Efrat's Notebook

Blueberry Tart Draft

A blueberry tart on shortcrust, with a thin layer of raspberry jam under the fruit and a lemony cream custard baked over the top.

  • Prep25 min
  • Cook35 min
  • Rest30 min
  • Total1 hr 30 min
  • KashrutDairy

What you need

Amount:×1

Shortcrust

Filling

How I make it

Crust

  1. Pulse the flour, butter and powdered sugar in a food processor until crumbly.

  2. Beat the yolks with the water, pour over the crumbs and process about 1 more minute, until a dough forms.

  3. Wrap in plastic wrap and refrigerate for 30 minutes.

Filling and baking

  1. Preheat the oven to 375°F (190°C).

  2. Roll out the dough and fit it into a tart or pie pan.

  3. Spread the jam over the dough and arrange the blueberries on top.

  4. Beat the egg with the sugar until the sugar dissolves and the egg is a little foamy. Add the cream and lemon zest.

  5. Pour the mixture over the blueberries and bake for about 35 minutes.

Source: ChefEf (chefef.com)