With half a gallon of blueberries in the refrigerator (may be a little less since mom and I split them), I started searching the food blogs for ideas of what to bake. I discovered a fabulous recipe for a Lemon Curd Blueberry Tart at Foodologie. This was my second attempt at making a tart and the first at preparing homemade lemon curd. My mom wanted me to buy lemon curd at the grocery store which I considered for a split second given that I'm not a double boiler expert. I committed to the homemade option after learning that lemon curd is $3.69 for a 10 oz. jar at Publix. Homemade just seems "healthier" when you read the ingredients of the store bought version. Mom and I struggled to get the lemon curd to thicken. After 15 minutes we took it off the stove, added the butter, and hoped for the best. It turned out great! Such an amazing flavor with blueberries and the graham cracker crust.
My great grandmother's tart pan did not have such a happy ending though. She gave the pan to my mom decades ago after asking my mom, "Do you know what to do with this?" About five years ago I found the pan buried under all the other pans in my mom's kitchen and gave it a go with a Kraft foods recipe that consisted of jello and fruit. It was good but we didn't know how to get it out of the pan neatly. The same thing happened this time and I decided it was time for us part ways with the tart pan. Other tarts I've seen online do no look like this pan. It was sentimental but I think I'm better off purchasing a new tart pan or maybe some tartlets. Sorry I didn't post more pics but I think you can understand given the pan situation.
Lemon Blueberry Tartlets
1 package graham crackers
6 tbsp melted butter
3/4 cup sugar
1/3 cup lemon juice (about the juice of 2 lemons)
4 tbsp butter, softened
zest of 2 lemons
1-2 cups blueberries
Make your crust:
Crush the graham crackers, pour melted butter over graham cracker crumbs. Toss to combine and press into one large tart pan or about 5 mini tartlet pans. Refrigerate.
Make Lemon Filling:
Place a stainless steel or glass bowl over a pot of boiling water. In the bowl, combine the eggs, sugar, and lemon juice. Stir over the double boiler until thick. This will take about 10 minutes. Carefully remove from heat and stir in the butter and lemon zest. Set aside and allow to cool completely. You can make this a day or two in advance and just keep it refrigerated.
Spoon lemon filling into prepared graham cracker crusts. Arrange blueberries over the filling. Sprinkle with a little powdered sugar to make it look extra special.
Serve immediately or refrigerate. Makes 5 mini tartlets or 1 large tart.
- 4 cups all-purpose flour
- 6 tablespoons sugar
- 4-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons cold butter
- 2 eggs
- 3/4 cup plus 2 tablespoons milk, divided
- 1-1/2 cups fresh or frozen blueberries
- In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries.
- Divide the dough in half. Pat each portion into an 8-in. circle; cut each into eight wedges. Place on greased baking sheets. Brush with remaining milk. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm. Yield: 16 scones.