Brooklyn Bloggery

EAT THIS: LEMON CURD TART WITH LOCAL BLUEBERRIES FROM OVENLY

Lemoncurd Tart

[photo by Winona Barton-Ballentine]

Lemon Curd Tart with Local Blueberries
from Erin and Agatha of Ovenly

Pate Brisee

1 ¼ cups all-purpose flour
½ teaspoon salt
1 ½ teaspoons granulated white sugar
½ cup (1 stick, 4 ounces) unsalted butter, cut into 1-inch pieces and frozen solid
¼ cup ice-cold water

Place ¼ cup water in freezer for ten minutes before working on the dough.

In a food processor, pulse flour, salt, and sugar a few times to combine.

Add the butter and process until the mixture resembles coarse meal (about 10-15 seconds). With machine running, pour ¼ cup water in a slow, steady stream, through the feed tube, until the dough just holds together when pinched.

Turn the dough onto your work (it will be crumbly) surface and gather into a large lump. With the heel of your hand, press dough onto work surface until it holds completely together. Flatten into a 6-inch disc, cover in plastic wrap, and refrigerate for about at least ½ an hour.

Preheat oven to 400.

After the dough has chilled, place it on a lightly floured surface and roll the pastry into a 12-inch circle. (Keep lifting up and turning the pastry as you roll to keep it from sticking – reflour surface as necessary). Fold the dough in half and gently transfer to a 9-inch tart pan with removable bottom. Press sides into pan and, using your rolling pin, scrape off any overhanging dough from the pan. Refrigerate the pastry 30 minutes.

Prick dough with a fork, line with parchment, and then fill with dried beans or pie stones. Bake for 20-25 minutes at until the edges are golden and the crust is cooked through.

Lemon Curd

3 ounces (¾ stick, 6 tablespoons) unsalted butter, cubed, and softened for 10 minutes at room temperature

¾ cup sugar

2 large eggs

2 large egg yolks

2/3 cup fresh-squeezed lemon juice

3 tablespoons grated lemon zest

In a large bowl, beat the butter and sugar with an electric mixer until light yellow and creamy. Add eggs and yolks one at a time, beating after each addition. Mix in the lemon juice on low (it will look curdled).

In a non-reactive (stainless steal or enameled) saucepan cook the mixture over low heat until it smooth. Increase the heat to medium and cook, stirring constantly, until the mixture thickens to the point that it coats the back of a spoon – about 15 min. Don’t let the mixture boil or it could burn to the bottom of the pan.

Remove the curd from the heat and stir in the zest.

Pour into baked pastry shell and let cool in a refrigerator until set (about two hours).

Blueberry Thyme Topping

2 tablespoons lemon juice
1 teaspoon cornstarch
1 tablespoon (½ oz) butter

1 quart blueberries (preferably farmers market sourced)
¼ cup sugar
1 tablespoon honey
2 teaspoons fresh thyme

In a small bowl, mix cornstarch and lemon juice until thick and smooth. Set aside.

In a saucepan, melt butter and then toss in blueberries, sugar, honey, and cornstarch mixture. Cook over medium heat until blueberries release their juices and the sauce is thick – about two or three minutes.

Remove from heat and stir in fresh thyme.

Let cool to room temperature (about 30 minute) in the refrigerator and then top tart with blueberries. Let cool another 30 minutes.

Serve with a dollop of fresh whipped cream.

Pairing: Brooklyner Weisse

Lemon
Curd
Tart
with
Local
Blueberries
Pate
Brisee
1
¼
cups
all-­‐purpose
flour
½
teaspoon
salt
1
½
teaspoons
granulated
white
sugar
½
cup
(1
stick,
4
ounces)
unsalted
butter,
cut
into
1-­‐inch
pieces
and
frozen
solid
¼
cup
ice-­‐cold
water
Place
¼
cup
water
in
freezer
for
ten
minutes
before
working
on
the
dough.
In
a
food
processor,
pulse
flour,
salt,
and
sugar
a
few
times
to
combine.
Add
the
butter
and
process
until
the
mixture
resembles
coarse
meal
(about
10-­‐15
seconds).
With
machine
running,
pour
¼
cup
water
in
a
slow,
steady
stream,
through
the
feed
tube,
until
the
dough
just
holds
together
when
pinched.
Turn
the
dough
onto
your
work
(it
will
be
crumbly)
surface
and
gather
into
a
large
lump.
With
the
heel
of
your
hand,
press
dough
onto
work
surface
until
it
holds
completely
together.
Flatten
into
a
6-­‐inch
disc,
cover
in
plastic
wrap,
and
refrigerate
for
about
at
least
½
an
hour.
Preheat
oven
to
400.
After
the
dough
has
chilled,
place
it
on
a
lightly
floured
surface
and
roll
the
pastry
into
a
12-­‐inch
circle.
(Keep
lifting
up
and
turning
the
pastry
as
you
roll
to
keep
it
from
sticking
reflour
surface
as
necessary).
Fold
the
dough
in
half
and
gently
transfer
to
a
9-­‐inch
tart
pan
with
removable
bottom.
Press
sides
into
pan
and,
using
your
rolling
pin,
scrape
off
any
overhanging
dough
from
the
pan.
Refrigerate
the
pastry
30
minutes.
Prick
dough
with
a
fork,
line
with
parchment,
and
then
fill
with
dried
beans
or
pie
stones.
Bake
for
20-­‐25
minutes
at
until
the
edges
are
golden
and
the
crust
is
cooked
through.
Lemon
Curd
3
ounces
stick,
6
tablespoons)
unsalted
butter,
cubed,
and
softened
for
10
minutes
at
room
temperature
¾
cup
sugar
2
large
eggs
2
large
egg
yolks
2/3
cup
fresh-­‐squeezed
lemon
juice
3
tablespoons
grated
lemon
zest
In
a
large
bowl,
beat
the
butter
and
sugar
with
an
electric
mixer
until
light
yellow
and
creamy.
Add
eggs
and
yolks
one
at
a
time,
beating
after
each
addition.
Mix
in
the
lemon
juice
on
low
(it
will
look
curdled).
In
a
non-­‐reactive
(stainless
steal
or
enameled)
saucepan
cook
the
mixture
over
low
heat
until
it
smooth.
Increase
the
heat
to
medium
and
cook,
stirring
constantly,
until
the
mixture
thickens
to
the
point
that
it
coats
the
back
of
a
spoon
about
15
min.
Don’t
let
the
mixture
boil
or
it
could
burn
to
the
bottom
of
the
pan.
Remove
the
curd
from
the
heat
and
stir
in
the
zest.
Pour
into
baked
pastry
shell
and
let
cool
in
a
refrigerator
until
set
(about
two
hours).
Blueberry
Thyme
Topping
2
tablespoons
lemon
juice
1
teaspoon
cornstarch
1
tablespoon
oz)
butter
1
quart
blueberries
(preferably
farmers
market
sourced)
¼
cup
sugar
1
tablespoon
honey
2
teaspoons
fresh
thyme
In
a
small
bowl,
mix
cornstarch
and
lemon
juice
until
thick
and
smooth.
Set
aside.
In
a
saucepan,
melt
butter
and
then
toss
in
blueberries,
sugar,
honey,
and
cornstarch
mixture.
Cook
over
medium
heat
until
blueberries
release
their
juices
and
the
sauce
is
thick
about
two
or
three
minutes.
Remove
from
heat
and
stir
in
fresh
thyme.
Let
cool
to
room
temperature
(about
30
minute)
in
the
refrigerator
and
then
top
tart
with
blueberries.
Let
cool
another
30
minutes.
Serve
with
a
dollop
of
fresh
whipped
cream