Lemon Blueberry Tartlets Recipes

BLUEBERRY-LEMON TART

Steps:

• To make the pastry, pulse the flour, sugar, and salt together in a food processor. Add the butter and pulse until the dough resembles cornmeal. Add the egg yolk and 2 tablespoons ice water and pulse again until the dough pulls together. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
• Roll the dough out on a lightly floured surface into a 12-inch circle. Roll the dough up onto the pin and lay it inside a 10-inch tart pan with a removable bottom. Press the dough into the edges of the pan and fold the excess dough inside to reinforce the rim. Cover the tart pan with plastic wrap and put it into the refrigerator for another 30 minutes to rest.
• To bake the shell, heat the oven to 350 degrees F.
• Put the tart pan on a baking sheet and prick the bottom of the dough with a fork. Cover the shell with a piece of parchment paper and fill it with pie weights or dry beans. Bake for 25 minutes. Remove the parchment and weights. Lightly beat the egg white with 1 teaspoon water and brush it onto the bottom and sides of the tart shell; set aside to cool.
• Whisk together the eggs, sugar, lemon juice, cream, zest, and salt. Add the blueberries to the cooled tart shell and pour the filling over the blueberries. Bake for 20 to 25 minutes. The curd should jiggle slightly when done. Cool to room temperature, remove from the tart ring, and serve.

LEMON BLUEBERRY TART

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Whisk the egg yolk, water and vanilla; add to crumb mixture. Stir until dough forms a ball. Cover and refrigerate for at least 30 minutes., On a floured surface, roll dough into an 11-in. circle. Transfer to a greased 9-in. fluted tart pan with a removable bottom; trim even with edge of pan. Place pan on a baking sheet. , Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 375° for 15 minutes. Remove foil; bake 5 minutes longer. , In a small bowl, beat the filling ingredients; pour into crust. Bake for 12-15 minutes or until set. Cool on a wire rack. , For topping, microwave blueberries and spreadable fruit on high for 1-2 minutes or until bubbly around the edges; stir. Cool for 5-10 minutes. Gently spoon over filling. Refrigerate until chilled.

LEMON BLUEBERRY TARTLETS

Steps:

• Heat oven to 425 degrees F. Coat 8 (4 x 3/4-inch) tart pans with no-stick cooking spray. Beat shortening and cream cheese in large bowl with electric mixer on medium speed until fluffy. Beat in flour and salt until dough forms. Press into bottoms and sides of prepared pans. Place tart pans on baking sheet. Bake 5 minutes.
• Whisk sweetened condensed milk, egg and lemon juice in medium bowl until smooth. Stir in 1 teaspoon lemon peel. Divide evenly into crusts.
• Reduce oven to 375 degrees F. Bake 16 to 18 minutes or until lightly browned. Cool completely. Remove from pans. Top with whipped cream and blueberries. Drizzle with honey. Sprinkle with remaining lemon peel.

BLUEBERRY LEMON CREAM TARTS

Steps:

• Preheat oven to 350°F with a baking sheet on middle rack.
• Stir together graham cracker crumbs, granulated sugar, and butter in a bowl with a fork until combined well, then press mixture with your fingers and back of a spoon evenly and firmly onto bottom and up side of each tart pan. (If using ramekins, press mixture 3/4 inch up sides.)
• Put tart pans on preheated baking sheet and bake crusts until slightly darker, about 10 minutes, then cool 10 minutes on a rack. (Ramekins will need to cool an additional 5 minutes in refrigerator.) Gently push bottom of each tart pan to loosen crust, then invert crust onto your hand and place on a serving plate. (If using ramekins, leave crusts in ramekins.)
• While crusts cool, whisk together brown sugar, sour cream, and vanilla in a small bowl until sugar is dissolved. Beat cream cheese in a medium bowl with an electric mixer until smooth, then add sour cream mixture and zest, beating until just combined well.
• Divide cream cheese filling among tart shells, spreading evenly, then top with blueberries and dust with confectioners sugar.

LEMON-BLUEBERRY TART

Steps:

• Make the candied lemon zest: Using a vegetable peeler, remove zest from lemons in vertical strips. Use a knife to remove any white pith; cut zest into thin strips as thinly as possible. Bring 4 cups water to a boil in a medium saucepan. Add zest; blanch for 1 minute, drain, and rinse under cold water. In another medium saucepan, combine sugar and 2 cups water; bring to a simmer. Cook until sugar dissolves completely, about 2 minutes. Add lemon zest. Simmer until translucent, about 30 minutes. Drain zest and let cool on a wire rack. Place superfine sugar in a small bowl, add zest, and toss to coat. Using a fork, shake to remove any excess sugar. Store in an airtight container for up to several weeks.
• Lightly flour a clean work surface. Roll out pate sucree to a 13-inch round and fit dough into the bottom and 2 inches up the sides of an 8-inch springform pan. Trim excess dough around the perimeter with a paring knife. Freeze until firm, about 40 minutes.
• Preheat oven to 425 degrees. Place pan on a baking sheet. Carefully line pastry with parchment paper, pressing it into the corners and edges, and weight with beans, rice, or pie weights. Bake about 20 minutes. Remove the paper and weights and continue baking until crust is light golden-brown, about 15 minutes more. Transfer to a cooling rack. Reduce oven temperature to 375 degrees. Spread lemon curd in tart shell and return to oven until curd is bubbling, 30 to 40 minutes. Transfer to a cooling rack and let cool to room temperature. Chill until firm, about 6 hours.
• Whisk together creme fraiche and confectioners' sugar in a medium bowl until stiff peaks form. Dollop mixture onto cooled tart.
• Place blueberries in a small bowl. In a small saucepan, warm apricot jam over medium-low heat, 3 to 4 minutes. Using a fine sieve, strain jam directly over blueberries. Toss blueberries until coated with jam. Pile blueberries on top of tart. Garnish with 1 tablespoon candied lemon zest (reserve remaining for another use) and serve.

MEYER LEMON AND BLUEBERRY CHEESE TART

Steps:

• Thoroughly mix crushed lemon cookies and butter together in a bowl.
• Press cookie mixture into the bottom of an 8-inch springform pan.
• Place blueberries and sugar in a saucepan over medium-low heat; simmer until sugar has dissolved and a thin sauce forms, 10 minutes.
• Stir cornstarch into blueberry sauce; simmer until sauce has thickened, about 10 minutes. Remove from heat and cool for 10 minutes.
• Stir mascarpone, lemon curd, and whipped topping together in a bowl until well blended and smooth.
• Spread mascarpone mixture over the crust in the springform pan. Cover with waxed paper and freeze until semi-firm, about 10 minutes.
• Spread blueberry sauce over mascarpone layer; cover with waxed paper and refrigerate until set, at least 1 hour.

LEMON BLUEBERRY TART

Steps:

• Soak gelatine sheet into cold water
• Place Callebaut WhiteChocolate (callets) it into a heatproof bowl
• Make the blueberry puree, get rid of the seeds and cook until volume reduces to about half
• Squeeze excess water out of the gelatin sheet and whisk it into the hot puree
• Pour the hot puree over chocolate, let it stand for a few seconds then whisk until smooth
• Once mixture slightly cooled (in about 5-10min) fold cold heavy cream in. Cover the surface of the ganache with plastic wrap and refrigerate overnight (min 6h) to set
• Once set, gently with the help of a hand whisk or electric hand mixer whip ganache up until pipeable consistency. Do not over beat
• Place egg lemon juice, egg yolk and sugar in a heatproof bowl over a pan of simmering water (double boiler) and cook the curd over medium-high heat whisking constantly. Whisking is important to avoid egg yolks from curdling
• After about 8-10 minutes the mixture starts to thicken like custard. (mixture will reach around 80C /176F)
• Remove from heat and if you want 100% lump free curd, pour the cooked curd through a sieve
• Mix in butter in small portions with a rubber spatula until fully incorporated, then fold the zest in
• Pour curd into a jar and place plastic wrap directly on top so it is touching the top of the curd. (This prevents skin from forming on top.) The curd will continue to thicken as it cools in the fridge
• Sift together dry ingredients; flour, icing sugar, almond, salt
• Add very cold butter cubes and rub the mixture between your hands until it becomes a sand like consistency
• Add egg into the mixture and mix with your hands just until the dough comes together
• Knead with the palm of your hand for a minute or two (do not over knead and do not use mixer) just until the dough becomes smooth.
• If the dough is too warm and sticky, place it into the fridge for 10-15 minutes first. Otherwise continue with rolling the dough out into 2mm thickness between two Silicone baking mat.
• Place the dough into the freezer for 15 min in between the two Silicone baking mat. Do not remove the mat at this point
• Prepare your oven rack with the Perforated "air" baking mat and Perforated tart rings on top
• Take the dough out from the freezer and using one of the Perforated tart rings, cut out 8 circles - this will be the bottom of your tart crust. Carefully move the dough circles with the help of an Offset spatula and place them into the rings one by oneIf at any point the dough gets too warm to work with, pop it back into the freezer for 5 minutes.
• You might need take the dough in and out of the freezer many times. It is extremely important to work with a dough which is cold enough to be able to handle (so not sticky) but not too cold which would result in breaking it
• Cut 8 long stripes out of the dough, this will be the side of the tart. Carefully place the stripes into the ring one by one. Press each stripe onto the ring so it sticks to it
• Place the Perforated tart ring with the pastry dough in them into the freezer for 2 hours
• Pre-heat oven to 160C / 320F.
• After 1 hour take the pastry dough with the rings on them out and trim them with a sharp knife
• Bake for 20 min then carefully remove the rings and bake for another 5 -10 min until golden brown.
• Let them cool on the Perforated "air" baking mat before filling
• Let tart cases fully cool before filling them
• Fill each tart case with lemon curd up to the edge. Smooth the top
• Let the tarts set in the fridge for min 4 hours
• Whip blueberry ganache up gently, do not over whip. Then, move it into a piping bag
• Pipe or blueberry whipped ganache on top of the tart and decorate with some blueberries
• Store in fridge

LEMON-BLUEBERRY SUNSHINE TART

Steps:

• For the shortbread crust: Position an oven rack in the bottom third of the oven and preheat the oven to 350 degrees F.
• Combine the flour, butter, confectioners' sugar and salt in a food processor. Pulse until the mixture resembles coarse meal with some pea-sized pieces. Add the egg and pulse until the dough comes together, about 1 minute. Remove 1/3 cup of the dough and set aside. Press the remaining dough into the bottom and up the sides of a 9-inch tart pan. Prick the dough all over with a fork.
• To form the star, start by folding a 40-inch-long-by-2 1/2-inch-wide piece of foil into an accordion (there should be about 24 folds, each 1 1/2-inches long); this will become the support for forming your star inside the tart pan. Let the foil open like an accordion and place it in the tart pan in a circle; connect and overlap the end points so that you have an 11-point star.
• Roll the reserved 1/3 cup dough into a 27-inch-long rope. Use a rolling pin to flatten the rope into a 34-inch-long-by-1-inch wide strip (if the dough sticks to the surface, use a small offset spatula and quickly run it underneath the strip to loosen it). Carefully transfer the strip to the tart pan and form it around the inside of the foil to create the star shape with the dough (if the dough breaks, just use your fingers and the support wall to form it back together). Once formed, press the bottom of the star shape to adhere firmly to the bottom crust (it will feel like playdough and can easily be molded).
• Bake until the crust is set and turns a light golden brown, 20 to 25 minutes. Transfer to a wire rack to cool slightly, about 30 minutes. Carefully remove the foil and discard.
• Meanwhile, for the lemon curd: Whisk the sugar, lemon juice, eggs, yolk and milk in a medium saucepan over medium-low heat until combined. Add the butter a few pieces at a time and whisk continuously until the mixture is thick and coats the back of a spoon, 8 to 10 minutes. Strain the curd through a sieve if any lumps form. Pour the curd into the center star of the tart.
• For the blueberry filling: Mix the blueberries, preserves, sugar, flour, lemon zest and lemon juice in a medium bowl until well combined and the berries look glossy. Spoon the mixture around the perimeter of the star where there is no curd.
• Bake until the curd is set, 20 to 25 minutes. Transfer to a wire rack to cool slightly, about 30 minutes. Refrigerate to cool completely, 4 hours and up to overnight. Serve cold.