edge of the tray so you waste a minimum amount of dough) and press.
- Lift off and use a pizza cutter to cut around the imprint of the circle. Lift the circle of dough out and place on a cookie sheet lined with parchment paper.
- Center the round metal bottom of 9-inch tart mold over the dough and press. Cut around at 1-inch intervals to form a decorative "fringe".
- Weigh the metal bottom down with heavy objects. (Such as an 8-inch cake pan on top and fill it with 3 pounds of anything from a heavy pot or pan to garden stones.).
- Bake about 20 minutes, until the edges are golden, then remove the weights and metal tart bottom. Reduce heat to 350 degrees F. and bake for another 5 minutes, until the center is golden.
- Remove from oven and spread the lemon curd evenly in the center. Put back in the oven for 2 to 3 minutes to set the filling.
- Remove from oven and scatter the berries around the outside edge of the lemon filling. Serve within an hour. (For easy slicing use a pizza cutter.).
Tips:
- To achieve a flaky and crispy crust, ensure that the butter is cold and cubed. This prevents the gluten in the flour from developing too much, which can result in a tough crust.
- When rolling out the puff pastry dough, work quickly and avoid overworking it. Overworking the dough can make it tough.
- Use fresh, ripe blueberries for the filling. Frozen blueberries can be used, but they should be thawed and drained before using.
- To prevent the filling from becoming too runny, toss the blueberries with a bit of cornstarch before adding them to the tart.
- If you don't have a lemon on hand, you can use bottled lemon juice. However, fresh lemon juice will provide a brighter, more flavorful taste.
- Serve the tart warm or at room temperature. It can be garnished with fresh mint or powdered sugar for an extra touch of elegance.
Conclusion:
The lemon blueberry puff tart is a delightful and versatile dessert that is perfect for any occasion. With its flaky crust, creamy filling, and burst of citrus flavor, it is sure to be a hit with friends and family alike. Whether you are serving it as a sweet treat after dinner or enjoying it as a snack, this tart is sure to satisfy your craving for something delicious. So next time you are looking for a special dessert, give this lemon blueberry puff tart a try – you won't be disappointed!
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