Right about now I have to stop and let you know that it is day 800 (okay, so I lost count and am guessing. It feels like 800.) of temperatures over 100°F. Until further notice, all desserts are cold and 90% of them will come in the form of milkshakes. However, my friend likes blueberries best, so there was also this.
Apparently this tart is the best thing I’ve ever made. So say my co-workers. And I have to admit, it was pretty tasty. I love this tart crust (Dorie Greenspan’s), even if it always resists my every attempt to roll it neatly and transfer it to the tart pan. It falls to crumbs. The texture that makes the chilled dough so frustrating to work with leads to such a delightful crunchy crumb once baked that I always forgive it instantly.
And then there’s the filling–as lemony as lemon curd, light, tangy, joyful, and COLD. Can I just make one of these and go live in the refrigerator until it rains or we get a cold front or both? Thanks.
Finally, top it off with piles of blueberries. Or any other fruit you like. I made a pair of single-serving tarts with the leftover crust dough, and topped mine with sliced banana and Mr. B just had his plain. But really, who doesn’t love blueberries?
Ingredients (makes 1 9-inch tart, serves maybe 10-12. )
1 1/4 cups flour
1/2 cup superfine sugar*
1/2 t salt
1 t vanilla
9 T butter
1 egg yolk
3/4 cup sugar
1/3 cup lemon juice
1/3 cup cream
2 cups fresh blueberries, or 3-4 sliced bananas, or a few mangoes and kiwis, sliced, or anything else you can think up.
First of all, I don’t know if you can buy superfine sugar. Confectioner’s/powdered sugar isn’t ideal here, because there’s corn starch in it. That can taste chalky, and possibly mess up the crust. To turn granulated sugar into superfine sugar, just toss 1/2 cup of sugar into the bowl of a food processor and run it for 30 seconds to a minute.
Voilà! The grains are tiny now. Add the flour and salt and pulse briefly to combine them. Add the cold butter in chunks, the yolk, and the vanilla.
Pulse in 10-second intervals until the dough comes together in a ball.
Let it chill in the fridge for at least two hours. When you get it out again, it’ll need a few minutes to soften up enough to work with. Preheat the oven to 375°F.
You don’t have to roll it, but don’t try to use all the dough to line your tart pan, either. The easiest way for me to do this is to roll out the dough and transfer it to the pan in irregular patches, then press the patches together. I had enough dough left over to line two 3/4 cup tart pans.
Cover the crust in buttered (guess who forgot that step?) foil and bake at 375°F for 20 minutes, then remove the foil and bake another 10.
Slightly burned. Just as tasty. Time to start the filling! Whisk the sugar and eggs together.
Whisk in the lemon juice and cream.
Pour the filling into the tart shell.
Bake at 375°F for about 20 minutes until it no longer sloshes.
Put the cooked tart in the fridge for a few hours or overnight. When you’re ready to serve, pile on the blueberries. Try not to eat too many berries at this time–you need enough to cover the tart.
And that’s it. You can add a sprinkling of powdered sugar if you like, or melt some apricot jam and brush it over the berries to make them shiny and glue them in place, but you don’t have to. Eat cold with a big glass of lemonade. Repeat until the weather improves.