What is Cheffie to do on a frigid day when the wind is gusting and the snow is predicted to accumulate to thirty inches? With nowhere to go, Cheffie spends a good part of the day in the kitchen. I have a leg of lamb in the oven, and when my family comes home they instantly recognize the aroma of the garlic cooking inside the slits of lamb I’ve stuffed into it. “It smells like Yiayiá’s house,” my daughter says, and for me that is the greatest compliment.
What to make for dessert… I want to taste the flavors of summer. Truth be told, I just want summer. Period. Nothing reminds me of the sun and warm weather more than citrus. So for a little bit of sunshine on a blistery day, my lemon blueberry tart will do the trick.
Lemon Blueberry Tart
Preheat oven to 350 degrees
Crust
2 sticks unsalted butter, softened
½ cup confectioner’s sugar
2 teaspoons vanilla extract
¼ teaspoon salt
2 ¼ cups flour
In a bowl, cream butter and sugar. Add salt, vanilla, and flour. Mix until blended. Form a ball and flatten to a disc. Grease a two-piece tart pan. Press the dough evenly into the pan. With a mini rolling pin smooth the dough inside the pan. Depending on the size of your tart pan, you may be left with unused crust. Bake for 20 minutes or until the edges are golden.
Filling
2 cups sugar
1/3 cup flour
6 large eggs
Juice from 2 large lemons
Zest from 2 large lemons
1 cup fresh blueberries
1 teaspoon vanilla
¼ cup confectioner’s sugar
In a large bowl, mix sugar and flour. Whisk in eggs until smooth. Stir in lemon juice and zest. Fold in berries. Pour filling over crust and return to oven for about 30 minutes or until filling sets. Let cool in pan on a wire rack. When the tart is completely cool, remove rim from tart pan. The bottom will easily separate by sliding a knife under it. Sprinkle with confectioner’s sugar.