This is a favorite recipe of Chef Faith Anaya with the program Arkansas and two of her students. This is a great recipe for kids to help out with!
- Category: Dessert
- 6 tablespoons butter
- 1 tablespoon vegetable oil
- 3 tablespoons water
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 1 1/2 cups flour
- 6 egg yolks, beaten
- 1 cup granulated sugar
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup (1 stick) unsalted butter, cut into small pieces
- 1 tablespoon grated lemon rind
- 1-2 cups blueberries
- 1 tarte pan with removable bottom
For the Crust
- Preheat oven to 400 degrees.
- First, make the crust. In a large glass bowl, combine the butter, oil, water, sugar, and salt.
- Microwave until the mixture is boiling, about 1 minute.
- Very, very carefully remove bowl from microwave, add 1 cup flour quickly and stir until it forms a ball.
- Keep adding flour, one spoonful at a time until the dough pulls off the sides of the bowl.
- Press the dough into the tart pan and pierce with a fork.
- Bake at 400 degrees for 15 minutes, until crust is light brown and shows fine cracks.
- Remove carefully from oven. Cool completely on a wire rack.
- Strain the beaten egg yolks through a sieve into a medium-size heavy saucepan,
- Add the sugar and lemon juice, stir to combine, and cook over low heat, stirring constantly, for about 10 to 12 minutes, until the mixture thickens and coats the back of a wooden spoon.
- Remove from heat and stir until the mixture cools just slightly.
- Stir in the butter, one piece at a time, until fully incorporated.
- Add the rind.
- Let cool completely.
- After both the shell and the curd have completely cooled, remove the shell from the pan to a decorative plate.
- Spread the lemon curd over the bottom of the tart shell.
- Sprinkle with fresh blueberries.
- Chill for 20-30 minutes, then serve immediately.