Lemon Blueberry Tart - a buttery graham crumb crust gets filled with a tart & sweet lemon filling and topped with a delicious, easy to make blueberry compote.
Course
Dessert
Prep Time30minutes
Cook Time35minutes
Total Time1hour5minutes
Servings8servings
AuthorBarry C. Parsons
Ingredients
For the Graham Crust
4cupsgraham wafer crumbs
1cupmelted butter
1/3cupsugar
For the Lemon Filling
3tbspcorn starch
3tbspcake flour
pinchsalt
3/4cupssugar
3egg yolk slightly beaten
Zest of 1 large lemonvery finely chopped
Juice of 1 large lemons
1cupswater
1/2tbspbutter
For the Blueberry Topping
2cupsblueberriesfresh or frozen
1/3cupsugar
3tbspwater
2rounded tablespoons corn starch
Instructions
Lightly grease a 10 or 11 inch tart pans or a 9 inch pie plate.
Mix together the graham crumbs, butter and sugar.
Press into the bottom and sides of the tart pan and bake for 10 minutes at 350 degrees F. Cool thoroughly.
For the Lemon Filling
In a medium saucepan, combine corn starch, cake flour, sugar and salt. Pour in water and stir constantly over medium low heat until mixture comes to a slow boil. The mixture should be very thick.
Remove the pan from the heat and reduce the flame to low. Pour about a cup of this mixture onto the slightly beaten egg yolks while whisking constantly.
Pour the egg mixture back into the rest of the other mixture in the pot, whisking constantly.
Return to the stove and cook for an additional 3 minutes stirring constantly. Remove from heat and stir in lemon juice and lemon rind. Finally whisk in your butter. Allow the filling to cool to warm before pouring into the baked crust. Cool thoroughly.
For the Blueberry Topping
Bring the berries and sugar to a gentle boil.
Mix the corn starch with the water and add slowly to the boiling berry mixture stirring constantly.
Boil gently for 1 additional minutes stirring constantly.
Cool and pour over the lemon layer. Chill the completed tarts for a couple of hours or overnight before serving.