Lemon Tartlets with Blueberry Compote

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Lemon Tartlets with Blueberry Compote

To complete our Easter Fete, I served a delectable tangy citrusy Lemon Tartlets with Blueberry Compote. It is a visually vibrant,  delightful dessert artfully embellished with edible flowers and whipped cream. If you decide to go through the effort of making your own pastry, make another extra batch or two. The dough will stay fresh up to a month in the freezer. Pate sucrée is probably one of the easiest pastries I’ve ever made and the key to success is to keep all ingredients nice and cold! Once the dough is rolled, unravel it into the pan, cover with plastic wrap and chill for 10-15 minutes; that will help it bake evenly. Alternatively, buy pre-baked mini- shell tartlets in Whole Foods and all that will be left to do is to assemble the lemon filling. Indulge your sweet tooth with this delicious, light and crumbly tartlet- it will provide an extremely satisfying finish for your evening!

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Ingredients: plain flour, icing sugar, unsalted butter, egg yolk, iced water, fine sea salt.

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Eggs, lemon zest, lemon juice, heavy cream, golden caster sugar, vanilla pod, blueberries, whipped cream, organic edible flowers.

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Make the pastry: Sift the flour and icing sugar together into a food processor with a pinch of salt, then pulse to combine. Add the butter and whiz until the mixture resembles fine breadcrumbs. Add the egg yolk and gradually add the iced water, whizzing until the mixture comes together in a smooth ball. Flatten the dough into a disc, wrap in cling film and chill for half an hour (please read more on baking the dough in the recipe section below).

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Put all the filling ingredients into a medium pan over a low heat. Cook, stirring, until the sugar has dissolved.

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Strain the mixture through a sieve into a large measuring cup.

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If desired, add just a dash of yellow food coloring.

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Put the tart case/or mini tartlets on the baking sheet and onto the oven rack, as far forward as you can. Then pour in the filling slowly and carefully into the tart case/or tartlets. Bake for 35-40 minutes or until the filling is just set but still wobbles like a jelly.

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Remove and allow the tart to cool completely. Kitchen tip: It will continue to cook when it is taken out of the oven, so don’t be tempted to keep baking until it is fully set because it will curdle and split.

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Make the compote: Use a sharp knife to split the vanilla pod lengthways and scrape out the seeds. Put the seeds and pod in a heavy-based pan with the 110g (1/2 cup) golden caster sugar and 80 ml water. Stir over a low heat to dissolve the sugar, then increase the heat to medium and simmer for 3-4 minutes until the mixture turns syrupy. Add the blueberries and cook for another minute until they start to soften and release their juices. Remove the pan from the heat and leave to cool completely, then lift out the vanilla podKitchen tip:  Blueberry compote can be made 3 days in advance, keep it refrigerated.

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Serve the tart topped with a dollop of whipped cream and a drizzle of blueberry compote, scattered with edible flowers and dusted with icing sugar. Serve at room temperature.

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Kitchen tip:  Lemon tart can be prepared one day in advance, keep it refrigerated covered with the plastic wrap. Bring the tart and compote to room temperature and assemble right before ready to serve.

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Bon Appétit!
Svitlana

Lemon Tartlets with Blueberry Compote

recipe details

Serves 8

Ingredients

For the pastry

  • 2 cups plain flour, plus extra for dusting
  • 2 tablespoons icing sugar
  • 125g unsalted butter, chilled and chopped into small cubes
  • 1 large egg yolk
  • 1-2 tablespoons iced water
  • Pinch of fine sea salt 

For the filling

  • 5 large free-range eggs, plus 1 extra yolk, beaten
  • 1 tablespoon finely grated lemon zest
  • 175ml (3/4 cup) lemon juice
  • 300ml (11/3 cups) heavy cream
  • 220g (1 cup) golden caster sugar 

For the compote

  • 1 vanilla pod
  • 110g (1/2 cup) golden caster sugar
  • 125g (5oz.) blueberries
  • Whipped cream to serve
  • Organic edible flowers to decorate

Equipment 

  • 22-cm/9-in. loose-bottomed tart tin

Directions

  1. Make the pastry: Sift the flour and icing sugar together into a food processor with a pinch of salt, then pulse to combine. Add the butter and whiz until the mixture resembles fine breadcrumbs. Add the egg yolk and gradually add the iced water, whizzing until the mixture comes together in a smooth ball. Flatten the dough into a disc, wrap in cling film and chill for half an hour. Kitchen tip: When making the pastry, ensure the butter and water are very cold to give a good, short (crisp) texture. Kitchen tip: The dough can stay for up to a month in the freezer or one week in the fridge. To thaw, transfer disks to refrigerator overnight, or let stand at room temperature one hour.
  2. Preheat the oven to 350 F. Roll out the pastry on a lightly floured surfaced until it’s 5mm thick (less than 1/5 of an inch) or to a roughly 12 inches in diameter circle. Loosely warp the dough around the rolling pin and transfer it to the prepared tart pan. Unravel the dough into the pan. Gently coax the dough neatly into the curves and angles of the pan, press lightly into the sides and cut off any excess. Cover the tart case with plastic wrap and chill for further 15 minutes.
  3. Line the tart case with baking paper, then fill with baking beans/rice and blind-bake for 20 minutes. Carefully remove the beans and discard the paper, then return the pastry to the oven for further 10-15 minute until pale golden, dry and sandy to the touch. Remove from the oven and leave to cool slightly on a wire rack. Kitchen tip: Alternatively, skip the first 3 steps, and instead purchase or make your own mini tartlets (I purchased mine at Whole Foods). You will have enough filling to make 8-10 individual tartlets.
  4. Reduce the oven temperature to 250 F. Put all the filling ingredients into a medium pan over a low heat. Cook, stirring, until the sugar has dissolved, then strain the mixture through a sieve into a large measuring cup. Put the tart case/mini tartlets on the baking sheet and onto the oven rack, as far forward as you can. Then pour in the filling slowly and carefully into the tart case/or tartlets. Bake for 35-40 minutes or until the filling is just set but still wobbles like a jelly. Remove and allow the tart to cool completely. Kitchen tip: It will continue to cook when it is taken out of the oven, so don’t be tempted to keep baking until it is fully set because it will curdle and split.
  5. Make the compote: Use a sharp knife to split the vanilla pod lengthways and scrape out the seeds. Put the seeds and pod in a heavy-based pan with the 110g (1/2 cup) golden caster sugar and 80 ml water. Stir over a low heat to dissolve the sugar, then increase the heat to medium and simmer for 3-4 minutes until the mixture turns syrupy. Add the blueberries and cook for another minute until they start to soften and release their juices. Remove the pan from the heat and leave to cool completely, then lift out the vanilla pod. Kitchen tip: Blueberry compote can be made 3 days in advance, keep it refrigerated.
  6. Serve the tart topped with a dollop of whipped cream and a drizzle of blueberry compote, scattered with edible flowers and dusted with icing sugar. Serve at room temperature. Kitchen tip: Lemon tart can be refrigerated up to 3 days, covered with the plastic wrap. Bring the tart and compote to room temperature and assemble right before ready to serve.

Recipe is credit of Delicious magazine, May 2013 issue and some baking tips are credit of Will Torrent from his book Patisserie at Home.

 

 

 

 

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