Tarte Au Fromage With Lemon Cream And Blueberry Compote Recipes

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TARTE AU FROMAGE



Tarte au Fromage image

Categories     Dessert     Bake     Butter

Yield 8 to 10 servings

Number Of Ingredients 11

Butter for greasing the pan
1/2 cup milk
16 ounces farmer's or ricotta cheese
1 cup crème fraîche
5 large eggs, separated
2/3 cup sugar
Zest and juice of 1 lemon
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup all-purpose flour
1/2 cup raisins (optional)

Steps:

  • Preheat the oven to 350 degrees, and butter a 10-inch springform pan.
  • Beat together the milk, farmer's or ricotta cheese, crème fraîche, egg yolks, sugar, lemon zest and juice, vanilla, and salt in the bowl of an electric mixer or another large bowl. Toss the flour with the raisins, if using, and add to the cheese mixture.
  • Beat the egg whites to stiff peaks in a clean bowl with clean beaters. Gently fold them into the cheese batter in three batches. Pour into the greased pan, and bake for 40 minutes, or until golden and firm in the center. Allow to cool for at least 20 minutes before unmolding.

TARTE AU FROMAGE WITH LEMON CREAM AND BLUEBERRY COMPOTE



Tarte au Fromage with Lemon Cream and Blueberry Compote image

This not-too-sweet tart is the perfect ending to a spring meal. The key to keeping the pastry nice and crisp is to bake it ahead and then scoop out some of the center, to make room for the filling. Don't overmix the ricotta filling or you'll smooth away those luscious natural curds in the cheese. At Lucques, we add dried blueberries to the fresh blueberry compote, giving it an unexpected chewiness.

Number Of Ingredients 24

1 frozen sheet all-butter puff pastry (8 by 12 inches or equivalent)
1/2 cup plus 1 tablespoon granulated sugar
2 extra-large eggs
1 extra-large egg yolk
1/4 cup heavy cream
1 teaspoon pure vanilla extract
Zest of 1 lemon
1/4 teaspoon kosher salt
1 pound fresh ricotta cheese
Lemon cream (recipe follows)
Blueberry compote (recipe follows)
2 extra-large eggs
1 extra-large egg yolk
1/2 cup granulated sugar
1/2 cup lemon juice
2 tablespoons cold unsalted butter, cut into small pieces
A pinch of kosher salt
1/2 cup heavy cream
1/2 cup granulated sugar
1/2 vanilla bean
2 teaspoons cornstarch
2 cups fresh blueberries
2 tablespoons brandy
1/4 cup dried blueberries

Steps:

  • Defrost the puff pastry slightly and unfold it onto a parchment-lined baking sheet. Use a paring knife to score a 1/2-inch border around the edge of the pastry. Brush the border with water and sprinkle with 1 tablespoon sugar. Place the puff pastry (on the baking sheet) back in the freezer for at least 30 minutes.
  • Preheat the oven to 350°F.
  • Remove the pastry from the freezer and bake about 30 minutes, until it's golden brown and cooked through (if you underbake the pastry, the ricotta filling will make it soggy). Remove the pastry from the oven and let it cool.
  • Turn the oven down to 325°F.
  • Meanwhile, whisk together the eggs, egg yolk, remaining 1/2 cup sugar, cream, vanilla, lemon zest, and salt in a medium bowl. Add the ricotta, and stir in gently to incorporate, without overworking it.
  • Remove the top layer of pastry from the area inside the 1/2-inch border. Press down the remaining pastry with your fingers, to flatten it. Spoon the ricotta mixture into the center of the tart. Use a rubber spatula or the back of a spoon to distribute the filling evenly just up to the 1/2-inch border.
  • Bake 30 to 40 minutes, until the ricotta mixture is set (look for "Jell-O motion") and just starting to color on top.
  • Cut the tart into six squares and garnish with dollops of the lemon cream and blueberry compote.
  • Whisk together the eggs, egg yolk, sugar, and lemon juice in a small nonreactive pot. Cook over medium heat about 10 minutes, stirring constantly (alternating between a whisk and a rubber spatula), until the lemon curd has thickened to the consistency of pastry cream. It should coat the back of a spoon, and when you run your finger through the custard on the back of the spoon, it should leave a clean line that holds its shape even when you tilt the spoon. Remove the pot from the heat and whisk in the butter. Season with a pinch of salt, and chill in a nonreactive dish.
  • When the lemon cream has chilled completely, transfer it to a bowl. Whip the heavy cream until it holds stiff peaks and gently fold it into the lemon cream.
  • Place the sugar in a medium pot. Split the vanilla bean in half lengthwise, and use a paring knife to scrape out the seeds and pulp into the sugar. Add 1/3 cup water and bring to a boil over medium heat, without stirring. Cook about 10 minutes, swirling the pan occasionally, until the mixture is an amber caramel color.
  • Meanwhile, stir 1 tablespoon water into the cornstarch (this is called a "slurry" and will help thicken the fruit juices).
  • When the sugar has reached an amber caramel color, add half the fresh blueberries and the brandy to the pot. The sugar will harden. Cook for a minute or two over low heat, stirring gently, until the berries release their juices and the sugar dissolves.
  • Strain the mixture over a bowl, and return the liquid to the pan, whisk in the cornstarch slurry, and cook another minute, stirring often, until it comes to a boil. Transfer the cooked berries to the bowl and stir in the remaining fresh and the dried blueberries. Pour the thickened juices over the berries, and stir to combine.
  • You can make the blueberry compote the day before. The lemon cream can be made ahead up to the point when you fold in the cream, which should be done right before serving.

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