LEMON BLUEBERRY PUFF TART

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.).