“In three words I can sum everything I learned about life … it goes on.” –Robert Frost
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Last weekend was an Easter to remember in more ways than one! With #stayathome in effect due to the coronavirus, worship at our church was via Zoom… loved seeing Pastor Jen’s daughter helping her! With about 6 inches of snow falling it felt more like Christmas than Easter! We usually go to our son’s for dinner on Easter… this year we delivered some pieces of lemon blueberry tart to their back deck!
RECIPE OF THE WEEK
Even though we couldn’t celebrate Easter dinner with family, this spring dessert from Woman’s Day still made it feel like a special day.
LEMON BLUEBERRY POPPY SEED TART
CRUST
- 1 1/4 cup flour, plus extra for the surface
- Pinch of kosher salt
- 1/2 cup (1 stick) unsalted butter, cut into 1/2 inch pieces
- 1/3 cup powdered confectioner’s sugar
- 1 teaspoon poppy seeds
- 1 large egg, lightly beaten
FILLING
- 5 large eggs
- 2/3 cup plus 2 tablespoons white granulated sugar
- 2/3 cup fresh lemon juice (from 3-4 lemons)
- 1 1/2 cup heavy cream
- 1 tablespoon lemon zest
- 6 ounce package blueberries
MAKE THE CRUST
In a large bowl, whisk together the flour and salt. Using your fingers, rub the butter into the flour to form small pebbles. Mix the the sugar and poppy seeds. Add the egg, and with a fork stir quickly to form a soft dough.
Transfer the dough to a piece of plastic wrap and shape into a 1-inch thick disk. Wrap tightly and refrigerate until firm, at least 30 minutes and up to 3 days.
On a lightly floured surface, roll the disk of dough into an 11-inch circle and press into a 9-inch removable-bottom tart pan. Freeze for at least 15 minutes, up to a day.
Heat oven to 400 degrees F. Place a baking sheet on the middle rack. Place a large piece of parchment paper directly on top of the tart. Fill with 2 cups dried beans or rice, pushing them into the edges. Bake for 15 minutes. Remove the parchment and beans and bake until the crust i light golden brown, 5-10 minutes. Transfer to a rack to cool. Reduce oven to 300 degrees F.
MAKE THE FILLING
In a large bowl, whisk together the eggs and 2/3 cup sugar. Add the lemon juice and 1/2 cup heavy cream. whisk to combine. Strain through a mesh sieve if needed to remove pulp, then stir in the lemon zest.
Place the tart on the baking sheet set on the oven rack, then pour in the filling. Bake until just set but with a slight wobble in the center 35-40 minutes. Let cool to room temperature.
In a bowl, whip the remaining cup cream and 2 tablespoons sugar to form soft peaks. Spoon the whipped cream into the middle of the tart and scatter blueberries on top, sprinkling more blueberries on individual pieces for serving.
