Best 2 Lemon Blueberry Puff Tart Recipes
Indulge in a delightful culinary creation that combines the vibrant flavors of lemon and blueberry in a flaky, golden-brown puff pastry tart. This tantalizing treat is perfect for any occasion, whether you're hosting a brunch, afternoon tea, or simply craving a sweet indulgence. With its zesty lemon curd filling, plump and juicy blueberries, and delicate puff pastry crust, this lemon blueberry puff tart is a symphony of flavors and textures that will delight your taste buds. Our comprehensive guide includes a step-by-step recipe for the puff pastry tart shell, a tangy lemon curd filling, and a simple blueberry topping, ensuring a perfect balance of sweet and sour. Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you through the process, allowing you to create a stunning and delicious lemon blueberry puff tart that will impress your friends and family.
Check out the recipes below so you can choose the best recipe for yourself!
LEMON BLUEBERRY PUFF TART
Provided by Food Network
Categories dessert
Time 1h30m
Yield 1 (9 1/2-inch) tart
Number Of Ingredients 6
Steps:
- Whisk the juice, sugar eggs and yolks together in a saucepan, 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.
LEMON BLUEBERRY PUFF TART
Although ingredients are minimal and basic, be sure to read the directions thoroughly before starting to ensure this delectable tart will be perfect for you and your guests.
Provided by 2Bleu
Categories Tarts
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- 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 warm mixture. (This is to prevent filming.).
- Preheat oven to 425 degrees F. Invert a 10-inch cake pan over the puff pastry (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.
- 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. (Such as an 8-inch cake pan on top and fill it with 3 pounds of anything from a heavy pot or pan to garden stones.).
- Bake about 20 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 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. (For easy slicing use a pizza cutter.).
Tips for Making Lemon Blueberry Puff Tart:
- For the best results, use fresh blueberries. If frozen blueberries are used, thaw them completely and drain off any excess liquid before tossing them with the lemon-sugar mixture.
- Do not overmix the dough. Overmixing will result in a tough crust.
- If the dough is too sticky to work with, chill it for 30 minutes before rolling it out.
- Be careful not to overfill the tart shell with the blueberry filling. The filling will puff up during baking.
- Bake the tart until the crust is golden brown and the filling is bubbling.
- Allow the tart to cool for at least 30 minutes before slicing and serving. This will allow the filling to set.
Conclusion:
The Lemon Blueberry Puff Tart is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet and tangy flavors is sure to please everyone.
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