Lemon and fresh berries are hard to beat on a balmy summer evening. Try using other fruit as the seasons change, or replace the lemon in the glaze with orange or lime. Serve this sweet and sour tart with some lightly sweetened whip cream to make it a complete dessert.
500 ml / 2 cups Fresh blueberries, washed and picked over
1 Lemon, zested and juiced
5 ml / 1 tsp Icing sugar, plus extra for dusting
1 Recipe Lemon curd
1 Recipe Shortbread Tart Dough
- On a lightly ﬂoured surface, roll out the shortbread tart dough to 1/8-inch (3 mm) thickness. This is easiest when done between two pieces of ﬂoured parchment paper.
- Gently press the dough into the bottom and up the sides of a ﬂuted, removable bottom 9” tart pan (2” high). Cut the edges level with the tart pan edge.
- Line the shell with aluminum foil and place in the refrigerator for 30 minutes.
- Pre-heat the oven to 375°F(200°C).
- Remove the chilled shell from the refrigerator and ﬁll with dried beans, or baking beans.
- Place the tart in the oven and “blind-bake” for 10-12 minutes, until the edges begin to dry out and turn golden. Remove the foil and beans from the shell and return the pan to the oven.
- Continue cooking until the bottom of the shell is dry and all the edges are golden brown, approximately 6-8 minutes.
- Remove the tart pan from the oven and allow to cool completely before continuing on.
- Once cool, ﬁll the tart with the prepared and chilled lemon curd , right to the top.
- In a large bowl whisk together the icing sugar, lemon juice and zest until smooth. Add in the blueberries, gently tossing until evenly coated. Drain off any excess liquid.
- Spoon the glazed berries over the lemon curd, lightly pressing them into the curd with the back of the spoon to keep them stuck in the curd.
- Dust the top of the tart with additional icing sugar and you’re ready to serve or store in the refrigerator.
- Try topping the tart with whichever fruit is currently in season, making sure to drain off any liquid after they have been tossed in the glaze.
- Replace the lemon curd with chocolate pudding and you’ve got a great chocolate tart that works well topped with raspberries.