Lemon Blueberry Tart

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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.

3 thoughts on “Lemon Blueberry Tart

  1. Reblogged this on cheffie's kitchen and commented:

    Today is the first day of autumn, and I choose to be in denial. It’s eighty degrees outside, my pool remains open, and is being used I might add, and I am still wearing summer clothing. I know I should post something with apples and pumpkins, but there will be two months to do that. I want one more week – just one more. I thought something lemony and light would help me to extend my summer. When I began to read the original post for this lemon blueberry tart, I had to laugh at myself. It was January 25th, and I was making the ultimate comfort food. Leg of lamb stuffed with garlic, just like my mother made it. Just as I had Anastacia and Soula make it in Evanthia’s Gift. But as usual, I was longing for the warm weather, so I baked a dessert that would feel and taste sunny. And here I am, using the same dessert to hold on to a summer I don’t want to end.

    Like

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