LEMON AND BLUEBERRY TART
February 21, 2016
This Lemon and Blueberry Tart is one of our all time favourite desserts! This recipe came from our Nana but we're not sure where it came from before that. The tart is delicious served warm with some vanilla ice cream. The pastry case is filled with a light and lemony sponge with the blueberries and jam adding a tangy sweetness. It is a perfect dinner party dessert. If you want you could freeze it ready to defrost it at a later date, and it will still taste just as yummy!
Here's how to make it...
We decided to make our own pastry this time but you can buy a ready made pastry case which is much easier and tastes just as good! This is the recipe we used for our pastry:
Ingredients:
225g/ 8oz plain flour
110g/ 4oz butter
80g/ 3oz sugar
1 large egg
Preheat the oven to 200°C/180°C Fan/Gas mark 6. To make the pastry start by crumbing together the butter and the flour by hand. Once this looks a bit like breadcrumbs add the sugar and stir until combined. Finally, add the egg to form a soft dough. If at this stage the dough is a bit sticky you can add in a little extra flour until your happy with the consistency. You may want to put this in the fridge for about 30 minutes before starting the next step.
Now, you need to roll out the dough big enough to fit your pastry tin. We used a 10 inch serrated edge loose-bottomed tin. Lightly grease the tin before laying in the pastry and pushing into the corners. Don't worry about any holes as you can patch it up with extra dough (as you can see we did). Leave the pastry hanging over the edges as it will shrink in the oven. Then, place some grease proof paper on top of the pastry and fill the tin with baking beans or rice. Put into the oven to blind bake for about 15 minutes until lightly golden.
Once you have taken the pastry out of the oven leave to cool before trimming the edges. Now, you are ready to make the filling!
Ingredients:
110g/ 4oz unsalted butter
110g/ 4oz caster sugar
2 eggs, beaten
110g/ 4oz self-raising flour
55g/ 2oz ground almonds
finely grated zest and juice of 1 lemon
220g/ 8oz blueberries
2 tbsp. blackcurrant jam
To prepare the filling, cream the butter until soft then add the sugar and beat until light and fluffy. Gradually add the eggs, beating well between each addition. Don't worry if it looks a little separated at this stage it will sort itself out when you add the flour.
Fold in the flour and ground almonds. Then carefully add the lemon zest, lemon juice and blueberries. If you're thinking the mixture looks a little grainy, this is because of the ground almonds and is completely normal.
Spread the jam over the base of the pastry case. We tend to ignore measuring the jam and just add a nice thick layer but feel free to use as much or as little as you would like.
Pile in the filling and spread flat with a spatula, making sure to push it to the edges. Place into your oven still at 180° and bake for around 45 minutes or until golden brown and spongy to the touch.
Remove from the oven and leave to cool a little before sprinkling with icing sugar and serving with ice cream. If you want to save it for later, just reheat in the microwave for about 40 seconds per slice. Now, the only thing left to do is enjoy this yummy dessert!
We hope you enjoyed our post and hope you give it a go so you can see for yourself how amazingly tasty it is!
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Love, Antonia and Imogen
