Instructions:
1. Make the crust:
In a food processor (or by hand), mix flour, sugar, and salt. Add cubed butter and pulse until it resembles coarse crumbs. Add egg yolk and water until dough starts to come together. Form into a disk, wrap in plastic, and chill for 30 minutes.
2. Pre-bake the crust:
Preheat oven to 375°F (190°C). Roll dough and press into a 9-inch tart pan. Prick with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights, and bake 10 more minutes until lightly golden. Let cool slightly. 3. Make the lemon filling: In a bowl, whisk eggs and sugar until smooth. Add lemon juice, zest, heavy cream, and flour. Mix well. Strain mixture through a sieve into a clean bowl (optional, for smoothness). 4. Assemble & bake: Pour lemon filling into the pre-baked crust. Bake at 325°F (160°C) for 25–30 minutes or until just set (center should jiggle slightly). Cool completely. 5. Add topping: Top with fresh blueberries once cooled. Optional: Dust with powdered sugar and garnish with lemon zest or edible flowers.
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