LEMON BLUEBERRY TART FILLED WITH A TANGY LEMON CURD, TOPPED WITH WHIPPED CREME FRAICHE AND A GARNISH OF CANDIED LEMON ZEST. This Free Easter Recipe serves 8
Flour for work surface Pate Sucree (free recipe follows) Lemon Curd (free recipe follows) 1 cup creme fraiche 1 tablespoon confectioners' sugar 1 cup blueberries, washed and picked clean 3 tablespoons apricot jam w tablespoon Candied Lemon Zest (recipe follows, dredged in granulated sugar
DIRECTIONS: Heat oven to 375. Lightly flour a clean work surface. Roll out the pate sucree to 1/8" thickness. Place the dough in the bottom of an 8" tart pan with a removable bottom; place in refreigerator about 30 min.
Place tart pan on a baking sheet. Using a fork, prick the crust all over. Carefully line the pastry with aluminum foil, pressing it into the corners and edges, and weight with beans, rice, or aluminum or ceramic weights. Bake about 20 min. Remove the foil and weights, and continue baking until crust is golden, about 10 min. more. Transfer to a cooling rack. Spread the lemon curd into the tart shell, and return to oven until curd is set, about 10 min. Transfer to a cooling rack, and let cool to room temp.
3. Place creme fraiche and confectioners' sugar in a medium bowl. Whisk until stiff peaks form, 2 to 3 min. Dollop in the center of the cooled tart.
4. Place blueberries in a small bowl. In a small saucepan, warm the apricot jam over med. heat, and add 2 teaspoons water until thin, 3-4 min. Using a fine sieve, strain the jam directly over the blueberries. Toss blueberries until coated with jam mixture. Pile blueberries on top of creme fraiche. Garnish with 1 tablespoon candied lemon zest, and serve.
Pate Sucree Free Recipe Makes one 8-inch Tart. 1 1/4 cups all purpose flour 1 1/2 tablespoons sugar 1/2 cup (1 stick) chilled unsalted butter, cut into pieces. 1 large egg yolk, lightly beaten
DIRECTIONS: 1. In the bowl of a food processor, pulse the flour and sugar to combine. Add the chilled butter; pulse until mixture resembles coarse meal, about 15 seconds.
2. While the machine is running, add 2 tablespoons ice water and egg yolk; process until dough just holds together. Transfer dough to a piece of plastic wrap. Press into a flattened rectangle, wrap in plastic, and chill at least 1 hour.
LEMON CURD makes 1 2/3 cups 4 large egg yolks, plus one whole egg, lightly beaten 1 cup sugar 1/2 cup freshly squeezed lemon jouice, strained (3 lemons) 1/2 cup (1 stick) unsalted butter, cut into pieces 1 tablespoon grated lemon zest.
1. Strain the egg yolks and the whole egg through a sieve into a medium-heavy nonreactive saucepan. Add the sugar and lemon juice; whisk to combine.
2. Cook over low heat, stirring constantly with a wooden spoon until the mixture thickens and coats the back of the spoon, 10-12 min. Remove from heat; transfer to a hear-proof bowl. Stir in the butter one piece at a time, until fully incorporated. Stir in lemon zest. If not using immediately for lemon-blueberry tart or other recipes, cover the surface of the lemon curd with plastic wrap to keep a skin from forming. Refrigerate in an air-tight plastic container up to 3 days.
CANDIED LEMON ZEST Makes 1 cup The candied zest can be taken out of the simple syrup and used as a glossy garnish. For sparkly zest, roll in granulated sugar.
6 lemons, scrubbed 2 cups sugar
1. Using a vegetable peeler, peel zest from lemons. Use a knife to remove any white pith; cut zest as thinly as possible.
2.Bring 4 cups water to a boil in a medium saucepan. Add zest; blanch for 1 min., drain, and rinse under cold water.
3. In another medium saucepan, combine sugar and 2 cups water; bring to a simmer. Cook until sugar dissolves completely, about 2 min. Add lemon zest. Simmer until translucent, about 30 min. remove from heat; let zest cool in syrup. When cool, transfer zest and syrup to an airtight plastic container. Store in refrigerator up to 1 mo.
To view a larger version of this Free Easter Marzipan Cake, click on the photo. This cake by Martha Stewart is absolutely awesome! I have never forgotten it, since I saw it. I have saved it to share. This would be fantastic for a women's luncheon, tea party, or for desert at a bunko get together.
Use any chocolate cake mix for this cake. To see helpful tips on how to make these vegetables etc., and to purchase Martha Stewart's Marzipan kit, click here.
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