Lemon Tart with Blueberry Sauce (Django)

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For the Pate Sucree:

1 ½ cups All Purpose Flour1/8 teaspoon Salt½ cup Unsalted Butter1/4cup Granulated sugar1  Whole Large Egg, lightly beatenCold water, as needed

            Preheat oven to 400F

Combine flour, and salt in a medium mixing bowl, set aside. Using electric mixer, cream together the butter and sugar until they have doubled in volume. Add the flour, and salt to the butter mixture. On low speed “cut” the butter into the flour until you have achieved a coarse mealy texture. Add the egg and mix until dough forms a ball, use cold water if necessary. Flatten dough into a disc, wrap, and refrigerate for at least 30 minutes.

            Lightly dust work surface, and roll dough out until it is approximately 2 inches wider than your pan (about ¼ inch thick). Fold dough in quarters for easier transportation, and unfold into your pan. Press dough into the corners of the pan, and trim any excess from edges. Using the tines of a fork, make several pokes in the bottom of the dough to prevent crust from rising. Bake at 400F for 10-15 minutes, or until golden brown.


For the Sabayon:

            2 Large Eggs            2 Large Egg Yolks            ¾ cup Sugar            ½ cup Fresh Lemon Juice            6 tablespoons Unsalted Butter


You will need a metal bowl, and a sauce pan that is slightly smaller (so your bowl can sit on top of the pan). Fill sauce pan halfway with water, and bring to a boil. In the metal bowl, combine eggs, egg yolks, and sugar whisking them together until they are light and foamy. Using a towel or hot pad to hold the bowl, place it on top of the sauce pan, and whisk yolks until they become thick. You should be able to see “tracks” from the whisk, and the egg should have become very light in color. Continuing to whisk, add 1/3 of the lemon juice. The egg will reach the same consistency as before; at this point add another 1/3 of the lemon juice. When consistency tightens again add the remaining lemon juice, and allow egg to tighten once again. Remove the bowl from the heat, and add the butter, stirring until it is completely incorporated. Pour sabayon into the tart shell. Using the broiler setting in your oven, lightly brown the sabayon. Allow tart to chill in the refrigerator for at least 1 hour until set.


For the Blueberry Sauce:

            1cup Blueberries            ¼ cup Sugar            2tablespoons Cornstarch


In small sauce pan, combine blueberries and sugar. Cook on low heat until sugar has dissolved, and liquid is simmering. Mix cornstarch with a little cold water, and slowly pour into blueberries while stirring. Allow sauce to simmer for a few minutes and thicken. Remove from heat, and allow to cool before use.


Abbe's Pairings:

Schramsberg 2007 Blanc de Noirs – A creamy mouthfeel with delicate touches of raspberries and strawberries.


Royal Tokaji 2009 MAD Cuvee Late Harvest Tokaji – Beautiful wildflower aromas and juicy acidity to hold up the candied orange, apricot and grapefruit flavors.


Domaine Christian Drouin Comte Louis de Lauriston Cidre Bouche Brut – Fruity apple and white flower aromas give way to a baked apple richness that finishes dry.


For more information on Django, visit their website here and for more information on Gateway Market and their wine selection, visit their website here.



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