Thursday, August 12, 2010
Blueberry & Lime Tart
My baking addiction is the tart. I think they are gorgeous, I love the steps involved and there are just so many possibilities. I feel very crafty while making one, almost like a knitter or decorator might feel
So there, watch out tarts – here I come.. No one is safe, especially that one tart pan I have…it will get a lot of use. Unless my hubby is reading this – if you are, hint hint…
Recipe delightfully borrowed and modified slightly from:
For the shell
• 1 1/3 cups all-purpose flour
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1 stick (1/2 cup) cold unsalted butter, cut into bits
• 1 large egg yolk, beaten with 2 tablespoons ice water
• Beans for baking within the raw shell
For the filling
• 1 cup buttermilk
• 3 large egg yolks
• 1/2 cup granulated sugar
• 1 tablespoon freshly grated lime zest
• 1 tablespoon fresh lime juice
• 1/2 stick (1/4 cup) unsalted butter, melted and cooled
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 2 tablespoons all-purpose flour
• 2 cups blueberries
Making the Shell
In a bowl stir together the flour, the sugar, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Add the yolk mixture, toss the mixture until the liquid is incorporated, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in plastic wrap, for 1 hour.
Roll out the dough 1/8 inch thick on a floured surface, fit it into a 10-inch tart pan and then place back in fridge for about 30 minutes.
Line the shell with foil, fill the foil with the beans, and bake the shell in the middle of a preheated 350°F. oven for 25 minutes. Remove the foil and beans carefully, bake the shell for 5 to 10 minutes more, or until it is pale golden, and let it cool in the pan on a rack.
Making the filling
In a blender or food processor blend together the buttermilk, the yolks, the granulated sugar, the zest, the lemon juice, the butter, the vanilla, the salt, and the flour until the mixture is smooth, spread the blueberries evenly over the bottom of the shell
Pour the buttermilk mixture over them. Bake the tart in the middle of a preheated 350°F. oven for 30 to 35 minutes, or until the filling is just set.
Let tart come to room temperature and place in the fridge for a few hours, then...enjoy. This tart gets better and better!
“can someone please pass that fork?”
"Oh yes, thank you! Another please!"