This tart is all about pairs – lemon and blueberry are perfect partners, and the crunchy top from the brûléed sugar balances out the buttery crust. It takes time, but it’s a perfect dessert to bring out and wow your dinner guests. Hope you enjoy!
By the way, new year, new look! What do you think?
Blueberry Lemon Brûlée Tart
Use the ingredients in (brackets) to make this recipe dairy-free.
- 13 tablespoons unsalted butter (or margarine), at room temperature for 15 minutes
- ⅓ cup confectioner’s sugar
- 1 large egg yolk
- 1½ cups unbleached all-purpose flour
- 1 tablespoon heavy cream (or soy milk)
- 1 egg white, whisked
Blueberry Lemon Filling
- 1 cup sugar
- Grated zest of 1 lemon, preferable a Meyer lemon
- ½ cup freshly squeezed lemon juice, about 4-5 lemons worth
- 1 large egg yolk
- 4 large eggs
- ¾ cup heavy cream (or soy milk)
- 3 tablespoons unsalted butter (or margarine), melted
- ½ cup fresh blueberries
- 2-3 tablespoons sugar
Cream butter and confectioner’s sugar in stand mixer at medium speed until sugar is no longer visible. Scrape down sides of bowl and add the egg yolk, beat until blended. Scrape down sides of bowl again and add half the flour, mix until dough becomes crumbly. Add remaining flour and the cream, mix until dough forms a sticky mass. Scrape dough onto cling wrap, flatten into a disc and wrap. Refrigerate until firm, about 2 hours.
Unwrap dough and press into the bottom and up the sides of a 10-inch tart pan with removable bottom. The dough will be sticky, so flour your hands and use the heel of your palm and side of your thumb to work it evenly into the pan. Place this shell into the freezer for 30 minutes.
Preheat oven to 375oF and place tart on baking sheet. Prick bottom of tart all over with a fork and bake on sheet for 18-20 minutes, until pastry is golden and the interior is dry. Remove from oven and evenly brush whisked egg white over the entire tart. Reduce oven to 350oF.
Prepare the filling. Place sugar and lemon zest into a medium size bowl, and rub them together between the palms of your hands. Add lemon juice, egg yolk, eggs, cream, and melted butter, and whisk to combine. Pour filling into crust and sprinkle in blueberries, scattering them evenly. Bake until filling is slightly puffed at edges and set in centre, about 30 minutes. Cool completely, about 1 hour.
Just before serving, sprinkle sugar evenly over tart. Option 1) If you have a blowtorch, circle the flame with the nozzle approx. 4 inches from tart, until sugar melts and caramelizes. Option 2) If you don’t have a torch, preheat oven to broil and carefully wrap exposed tart dough with aluminum foil. Place on rack 4-6 inches under broiler for 2-5 minutes, watching the entire time to ensure sugar turns golden brown and doesn’t burn. Serve and enjoy!
Source: Susie Fishbein