1 hr 30 mins
Recipe courtesy of Anne Burrell
My Private Note
Units: US | Metric
For the crust
- 118.29 ml cold butter, cut into pea size pieces
- 59.14 ml sugar
- 295.73 ml all-purpose flour, plus extra for rolling dough
- 1 egg yolk
- 0.25 ml salt
- 29.58-59.16 ml cold water
For the curd
- 177.44 ml freshly squeezed meyer lemon juice
- 3 meyer lemons, zest of
- 5 eggs
- 0.25 ml salt
- 177.44 ml butter, cut into pats
For the garnish
- 453.59 g dried beans, 10-inch tart pan
- 1For the dough:.
- 2Preheat the oven to 425 degrees F.
- 3Put the butter, sugar, flour, egg yolk and salt in a food processor and pulse for 30 to 60 seconds or until the mixture has a grainy consistency, or what I like to call the "Parmesan cheese" stage.
- 4Add half of the water and pulse the food processor 2 to 3 times. The dough should start to come together, add the remaining water if needed. Check the consistency of the dough by clenching a small handful in your fist. If the dough stays together it is the proper consistency. If not, pulse the dough with a little more water.
- 5When the dough has reached the proper consistency, dump it out on a clean work surface.
- 6Using the heel of your hand, schmear the dough straight forward and roll it back with your fingertips.
- 7Repeat this process 1 to 2 more times, dust with flour if needed.
- 8Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes.
- 9On a lightly floured work surface, roll the dough out to 1/8 to 1/4-inch in thickness.
- 10Lay the dough in the tart pan. Push the dough into the sides of the tart pan by rolling a small scrap of dough into a ball and pushing it into the dough.
- 11Roll over the top edge of the tart pan with the rolling pin to cut the extra dough from the pan and create a crisp edge.
- 12Cover the dough with aluminum foil and gently poke the foil into the side edges to fit the pan. This will help to keep the sides of the tart tall and straight as it cooks.
- 13Fill the tart shell with the dried beans and place in the preheated oven. Bake for 10 to 12 minutes, remove the foil and beans and bake for 2 to 3 minutes more.
- 14Remove the tart shell from the oven and cool. The dough should be golden and crisp.
- 15For the curd:.
- 16Preheat the oven to 300 degrees F.
- 17In a bowl, combine the lemon juice, zest, sugar, eggs and salt and whisk to a homogeneous consistency.
- 18Place in saucepan and bring to a medium heat. Cook, whisking, constantly until the mixture has thickened, about 12 to 15 minutes.
- 19Remove from heat and whisk in the butter, 2 pats at a time until it's incorporated and has a silky consistency.
- 20Pour the lemon curd into the prepared tart shell and bake in the preheated oven until the lemon curd has set, about 15 minutes. Let cool completely before cutting.
- 21To garnish: In a small bowl, mix together blueberries, sugar and lemon juice. Serve alongside tart slices.
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Nutritional Facts for Meyer Lemon Curt Tart
Serving Size: 1 (164 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 439.5
- Calories from Fat 293
- Total Fat 32.6 g
- Saturated Fat 19.4 g
- Cholesterol 213.2 mg
- Sodium 338.5 mg
- Total Carbohydrate 31.8 g
- Dietary Fiber 1.5 g
- Sugars 13.9 g
- Protein 6.9 g
The following items or measurements are not included:
lemons, zest of