Wednesdays Unplugged – Lemon Blueberry Poppyseed Tart

What a lovely winter we’re having this spring…

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!

What a difference a day makes! The airport recorded 8.2 inches of snow Sunday through Tuesday of this first week of spring. The nice thing about spring snow is it melts fairly quickly… it is supposed to be 72 degrees on the Saturday after Easter (a week from tomorrow)! We had fun at Whirlyball this Wednesday night…

RECIPE OF THE WEEK

This is a recipe I pulled out from Easter 2020, during the start of the Covid siege… thought it was worth another look.

LEMON BLUEBERRY POPPYSEED 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.

Written By

I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

Related Posts

Should I Wait for Mortgage Rates To Come Down Before I Move?

🖨 Print Article This is a question I hear a lot these days. Many buyers talk about waiting to buy, thinking interest rates will come down. Others have decided to...

Wednesdays Unplugged – Deep Dark Chocolate Cookies

🖨 Print Article “It has been shown as proof positive that carefully prepared chocolate is as healthful a food as it is pleasant; that it is nourishing and easily digested…...

Subscribe to Our Newsletter for Market Updates & Mid-Century Modern Listings

Our weekly HomesMSP Update includes current local market information and a curated list of mid-century modern properties for sale, plus posts from an inspector, a lender, a stager, info about neighborhoods, life in the Twin Cities… even recipes!

Hidden

Blog Categories

Archives

Sharon and John Hensrud

About Us

The HomesMSP Team is committed to meeting you where you are and listening… really listening to understand you so we can use our extensive knowledge of the market and local neighborhoods to give you personalized service.