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Lemon Blueberry Puff Tart (peggy Cullen)

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CATEGORY CUISINE TAG YIELD
Eggs 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. 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 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 - 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  Recipe By : BAKERS' DOZEN (PEGGY
CULLEN) SHOW #BD1A40  Posted to MC-Recipe Digest V1 #309  Date: Sat, 23
Nov 1996 22:46:58 -0600  From: Jackie Bordelon <jbord@premier.net>

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