Blueberry Brown Butter Tart
- 3 eggs
- 1 1/4 cups granulated sugar
- 1 tablespoon grated lemon zest
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour, sifted
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1 cup fresh blueberries
- 2 cups water
- 1 1/2 cups granulated sugar
- 2 1/2 cups fresh blueberries
- 1/2 cup confectioners' sugar
Sweet Short Crust Tart Shell
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- Pinch of salt
- 1 teaspoon grated lemon zest
- 10 tablespoons (11/4 sticks) unsalted butter, out of the refrigerator for 15 minutes, cut into small pieces
- Up to 1 tablespoon water, room temperature
- Filling: In a large bowl, whisk the eggs, sugar, lemon peel and vanilla extract
- Sift the flour over the top and mix well. Set aside.
- In a small saucepan over medium-high heat, melt the butter until
it is foamy. Continue to heat the butter until the foam begins to
subside and the butter begins to burn brown, just starts to smoke
and gives off a nutty aroma. Whisking continuously, pour the hot
butter in a steady stream into the egg mixture, combining well.
Let the mixture cool to room temperature.
- Heat oven to 350 degrees F.
- Sprinkle the 1 cup blueberries evenly over the bottom of the prebaked
tart shell. Pour the brown butter mixture over the blueberries,
filling the shell two-thirds full.
- Bake until the filling is firm to the touch, 45 to 55 minutes.
- Let the tart cool completely.
- For the topping, combine the water and sugar in a saucepan, and
bring to a boil over medium heat. Boil for 30 seconds. Place the
21/2 cups blueberries in a colander set over a bowl. Pour the syrup
over the berries, coating them completely, and allow the excess
to run into the bowl. Shake the colander to remove the excess syrup.
Mound the berries onto the cooled tart, covering the entire top.
- Just before serving, sift the confectioners' sugar over the
- Sweet Short Crust Tart Shell: In a food processor, mix the flour, sugar and salt with a few pulses.
Add the lemon zest and butter and pulse until the mixture resembles
cornmeal. Add the water as needed until the dough just holds together
in a ball.
- Remove the dough from the processor and flatten it into a 6-inch
diameter cake. Wrap it in plastic wrap and refrigerate for 30 minutes.
- Heat oven to 400 degrees F.
- Press the pastry evenly onto the bottom and sides of a 9-inch tart
- Chill the tart shell in the freezer for 30 minutes.
- Line the pastry with baking parchment and scatter 1 cup of dried
beans or pie weights onto the parchment.
- Bake the tart shell until the top edges are light golden, 10 to 15 minutes.
Yield: 9-inch tart shell
Posted by kdipaolo at Recipe Goldmine 6/28/01 6:04:56 am.