Blueberry and Peach lemon tart

The original recipe calls for a 9 inch pie pan but I used a cheesecake pan.

• ·         From the Silver Palate cook book

A few months ago I got the idea to make a tart with a filling similar to a lemon bar but covered with fruit. While I was looking through one of my cook books I found a recipe that fit exactly that description.

This recipe has the perfect amount of tang and sweetness. The lemon gives it a delightfully refreshing taste yet does not over power the sweet buttery crust and fruit topping.

• ·         Make sure you give yourself enough preparation time for the crust since it takes 2-3 hours.

Crust

1 2/3 cups bleached all-purpose flour

¼ granulated sugar

½ teaspoon salt

10 Tablespoons unsalted butter (chilled)

2 egg yolks

1 Teaspoon vanilla extract

2 teaspoons ice water

Method

Sift the dry ingredients into a mixing bowl (flour, sugar, salt). Cut the chilled butter into small cubes and using your fingertips blend together with the dry ingredients. The result should be a coarse meal. In a separate bowl mix the egg yolks, vanilla and ice water together. Add to the dry ingredients and mix with a fork. Shape the dough into a ball. Using the palm of your hand, on a flat surface smear the dough away from you, reform into a ball and repeat 3 or 4 times. Wrap in wax paper and let chill in the refrigerator for 2 to 3 hours.

When you are about ready to start of the filling, fit the crust into a 9 inch tart pan. Cover with foil and fill the inside of the pan with dried rice or beans, bake for 8 minutes then remove and set aside.

Filling

One cup lemon juice

5 tablespoons grated lemon zest

½ cup butter (one stick)  

6 eggs

1 cup granulated sugar

One cup fresh blueberries (washed)

2 Peaches

Method

Preheat Oven to 400 F.  Whisk together the lemon juice, grated zest and melted butter in a medium bowl. Beat in the eggs and sugar. Pour into the partially baked tart crust and bake for 20 minutes. When the tart has come out of the oven arrange the fruit while the filling is still warm, pressing slightly. When cool dust with confectioner’s sugar. 

bon appétit!