recipe 1
BLUEBERRY LEMON TART
1st Place- Kylie Drumheiser
Pie Dough:
165g Flour 110g Butter 55g Water (cold)
1. Rub butter into flour until pea sized pieces of butter remain.
2. Add in cold water and mix until just combined.
3. Pour dough out onto plastic wrap. Wrap tightly and flatten with rolling pin so the dough comes together. Chill for minimum two hours.
4. Roll dough out to desired thickness and place in tart shells. Stab to create air holes.
5. Bake at 350 for 14 minutes with baking weights, then 7 more minutes without the weights or until golden brown. (6 each, 4 inch tarts)
Lemon Curd:
1/3 cup fresh lemon juice
1/3 cup sugar
3 tbsp butter
1 egg
1 tsp lemon juice
1. Combine all ingredients into a saucepan, cook over medium-low heat whicking constantly until mixture gets thick and starts to bubble.
2. Strain and chill with plastic wrap touching the surface to prevent a skin from forming.
3 Once cooked, add about a tablespoon to each tart shell, spreading thinly across the base.
Blueberry Filling:
2 tbsp sugar
4 1/2 tsp fresh lemon juice
1 tsp lemon zest
1 tbsp corn startch
5 tbsp + 1 tsp water
12 oz fresh blueberries (one pint)
1/2 tsp vanilla extract
1. Combine sugar, lemon juice, lemon zest, corn startch, water, and 1/2 of the blueberries into a saucepan.
2. Cook over medium-high head, stirring constantly, until the mixture simmers and thickens.
3. Remove from heat and add in the other 1/2 of the blueberries.
4. Immediately spoon over tart shells, about 3 tbsp per tart. Chill until set.
Whipped Cream:
1/2 cup heavy cream
2 tbsp sugar
1/2 tsp vanila extract
1. Combine all ingredients and whip to medium peak.
2. Add on top of tart shell and garnish with blueberries and lemon zest.