Lemon Tart with a Blueberry Blanket

I've recently just discovered tarts. Don't get me wrong, it's not like I'm not over the pie situation or anything it's just that I've decided that there might be room in my heart for another pastry-style dessert right there next to my beloved pumpkins, chocolate silks, cherries, apples and lemon meringues.

My mother gave me a coupon to a local housewares store for my birthday several years ago and I saw a fancy tart pan and thought, "Hmmm . . . I don't have a tart pan . . . maybe I should have a tart pan . . . having a tart pan would mean I could make tarts . . . I think I would really, really like tarts . . . "

So I plopped down my coupon and got this fancy schmancy pan, put it in my cupboard and there it sat. It wasn't until this past month when I remembered it, dug it out and decided that this was the month that I was going to reopen the possibility of a relationship.

The results were wonderfully pleasing. In fact I've made a couple tarts since then and what I like is that they're easier to make then a full-on pie because the pastry is easier to fit in the pan, there's no fitting the top crust or folding over and crimping, none of the stuff that just takes precious minutes away from the part I like best: having a finished pie ready to eat.

Long story less long here's my most recent tart love. Any basic lemon pudding will do--if you want to simply things use a refrigerated pie crust and a box of cook-and-serve lemon pudding that would be perfectly acceptable. And for the top, raspberry or strawberry or cherry would also be a good substitute. Not as good as blueberry but still really good. I hope the recipe I'm including for the blueberry topping makes the right amount, when I whipped this together I eyeballed it and it came out fine so I'm trying to be as exact as I can.

one refrigerated pie crust
whipping cream

For lemon filling:
6 tablespoons cornstarch
1 1/2 cups sugar
1/4 teaspoons
1/2 cup cold water
1/2 cup lemon juice
1 1/2 cups boiling water
3 tablespoons butter
3 egg yolks

For topping:
2 cups blueberries
3/4 cup water
2 tablespoons lemon juice
1/4 cup sugar
2 tablespoons cornstarch

Form pie crust into the greased tart pan. Prebake according to directions on the box and let it cool completely.

For the lemon filling combine the sugar, cornstarch and salt in a pan. Slowly stir in the cold water and lemon juice then while whisking add the boiling water. Gradually bring the mixture to a boil, stirring constantly. Once boiling remove from the heat and stir in the butter. In a separate bowl beat the egg yolks then add about 1/3 cup of the hot lemon filling to the egg yolks, beating to combine. Then add the entire lemon-egg mixture back to the pan and return to the heat and cook for about a minute longer until thickened.

Allow the mixture to cool a bit with a piece of plastic wrap over the top to prevent a skin from forming. Once it's cooled a bit pour it into the prepared tart crust.

In a smaller saucepan combine the ingredients for the blueberry topping, stirring thoroughly. Bring to a boil until thickened. Allow it to cool a bit before spooning it onto the top of the tart.

Serve with whipped cream on top.

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