Lemon-Blueberry Tart


So it’s National Blueberry Month, and of course, I had to celebrate!

Blueberries have always been my favorite berry, so when they were only $1.77 a pint, I knew I had to come up with something to bake.

I wanted to make some sort of pie or tart, especially since a friend recently lent me her “mega-muffin” pan. Basically, it’s the size of a 12-cup muffin tin, except it bakes six very large muffins. I actually like to consider it a “personal-pie” tin.

I decided on making lemon tarts, topped with fresh blueberries. I reverted back to an old Martha recipe for lemon tassies that I really enjoy.

Now since I’m assuming most people aren’t privileged enough for a “mega-muffin/personal-pie” tin, below are directions to make 12 mini tarts. The cost should run about $6 depending on what’s on hand in your pantry.

Ingredients for 12 mini tarts:

For the crusts:

  • 3 tablespoons very cold butter, plus more for the pan
  • ½ cup all-purpose flour
  • 2 tablespoons sugar
  • 1 egg yolk
  • ¼ teaspoon vanilla extract
  • 1 lemon, zested
  • A pinch of salt

For the fillings:

  • 8-ounce package of cream cheese, room temperature
  • 1/3 cup sugar
  • 1 egg
  • 2 lemons, zested
  • 1 lemon, juiced
  • ½ teaspoon vanilla extract
  • ½ pint of fresh blueberries

Preheat oven to 350 degrees and butter a muffin tin.

For the crust: Either using a food processor or mixer with whisking attachment, mix the cold butter and flour together until it is looks like fine crumbs. Then add sugar, yolk, vanilla extract, zest, and salt. Mix until it appears sandy.

Divide the dough into quarters, then each quarter into thirds and shape into balls. Place a ball into each muffin cup and press against the bottom and sides, making enough room for a few tablespoons of filling in the center.

Bake the crusts for 18 to 20 minutes, rotating halfway. Tap down any puffed up bottoms with a spoon and allow to cool.

For the filling: Beat the cream cheese, sugar, egg, zest, juice, and vanilla extract on medium speed until smooth.

Remove the crusts from the muffin pan and place onto a baking sheet. Divide the feeling among the 12 crusts, and bake for another 10 to 12 minutes, rotating halfway.

Top the tarts with as many blueberries as desired. Powdered sugar would go nicely as well.

Advertisements
Published in: on July 13, 2010 at 7:22 am  Leave a Comment  
Tags: ,

The URI to TrackBack this entry is: https://tramskitchen.wordpress.com/2010/07/13/lemon-blueberry-tart/trackback/

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: