Please enable JavaScript in your browser to make sure you can always use our site. In a small bowl, whisk cornstarch and water and add to blueberries. , Your email address will not be published. Required fields are marked *. Your email address will not be published. We are both on sauce kicks this week, aren’t we?! The crust I used was my basic pie pastry crust recipe, but any pre-packaged pie pastry will work. cornstarch 1/4 cup water Lemon Curd: 3/4 cup lemon juice 4 large eggs 1 2/3 cups granulated sugar 1 1/2 sticks unsalted butter Garnish: (optional) Fresh blueberries Fresh mint sprigs Confectioners' sugar, for dusting top of tart . | Pour the lemon mix into the baked tart. I’ll have to check with Mother Thyme for you Jill. Tip: If you are short of time then roll out 375g/13oz pack of chilled readymade sweet shortcrust pastry and use to line the tin. Leave to cool for 15 minutes. (granulated sugar works well as a substitute), Grab your tarts and place ’em on serving plates…and generously top with your fresh blueberry sauce. I thought it had a wonderful flavor but wasn’t sure if mine set up properly. These luscious lemon tarts go marvelously with a quick fresh blueberry sauce and whipped cream on top. Beat the eggs together in a bowl then strain through a sieve into the pan and whisk until smooth. The lemon and blueberries just compliment each other in the most lovely, refreshing way. Oh my gosh, you guys, the homemade blueberry sauce for these tarts is just incredible. Mine was a little soft on the bottom but firm and more cake like on the top where it browned. To make the topping, mix the cornflour with the lemon juice in the base of a saucepan, add 6 tbsp of water, honey and half the blueberries then cook over a medium heat, stirring until the juices begin to run from the blueberries and the sauce thickens. Pour the lemon mix into the baked tart, you may find it easier to pour half the filling into the tart, take to the oven and then pour in the rest once the tart is on the oven shelf. Thanks so much, Krista! To Assemble the Tart: Spread the lemon curd on the bottom of the tart shell. Place 5 eggs, remaining egg yolk, lemon zest and juice, cream and 1 cup (220g) sugar in a saucepan over low heat. Let me tell you: If I were that knave of Hearts, I never would have returned any tarts I stole. In total, you’ll end up with about 2 tablespoons of zest, 4-6 tablespoons of juice in the cheesecake for quite a pronounced lemon flavor. Cut dough into rounds about 4½-inches in diameter. There was an error submitting your subscription. Get Blueberry-Lemon Tart Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. ♥, Butternut Squash Salad With Maple-Dijon Vinaigrette, Lemon Shortbread Cookies With Raspberry Cream Cheese Frosting, Filed Under: All Desserts, All Posts, Pies, Pastries, & Crisps, Recipes Tagged With: blueberry, blueberry sauce, desserts, easy, healthy, lemon, lemon tarts, light, pastries, snacks, spring, tarts, whipped cream, Lemon and Blueberry… yup! Trim edges as needed. Recipe from Edible Rhody at https://ediblerhody.ediblecommunities.com/recipes/lemon-curd-tart-blueberry-compote. Remove the tart from the tin, transfer to a serving plate and dust with sifted icing sugar. Great guest post, nice to see Jennifer here :). Mix until smooth, then stir into the blueberry mixture. This restaurant chic dessert epitomises summer. Bring to a low boil, stirring constantly. PLUS 1 tsp. Press each circle of dough in the bottom and up the sides of eight 5-in mini tart pans. This will be my birthday pie.. After seeing this in my email I just had to make it. Pour blueberry sauce over tarts and top with whipped cream if desired. Beat the eggs together in a bowl, then strain through a sieve into the pan and whisk until smooth. Unsubscribe at any time. Heavenly honey flavoured blueberry compote over tangy fresh lemon tart and served with creme fraiche. Add egg mixture to juice mixture in saucepan and cook on medium heat, stirring constantly, until the mixture thickens and begins to boil. Carefully pour mixture … Trim the top of the pastry so that it stands slightly above the top of the tin. You’ll need enough pie pastry for one single-crust pie. Refrigerate 2 hours or overnight. The king of Hearts called for those tarts, and beat the knave full sore. Continue shopping if you're happy, or find out how to, 40g icing sugar , plus a dusting to serve, 175g butter , 75g at room temperature , 100g for the filling, 150g Rowse honey Light & Mild , plus 2 tbsp for the topping, 3½ lemons , 3 zested and juice, and the juice of half the lemon reserved for the topping. I think it would be a bit of trial and error I’m afraid. You can find me through the following- Website – www.motherthyme.com Click HERE for Facebook Click HERE for Twitter Click HERE for Pinterest. It is light and airy, the perfect after dinner dessert when you are not looking for something heavy. Pour the lemon mix into the baked tart. Take the pan off the heat and stir in the honey, sugar and lemon rind then the lemon juice. Your 12 ingredients, 11 recipes eBook + 1-week meal plan and shopping list are on their way to your inbox. Dust with confectioners sugar when still warm. Turn the dough onto a floured surface and bring together into a cylinder. Hope you’re un-jet lagged Claire! Refrigerate for 20 minutes. Remove from oven and cool. When cool enough, add salt and stir to incorporate. This lemon tart looks so very pretty xx, Your email address will not be published. To hide the top, I dust it with powdered sugar. The filling for these tarts is actually the same filling I used for my Old-Fashioned Lemon Bars I shared with you a few weeks ago. Remove the baking beans and return to the oven until light golden brown, Brush with a coat of egg yolk and return for the oven for 1 minute to set the yolk then remove and leave to cool, To make the lemon custard, combine the milk and cream in a heavy-based pan, then add the cinnamon and lemon zest, grating the zest directly over the pan to catch all the lemon oil. And watch videos demonstrating recipe prep and cooking techniques. In a large bowl, whisk eggs, lemon juice, zest, xylitol, and flour until smooth. Serve the tarts with blueberry compote and whipped cream. A perfect spring-time dessert! Red Online participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Then dig into your piece ‘o spring-time heaven. Line the tart case with a piece of crumpled greaseproof paper and baking beans and cook in a preheated oven 190°C/375°F/Gas 5 for 15 minutes. Add butter and beat until dough becomes crumbly, like coarse meal. I’m thrilled to be guest posting for my good friend Claire again as she comes and visits me. Well, she isn’t coming to visit me technically, but she is going to be close, and in the same state I live in. And watch videos demonstrating recipe prep and cooking techniques. The lemon flavor comes from using lemon zest and fresh lemon juice from 2 whole lemons. Bake in for 40-45 minutes until top is just set. Take out of the oven and leave the tart to cool in the tin. Why not use our award-winning tablet and smartphone app? Absolutely love the flavour combo of lemons and blueberries. I could eat it with a spoon, and I did. Cut into wedges and serve with spoonfuls of crème fraiche and blueberry compote.