Our neighbor Assana had a bunch of extra blueberries and I had a few Meyer lemons so I thought I’d make this really nice, refreshing tart. There’s a full recipe in The Pie and Pastry Bible, but I took bits and pieces from other sources. The lemon curd is my standard, perfect lemon curd recipe from Fine Cooking. I used a pastry Recipe from David Lebovitz’s site because the method intrigued me. The crust was good and really easy to make, but I thought it cracked too much, which made handling slices of the tart difficult.
- Blueberry Tart with Lemon Curd (The Pie and Pastry Bible, p. 258)
- Lemon Curd (Fine Cooking #26, May 1998, p. 54)
- French Pastry Dough (David Lebovitz)
You had me at “Lemon Curd”!
I know, I could eat it by the gallon. And that recipe is my favorite, so easy and foolproof.