Lemon Tart with Blueberries Recipe
Telegraph food writer Diana Henry shares a recipe for a lemon tart topped with blueberries, featuring a buttery pastry from California chef Lindsey Shere. The dessert combines a tangy lemon curd filling with fresh blueberries for an elegant presentation. The recipe requires careful attention to chilling times and blueberry quantity to prevent the fruit from bleeding into the filling.
Diana Henry, the Telegraph's award-winning cookery columnist, presents a sophisticated dessert combining a thin, buttery pastry with a sharp lemon filling and fresh blueberries. The pastry recipe comes from California chef Lindsey Shere and uses a traditional French fraisage technique, where butter and flour are worked together with the heel of the hand. The filling is a lemon curd made with egg yolks, lemon zest and juice, sugar, and butter, cooked over a bain-marie until it coats the back of a spoon. The tart requires approximately 2.5 hours of chilling time across multiple stages, with the final baking taking about 20 minutes at 175°C. Henry emphasizes the importance of following the specified quantity of blueberries and chilling times to achieve the best results.
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Lemon tart with blueberries
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