Lemon, Olive Oil and Blueberry Tart

MAKES A 27CM TART, SERVING 8 PEOPLE

PASTRY:

½ quantity of Gingerbread Crust Sweet Pastry

FILLING:

2 tbsp lemon zest

1 cup lemon juice

1 cup caster sugar

2 tsp cornflour

2 large whole eggs

3 large egg yolks

140g unsalted butter, roughly

chopped

3 tbsp fruity olive oil

200g fresh or frozen blueberries

GLAZE:

1 quantity of Apricot Glaze

200g crème fraîche

Method:

Make a half-quantity of Gingerbread Crust Sweet Pastry ahead and rest it as required. Roll out the pastry on a lightly floured surface to 3mm thick and line a 27cm round loose-bottomed tart tin, trimming the edges. Refrigerate for 1 hour.

Line the tart with aluminium foil and fill with baking blind material. Bake blind in a preheated 180°C oven for 10 minutes. Remove foil and weights and bake the shell until dry and crisp (10 minutes). Transfer to a rack to cool completely, about 30 minutes.

For the filling, whisk together lemon zest and juice, sugar, cornflour, whole eggs and yolks in a medium saucepan and bring to the boil over a medium heat, whisking constantly. Boil for 2 minutes, whisking constantly, until thick. Remove from the heat and whisk in butter and olive oil until smooth.

Pour lemon filling into cooled pastry case and scatter with blueberries. Pat blueberries down slightly with a spatula and chill until set, at least 2 hours. Brush with Apricot Glaze and slice into wedges. Serve with a dollop of crème fraîche.

Lemon, Olive Oil and Blueberry Tart