Recipe- Blueberry-Lemon Tart

This heavenly dessert is like a fresh breath of springtime with every bite!

Prep time: 25 minutes

Inactive time: 1 hour

Cook time: 45 minutes

Total Time: 2 hours, 10 minutes

Ingredients:

Pastry:

1 ½ cups all-purpose flour

2 tablespoons sugar

Pinch kosher salt

½ cup (1 stick) unsalted butter, cold, cut in chunks

1 large egg, separated

2 tablespoons ice water, plus 1 teaspoon

Filling:

4 large eggs

1 ½ cups sugar

1 cup fresh lemon juice (about 5 lemons)

¼ cup heavy cream

1 lemon, zested

Pinch kosher salt

1 pint blueberries

Directions:

Preheat oven to 350 degrees F. Pulse flour, sugar and salt together in a food processor. Add butter and pulse until dough resembles cornmeal. Add egg yolk and 2 tablespoons ice water and pulse again until dough pulls together. Wrap dough in plastic wrap and let rest in refrigerator for 30 minutes.

Roll out dough on lightly floured surface into a 12-inch circle. Roll dough up onto rolling pin and lay inside a 10-inch tart pan with a removable bottom. Press dough into edges of pan and fold excess dough inside to reinforce the rim. Cover tart pan with plastic wrap and put into the refrigerator for another 30 minutes.

Put tart pan on a baking sheet and prick bottom of dough with a fork. Cover shell with a piece of parchment paper and fill it with pie weights or dry beans. Bake for 25 minutes. Remove parchment and weights. Lightly beat egg white with 1 teaspoon water and brush it onto the bottom and sides of the tart shell; set aside to cool.

Whisk together eggs, sugar, lemon juice, cream, zest, and salt. Add blueberries to cooled tart shell and pour filling over blueberries. Bake for 20 to 25 minutes. The curd should jiggle slightly when done. Cool to room temperature, remove from tart ring and serve.

Serves 6 to 8.