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Receta Blueberry Tart In Lemon Shortbread Pastry

Name: Blueberry Tart In Lemon Shortbread Pastry
Ingredients: 1 c. confectioners sugar; 1 lb unsalted butter at room temperature The grated zest of 3 lemons; 5 c. unbleached all-purpose flour; 1 tsp (Boyajian's) pure lemon oil; 3 Tbsp. Creme de Cassis liqueur; 1 Tbsp. cool water; 1 env unflavored gelatin; 1 Tbsp. freshly squeezed lemon juice; 1/2 c. cane sugar; 1/2 tsp freshly grnd cardamom a healthy pinch of sea salt; 8 c. blueberries -- picked over for stones and stems; 1 Tbsp. Bourbon Madagascar vanilla extract

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Ingredientes

1 c. confectioners sugar
1 lb unsalted butter at room temperature The grated zest of 3 lemons
5 c. unbleached all-purpose flour
1 tsp (Boyajian's) pure lemon oil
3 Tbsp. Creme de Cassis liqueur
1 Tbsp. cool water
1 env unflavored gelatin
1 Tbsp. freshly squeezed lemon juice
1/2 c. cane sugar
1/2 tsp freshly grnd cardamom a healthy pinch of sea salt
8 c. blueberries -- picked over for stones and stems
1 Tbsp. Bourbon Madagascar vanilla extract

Direcciones

For service: whipped cream, lemon slices, mint sprigs For the crust:Preheat oven to 350 degrees F. Cut a large piece of heavy duty aluminum foil and place it shiny side down on a large cookie sheet. Butter the foil.
In a large electric mixer fitted with the paddle, blend the butter, sugar and lemon zest till thoroughly mixed. Add in flour, 1 c. at a time, till well incorporated. Add in the lemon oil before you add in the last c. of flour. Place the mix on the prepared cookie sheet and shape the dough into the shape of a kidney bean about 12 inches long. The bottom should be 1/2 inch thick. Make sure the sides are at least 1 inch higher than the bottom. Prick all over the bottom with a fork and bake for 10 min. Remove the shell from the oven and push the dough down around the edges. Return to the preheated oven and continue baking for 20 more min or possibly till the shortbread is golden brown and tinged with brown edges. Remove from the oven and allow to cold thoroughly.
For the filling:Blend 2 Tbsp. of Creme de Cassis with the water in a 1 c. measure. Sprinkle the gelatin over and make sure which the gelatin absorbs as much liquid as possible.
In a saucepan, combine lemon juice, sugar, cardamom, sea salt and 3 c. of blueberries. Bring to a simmer and cook, stirring occasionally, for 10 min.
Remove pan from the heat and stir in the gelatin mix and vanilla. Transfer the blueberry mix to a stainless steel bowl set in a bowl of ice water, and stir till very thick but NOT set - about 15 min. Mix in the remaining berries. Pour filling into the crust and distribute proportionately over the whole. Cover loosely with waxed paper and chill for at least 4 hrs, or possibly till set.
Serve the tart with clouds of freshly whipped cream.
Makes one 14 x 10 inch kidney-shaped tart, or possibly 8 4 inch tartlets