Everybody likes pop. You might be a hip downtown aesthete, a strangely-haired Hoosier, a B-girl, a King or perhaps just a jiggly pile of dough. At least for last week, “pop” in Gourmandistan simply referred to Blueberry Lemon Tart.
As we near the end of local blueberry season, Michelle felt like making at least one last blueberry dessert. She turned to a recipe from Alice Waters’ Chez Panisse Fruit, remembering how she liked this combination of blueberry and lemon curd.
Once the tart was done, we remarked again that what makes it so special is the pop of fresh blueberries, put at the last minute into the quick jam-like topping. Bright and lively, they add to the already delicious combination of blueberry and lemon and seem to keep the tart tasting fresh for several days. (While Steve has been known to sneak “chicken portions,” Michelle usually gives up on a tart after a day or two.)
If there are still blueberries where you are and you’re looking for a come-up, you may want to check it out.
BLUEBERRY LEMON TART
(adapted from Alice Waters’ Chez Panisse Fruit)
- 1 pre-baked 9-1/2″ pâte sucrée or other sweet tart shell*
- Grated zest of 2 lemons
- 6 TB lemon juice
- 3 TB water
- 1/2 c. sugar
- 1 stick (4 oz.) butter
- Pinch of salt
- 3 whole eggs
- 3 egg yolks
Put lemon zest, lemon juice, water, sugar, butter and salt in a heavy saucepan. Heat over low heat, stirring, until sugar is dissolved and butter is melted.
Whisk eggs and yolks together in a bowl. Slowly add the hot lemon mixture to the eggs, whisking all the time. Then, return the mixture to the saucepan. Cook over low heat, stirring constantly, until mixture thickens. (This should take around 5 minutes.)
Strain the curd through a fine-meshed sieve. Pour into prepared crust.
- 3 c. blueberries
- 1/4 c. sugar
- 2 TB water
Put half the blueberries in a small saucepan along with the sugar and water. Cook over medium heat for about 5 minutes, smashing the berries with a potato masher. Stir in remaining berries (leaving them whole). After about 30 seconds, remove from heat. Spoon blueberry mixture over lemon curd in the tart.
* Sweet doughs can be difficult to work with, particularly in hot weather. After an unsuccessful stab at a real pâte sucrée, we returned to Alice Medrich’s wonderfully easy and delicious crust recipe. It uses melted butter and you just pat it into the pan rather than rolling it out.
Blueberries, lemon curd, hot weather. Perfect. “Smashing the blueberries with a potato masher…” I’m sorry, this just took me over the the top, as I envisioned some heat-crazed pastry chef venting his rage on the blueberries. Hilarious. Ken
I tried the called-for wooden spoon. But it didn’t work! Isn’t that one of the great things about cooking, though? One can take out lots of frustrations. 🙂
There should be “love” button. Great combo of flavors and the photos are enticing!
Aw, thanks, Daisy. This is one of my favorite desserts.
That is just fantastic. Blueberries, as I often moan, seem to be rare in our part of France even though pictures of myrtilles seem to on the packaging of all ready made pastry packs: odd. This is going to get made. Lovely pics, guys, and nice post.
Thanks, Roger. Perhaps you should go rob one of the confitures factories. 😉
How delicious and that’s an excellent looking pastry too 😉
Thanks, M.D. That pastry method is wonderful. So easy. And, with melted butter, no planning ahead needed.
Absolutely beautiful. I LOVE blueberries and lemon together. Gotta try this! Thanks for a great post!
Thanks, Bill! It is a delicious tart. I’m always a sucker for a lemon dessert.
I don’t understand all the “pop” references. But that sure looks good!
I didn’t either, Sean. Have we lost our cool?
I guess so. I think we’re just old. I do understand “f*ckin”, though.
F*ckin’ OLD??? I’m blaming the fact that I don’t have cable. 😉
You’re right — good point! I also don’t tweet or ping or instagram. That could be part of the problem, too.
I don’t even know what a ping is. Ack. Maybe I am old.
OK y’all. Is it sad that some 50-somethings from KY have to explain stuff to you? 🙂 🙂 🙂
Here’s the deal. The “pop” reference in the post is here: “what makes it so special is the pop of fresh blueberries.” Google “poppin’ tags” which means, among other things, “buying shit.” And the last link in the post is to a song (quite popular a few months back, and fun) called “Thrift Shop” which contains the lines: “I’m gonna pop some tags/Only got twenty dollars in my pocket/I – I – I’m hunting, looking for a come-up/This is fucking awesome.”
Ha ha ha. Ok, now I get it. Duh! Mackelmore – he’s on my work out music mix! This is why it’s important to click on links and read titles. Thanks, Michelle!
(I bet Sean doesn’t even know who Mackelmore is, because he’s not cool. don’t tell him I said that.)
MAKING THIS AFTER I GO BLUEBERRY PICKING NEXT WEEK. (Sorry to shout.) Looks amazing!
We do lots of screaming around here, so worry not. 🙂 Do try that crust method in the link if you haven’t. It’s really great. I love Alice Medrich’s recipes because she so often uses melted butter. You never have to plan ahead.
I think I’ve had happy dreams of falling into that tart and not being able to get out!
Ha! Thanks, Greg.
I LOVE the title of this post! I happen to love the song too. My sis-in-law brought me some lemons a few months ago when she came to visit and I was blown away by how amazing they were compared to the limes you get here in Bombay. YOu just don’t fine lemons in the markets here! And blueberries and lemons are a match made in heaven. I just wish we got more of them here!
Wow. Who knew about the lemons? I’d have thought they grew everywhere in India! And, thanks!
I am going to find a way to grow them. We have warm weather for almost 9 months a year! They should be growing everywhere.
How beautiful is that tart! Your lemon curd looks baby butt smooth. Bravo you too!
And now that you have successfully worked Macklemore and Ryan Lewis into a post, onto the Daft Punk challenge! 🙂
Good lord, don’t encourage him. 🙂
Don’t think Steve needs much encouraging 🙂
I love the flavors of this delicious tart. I make a similar blueberry lemon curd tart…it is the first thing I make with the wild blueberries I pick from bushes that surround our apple orchard.
You are so lucky to have wild blueberries in New England! We don’t get those here. (Just blackberries. Which are compensation enough, I guess.)
A legendary chef and a legendary tart. This berry tart is what my summer dreams are made of, truly delicious and your pictures are stunning!
My favorite combination of citrus and berries – blueberry and lemon. 🙂 Your introductory paragraph really pulled me in. A legendary tart for an acclaimed chef – love it. And that feature photo – just outstanding. NICE.
Thanks much, Shanna. One of my favorite combinations, too.
🙂 I can’t argue with berries and citrus. The perfect combination of tart and sweet; bright flavors that pop!
blueberry lemon…hum…i’m really “into” lemon lately … should totally try that !