Blueberries are common berries in the area in France where I come from. I used to pick them with my sisters when we were little, and my mother would make all sorts of delicious jams, compotes and tarts from them. My blueberry and lemon tart was inspired by these memories.
- Yield: 10 Servings (28cm tart)
- Preparation Time: 45 Minutes
- 500 g sweet shortcrust pastry
- 5 g baking powder
- 5 punnets of blueberries
- 120 g caster sugar, to taste
- 1 medium egg, separated
- 25 g caster sugar
- ½ lemon juice and zest
- Make the shortcrust pastry following the method on, mixing the baking powder with the flour. Rest in the fridge for 1 hour.
- Line the tart tin with the pastry.
- Sprinkle 80 g caster sugar over the pastry base and cover it with the blueberries and another 40 g caster sugar.
- Bake the tart for 40–45 minutes at 180°C/350°F/Gas Mark 4, then cover it up with foil to protect the fruits and continue to bake for another 15–20 minutes. Remove the tart from the oven and uncover it, then turn the heat down to 160°C/325°F/Gas Mark 3.
- To make the lemon cream, whisk the egg white to a peak using an electric mixer. In a bowl, whisk the egg yolk with the caster sugar for 2 minutes until it whitens. Fold in the egg white and add the zest and lemon juice.
- Spread out the lemon cream on top of the blueberry tart and put the tart back in the oven for 10 minutes at 160°C/325°F/Gas Mark 3. Cool in the tin.