Blueberry Lemon Tart

I've been using this crust a lot this summer, because people love it so much. I'll probably find a dozen new ways to fill it as the fall goodies come into season. This version was made for a 14-person dinner party some friends of mine and I threw at my apartment a couple of weeks ago. I thought the tart had all been eaten before anyone got a photo, and just got this photo today. Good thing, too, cause now I can share the recipe with you, internets.

Shortbread Pastry Tart Crust
1 3/4 sticks of unsalted butter, slightly softened
1/3 cup confectioner's sugar
1 egg yolk
1 1/4 cup flour
1 tablespoon buttermilk*

In a medium or large bowl, mix the butter and sugar with a hand mixer on low. Add the egg yolk and beat in until combined, then mix in half of the flour. Add the other half of the flour, then the buttermilk. Lay a cookie-sheet-sized sheet of wax paper out and dump the dough onto the center of it. Place another sheet of wax paper on top and flatten to about 1/4" thick. Set this on a cookie sheet and freeze for about 20 minutes.
Remove the dough from the freezer and let it rest a minute before peeling off one layer of paper. Gently roll the dough around a rolling pin and remove the backing, then carefully unroll it over the tart pan. Press it into place and put it back in the freezer for an hour. Preheat the oven to 350º. Bake the tart in the middle of the oven for 20-25 minutes or until golden around the edges. I remove it from the oven halfway through and press a round cake pan into it to create a nice shape. (This can also be achieved with pie weights, or by lining the tart with parchment or aluminum foil and filling it with uncooked rice.) While the tart shell is baking, start the lemon curd. When the shell is lightly browned around the edges, remove from the oven but do not turn it off. Let cool 5 minutes or so before filling.

Blueberry Lemon Curd
grated zest of two lemons
2/3 cup sugar
1/4 cup lemon juice
4 tbsp (1/2 stick) butter at room temperature
2 large eggs
pinch of salt
about 1 1/2 cups blueberries

Bring about 1" of water to not-quite-simmering in a sauce pot. In a metal bowl, mix the lemon zest, sugar, and butter, blending with a hand mixer until creamy. Add the eggs one at a time. Mix in the lemon juice and salt, then place the bowl over the [almost] simmering water with the heat on low. Stir continuously with a wooden spoon until the curd has thickened enough to coat the back of the spoon, about ten minutes, then remove from heat.
Pour the curd into the tart shell and smooth it out. Cover the top entirely with blueberries. Place in the center of the oven and bake until the blueberries begin to burst and the crust browns. Refrigerate at least one hour before serving so the curd can solidify.

Lemon Tart

As I have mentioned before, I give my friends baked goods of their choice for their birthdays. This particular birthday dessert was hummed and hawed for over a month, and at the last minute, Richard decided on a simple lemon tart. Thankfully, too, because I had a plane to catch and was having trouble finding enough hazelnuts for the originally planned pastry. I have been wanting to try a vodka-based crust, having recently heard of them over beers. Yes, my friends and I talk dough when we go out drinking.

This lemon tart can also be made into mini tarts, in muffin pans or mini tart pans. Just roll the dough out to a large rectangle and cut to size. They taste like glorified lemon bars, with a more flavorful crust and a really nice consistency. If you are feeling crafty, you can make a stencil for the powdered sugar using parchment paper.

Lemon Tart

Crust:
1 1/3 cups all purpose flour
2 tbsp sugar
1/8 tsp salt
1/2 cup (1 stick) butter, cold and cut into pieces
1 large egg
2 tbsp vodka
1/2 tsp ground ginger

Filling:
2 large eggs
1 cup sugar
1/2 tsp baking powder
2 tbsp all purpose flour
1/4 cup plus 1 tbsp lemon juice

Preheat oven to 350º.

In a large bowl, blend the flour, sugar, salt, butter, egg, ginger, and vodka with a hand mixer. When it starts to look evenly distributed, knead it a bit with your hands until a smooth dough forms.

Roll the dough into a ball and place it between two pieces of parchment paper. Roll out to about 1/4" thick, it should be about 14" across. Remove the top layer of parchment paper, and place the tart pan upside down on the dough. Carefully flip it over and peel the other layer of parchment off. Lightly press the dough into the pan, then roll your rolling pin around the edges to trim excess dough. Prick the bottom generously with a fork to let air bubbles out.

Bake the crust for 15-20 minutes, or until the edges are slightly golden. Prepare the lemon filling while it cools.

In a large bowl, beat eggs and sugar with a hand mixer until light and fluffy. Add the baking powder and flour, then stir the mixture into the eggs. Stir in the lemon juice. Pour over the crust and bake for an additional 20-25 minutes, or until lightly browned on top.

Dust with powdered sugar before serving.