| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dozen01 | 1 | servings | |
INGREDIENTS
| 1 | Sheet tray of 3/8-inch thick puff; frozen | |
| 2/3 | c | Fresh squeezed strained lemon juice |
| 1/2 | c | Sugar |
| 3 | Eggs | |
| 2 | Egg yolks | |
| 1 | c | Blueberries |
INSTRUCTIONS
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 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. Yield: 1 (9 1/2-inch) tart Converted by MC_Buster. Recipe by: BAKERS' DOZEN SHOW #BD1A40 Converted by MM_Buster v2.0l.
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