![]() ![]() Increase heat and boil until the consistency thickens. Cook over low heat, stirring until sugar is dissolved. In a large saucepan combine 1 ½ cups of the blueberries, sugar, lemon zest, lemon juice, water and cinnamon.Cover the cream with plastic wrap, pressing it into the top so a film doesn’t form, and refrigerate until cool. Add the butter and stir until it is melted and combined. Remove from the heat and strain through a fine strainer into a bowl set in an ice bath. Bring to a boil, stirring constantly, until mixture thickens and the temperature reaches 165 ☏. Once five or six tablespoons of hot milk have been added to the milk mixture, and the mixture has become warm, pour the egg mixture through a strainer into the simmering milk. This will keep the eggs from scrambling when added to the hot pan. Slowly whisk some of the hot milk mixture, a tablespoon at a time, into the egg yolk mixture to temper it. In a separate small bowl, mix together the cornstarch, flour, egg yolks, and remaining ¼ cup milk. Bring to a boil and stir to dissolve the sugar. In a medium pot over medium heat, stir together 1 ¼ cup of the milk, the sugar, salt, and vanilla.Bake at 350 ☏ for 30-40 minutes, until edges are golden and the bottom is firm. ![]() Blind bake the crust so it doesn’t lose its shape: fit a piece of parchment paper onto the dough in the dish, and then fill with rice, beans, or ceramic pie weights so the dough doesn’t slump or bubble while baking.Trim the excess so the dough just barely reaches over the outside edge, and then prick the bottom of the crust with a fork. Place crust into pan and press gently into edges. Roll chilled dough out on parchment paper to fit a 9″ tart pan – check the size by holding the pan over the dough the diameter of the rolled dough should be a few inches wider than the pan so the dough can extend up the side of the pan.Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least one hour. It should be moist but not wet if the dough is too crumbly, add an additional tablespoon of ice water. Slowly pour the liquid into the flour/fat mixture, stirring until the dough comes together into a rough ball. In a small bowl, combine the lightly beaten egg, lemon juice, and ice water. Using a pastry blender or fork, cut in the chilled butter and vegetable shortening until the pea-sized pieces are coated in flour. In a medium bowl, combine flour and salt.Pastry cream (this makes a little more than the 1 cup called for the recipe, so you’ll have extra) 1 oz (2 tablespoons) vegetable shortening, chilled.It’s a fancy, elegant dessert, and perfectly features the berries as the star of the show. The blueberry tart comes from The Complete Book of Pastry by Bernard Clayton Jr., with a pastry cream adapted from King Arthur Baking’s recipe. A delightful cousin of the pie, this blueberry tart has a shortbread crust and a layer of satin-smooth pastry cream topped with the burst of fresh blueberries. ![]()
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