Sweet Dough/Pate Sucre:
1 3/4 cups all-purpose flour
Pinch of salt
1 cup PLUS 1 tbsp. confectioners' sugar
9 tbsp. (1 stick Plus 1 tbsp/127 g) unsalted butter, softened
1 vanilla bean, split and scrape seeds from bean
1 pint (2 cups) fresh blueberries
1/3 cup granulated sugar
2 tbsp. PLUS 1 tsp. cornstarch
1/4 cup water
3/4 cup lemon juice
4 large eggs
1 2/3 cups granulated sugar
1 1/2 sticks unsalted butter
Fresh mint sprigs
Confectioners' sugar, for dusting top of tart
For the Sweet Dough:
Sift the flour and salt together; set aside.
Sift confectioners' sugar into your electric mixer bowl. Add the softened butter and the vanilla bean seeds. Cream for 30 seconds with the paddle attachment. Add egg. Mix on low speed for 20 seconds. Scrape down the bowl and mix on low speed for additional 20 seconds.
Add the sifted flour and salt mixture to the butter mixture. Mix on low speed until it comes together. Do not overmix.
Remove dough from bowl and place on a sheet of plastic wrap. Place another sheet of plastic wrap over the dough and flatten into a disk, about 1-inch thick. Chill dough in refrigerator for 1 to 2 hours.
Preheat oven to 425 degrees F (220 C). Lightly spray a 9 or 10-inch tart pan with removable bottom with cooking spray.
Once the dough has chilled, roll the dough out to fill your tart pan. The easiest way to roll the dough is between parchment paper that has been dusted with flour. Roll until dough is about 1/8-inch thick. If it becomes too soft to work with, place back into the refrigerator.
Line your tart pan with tart dough. Make sure the dough is pressed into the corners, otherwise you will get air gaps while baking and the edge will not be square. Prick bottom and sides of tart dough with tines of fork. Bake in preheated 425 degree F (220 C) oven for 12 to 15 minutes. The tart should be golden brown. When the shell is cool, remove from the pan and place on work surface.
For the Blueberry Compote:
Rinse and pat dry blueberries and place in a small saucepan. In a medium bowl, mix the sugar and cornstarch together and pour over the blueberries. Add the water. Stir the mixture over low-medium heat. You will want to cook this until the blueberries begin to burst and the juice thickens, about 4 minutes. Allow to cool.
For the Lemon Curd:
In a medium mixing bowl, beat the eggs and sugar together. Add the lemon juice and mix. Pour into medium saucepan (not aluminum) and add the butter. Stir constantly over medium heat, until boiling. Remove from heat. Let cool.
To Assemble the Tart:
Spread the lemon curd on the bottom of the tart shell. Add the blueberry compote on top of the lemon curd. Garnish with fresh blueberries and mint sprigs and a dusting of confectioners' sugar. To serve, slice tart into wedges and serve with whipped cream or creme fraiche.
Makes 8 servings.
Photograph taken by Diana Baker Woodall© 2004
Date: June 8, 2004