For the crust:
1 stick cold butter, cut into pea size pieces
1/4 cup sugar
1 1/4 cup regular or gluten-free flour, plus extra for rolling dough (depending on your needs!)
1 egg yolk
Pinch of salt
2 to 4 tablespoons cold water ( I used 4)
For the curd:
3/4 cup Meyer lemon juice
3 Meyer lemons, zested
1 1/3 cups sugar
Pinch of salt
1 1/2 sticks butter, cut into pats
If desired, for the garnish:
1 pint blueberries
2 tablespoons sugar
2 tablespoons Meyer lemon juice
Special equipment needed:
1 pound dried beans or rice
10-inch tart pan
Preheat the oven to 425 degrees F.
For the dough:
Put the butter, sugar, flour, egg yolk and salt in a food processor and pulse for 30 to 60 seconds or until the mixture has a grainy consistency. Add half of the water and pulse the food processor 2 to 3 times. The dough should start to come together. If desired, add the remaining water. (I did!) Check the consistency by clenching a small handful in your fist. If the dough stays together it is the proper consistency. If not, pulse the dough with a little more water. When the dough has reached the right consistency, set it on parchment paper that has been dusted with flour (or gluten-free flour, depending on your needs!) Dust with more flour (GF flour). Top with another piece of parchment paper. Flatten slightly using the heel of your hand. Put the entire thing into a plastic bag and refrigerate for at least 30 minutes.
When ready: Set the dough, including parchment paper, on a clean work surface. Roll the dough out to 1/8 to 1/4-inch in thickness between the paper.
Peel off the parchment paper and roll the dough gently into a tube. Then lay the dough in the tart pan, unrolling as you go. Push the dough into the sides of the tart pan. Roll dough over the top edge of the tart pan, then cut the extra dough from the pan. (You need this extra bit because the dough will shrink when it bakes.) Cover the dough with parchment paper and gently poke holes in the paper. Fill the tart shell with the dried beans or rice and place in the preheated oven. Bake for 10 to 12 minutes, remove the parchment and beans/rice and bake for 3 to 5 minutes more. Remove the tart shell from the oven and cool. The dough should be golden and crisp.
For the curd:
Preheat the oven to 300 degrees F.
In a bowl, combine the lemon juice, zest, sugar, eggs and salt. Whisk until combined. Place the mixture in a saucepan and bring to a medium heat. Cook, whisking constantly, until the mixture has thickened. This takes about 12 to 15 minutes. Remove from heat. Whisk in the butter, 2 pats at a time until it's incorporated and the mixture is a silky consistency.
Pour the lemon curd into the prepared tart shell and bake in the preheated oven until the lemon curd has set, about 15 minutes. Let cool completely before cutting.
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