Lemon blueberry puff tart
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Lemon blueberry puff tart
  Lemon    Tarts  
Last updated 6/12/2012 12:58:20 AM. Recipe ID 21089. Report a problem with this recipe.
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      Title: Lemon blueberry puff tart
 Categories: Baker, Desserts
      Yield: 1 Servings
 
           Sheet tray of 3/8-inch thick
           Puff, frozen
    2/3 c  Fresh squeezed strained
           Lemon juice
    1/2 c  Sugar
      3    Eggs
      2    Egg yolks
      1 c  Blueberries
 
  Whisk the juice, sugar eggs and yolks together in a pot, being
  careful not to aerate it too much.  Cook over medium heat, stirring
  constantly but gently with the whisk.  Cook until it thickens and the
  whisk leaves light lines; it will still be quite liquid.  Do not let
  it boil. Strain it into a bowl and press plastic wrap onto the hot
  surface.
  
  Preheat oven to 425 degrees F. Invert a 10-inch cake pan over the
  dough (towards the edge of the tray so you waste a minimum amount of
  dough) and press.  Lift off and use a pizza cutter to cut around the
  imprint of the circle.  Lift the circle of dough out and place on a
  cookie sheet lined with parchment paper.  Dock it.  Center the round
  metal bottom of 9-inch tart mold over the dough and press.  Cut
  around at 1-inch intervals to form a decorative "fringe".  Weigh the
  metal bottom down with heavy objects. (I place an 8-inch cake pan on
  top and fill it with stacked tartlet molds - about 3 1/2 pounds
  worth.)
  
  Bake about 18 minutes, until the edges are golden, then remove the
  weights and metal tart bottom.  Reduce heat to 350 degrees F. and
  bake for another 5 to 7 minutes, until the center is golden.  Remove
  from oven and spread the lemon curd evenly in the center.  Put back
  in the oven for 2 to 3 minutes to set the filling.  Remove from oven
  and scatter the berries around the outside edge of the lemon filling.
  Serve within an hour. Cut with a pizza wheel.
  




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Recipe ID 21089 (Apr 03, 2005)

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