Lemon & Blueberry Swirl Tart - In Pictures
Sweet Shortcrust Pastry / 3 Eggs / Blueberries / 3 Lemons / 1 Orange / 125g Caster Sugar / 150ml Double Cream / Icing Sugar (1)
HEAT oven to 180C
POUR blueberries into a pan with a drop of water and turn heat up
ROLL out pastry on well floured surface
LINE a tin with pastry (2)
COVER pastry with baking paper and baking beans
THROW in oven and blind bake for 8 minutes
STIR blueberries
REMOVE baking paper and beans and return to oven for 5 minutes
RESCUE from oven
SQUASH blueberries against side of pan and take off heat
RUN through a sieve to remove all bits leaving a lovely blueberry sauce (3)
ZEST one lemon then juice all three lemons and the orange (4)
CRACK eggs in large mixing bowl and add sugar (5)
WHISK until smooth
POUR in double cream, lemon/orange juice and lemon zest
COMBINE well and skim off any froth from top of mixture
POUR lemon mix into blind baked pastry
ADD a swirl of blueberry sauce
MAKE patterns in the lemon filling with a fork (6)
BAKE from around 30 minutes
ALLOW to cool before devouring
GO COOK YOURSELF
