Here we are, Labor Day has passed, summer is almost over. Recent weeks have been devastating for Santa Cruz County and California with huge fires burning and thousands of people evacuated. Many people lost their homes and all their belongings and some lost their lives. My heart goes out to all of them. For a couple of days Santa Cruz had the worst air quality in the world. My husband and I decided to go to our mountain cabin. I packed some personal stuff, just in case. I also took one of my favorite cookbooks called Chez Panisse Fruit by Alice Waters that had not been packed away during my remodel. From this book I would like to share a scrumptious recipe for a blueberry lemon tart. I have made many recipes from this book and have never been disappointed. I make her apricot jam every year and never get tired of it. I like everything about this book, the recipes, the layout, and the illustrations. I also have been fortunate enough to eat at Chez Panisse in Berkley many times. Alice Waters is a great cook and shares her talent with children and young adults, which I think is wonderful. She was a pioneer in the farm-to-table movement.
I baked the lemon tart twice, once in the first week of August and then again last week. Even my husband who usually goes for the sweeter versions when it comes to dessert liked this tart.
The flavors in this tart are phenomenal, with the crispness and rich butter flavor of the páte sucrée, and the sweet tart flavor of the blueberries combined with the zesty lemon curd. It is a perfect combination for your taste buds. If you bake this, I hope you enjoy this tart as much as we have.
If you are interested in some different lemony or blueberry desserts click on the photo for my blogpost and the recipe.
The pâte sucrée is easy to make. I baked mine a day before I added the filling. You might have some leftover dough, which you can be used to a cookie a cookie or two. If you have enough you can make a mini tart. The eggs and butter should be at room temperature. You can use an 11-inch round tart pan with a removable button or 8 individual 4-inch tart pans. I think this tart would also look good in a rectangular tart pan. The dough is easy to work with. I think frozen blueberries would be fine in this recipe.
WELCOME TO SUNNY COVE CHEF
Thank you for visiting my blog. My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.