Този прекрасен сладкиш от лимон и боровинка, напълнен с изящно сирене от лимон, е завършен кремава сметана и гарнитура от захаросана лимонова кора. Марта направи тази рецепта за епизод 706 на Марта Бейкс.
This beautiful lemon and blueberry tart, filled with delicate lemon cheese, is finished with creamy whipped cream and garnished with candied lemon peel. Martha made this recipe for episode 706 of Martha Bakes. Source: Martha Stewart Living, May 1999. 8 servings. Ingredients: 6 lemons, zested, 2 cups granulated sugar, superfine sugar for dusting, all-purpose flour for dusting, Easy Pate Sucree for Tarts, Lemon Curd for Lemon-Blueberry Tart, 1 cup heavy cream, 2 tablespoons granulated sugar, 1 cup blueberries, rinsed and picked over, 3 tablespoons apricot jam. Instructions: 1. Make candied lemon peel: Use a vegetable peeler to remove strips of zest from lemons in vertical strips. Use a knife to remove any white pith; cut zest into thin strips as thinly as possible. Bring 4 cups water to a boil in a medium saucepan. Add zest; blanch for 1 minute, drain and rinse under cold water. In another medium saucepan, combine sugar and 2 cups water; bring to a simmer. Cook until sugar is completely dissolved, about 2 minutes. Add lemon zest. Simmer until translucent, about 30 minutes. Drain zest and let cool on a wire rack. Place superfine sugar in a small bowl, add zest and toss to coat. Shake off excess sugar with a fork. Store in an airtight container for several weeks. 2. Lightly flour a clean work surface. Roll out the dough into a 13-inch circle and fit it into the bottom and 2 inches up the sides of an 8-inch springform pan. Trim excess dough around the perimeter with a pastry cutter. Freeze until firm, about 40 minutes. 3. Preheat oven to 425 degrees. Place the pan on a baking sheet. Carefully line the dough with parchment paper, pressing it into the corners and edges and weighing it down with beans, rice or pie weights. Bake for about 20 minutes. Remove the paper and weights and continue baking until the crust is light brown, about 15 minutes more. Transfer to a cooling rack. Reduce oven temperature to 375 degrees. Spread the lemon curd into the shell and return to the oven until the curd is set, 30 to 40 minutes. Transfer to a cooling rack and let cool to room temperature. Chill
Eric
27.04.2023 @ 00:43
This beautiful lemon and blueberry tart, filled with delicate lemon cheese, is finished with creamy whipped cream and garnished with candied lemon peel. Martha made this recipe for episode 706 of Martha Bakes. Source: Martha Stewart Living, May 1999. 8 servings. Ingredients: 6 lemons, zested, 2 cups granulated sugar, superfine sugar for dusting, all-purpose flour for dusting, Easy Pate Sucree for Tarts, Lemon Curd for Lemon-Blueberry Tart, 1 cup heavy cream, 2 tablespoons granulated sugar, 1 cup blueberries, rinsed and picked over, 3 tablespoons apricot jam. Instructions: 1. Make candied lemon peel: Use a vegetable peeler to remove strips of zest from lemons in vertical strips. Use a knife to remove any white pith; cut zest into thin strips as thinly as possible. Bring 4 cups water to a boil in a medium saucepan. Add zest; blanch for 1 minute, drain and rinse under cold water. In another medium saucepan, combine sugar and 2 cups water; bring to a simmer. Cook until sugar is completely dissolved, about 2 minutes. Add lemon zest. Simmer until translucent, about 30 minutes. Drain zest and let cool on a wire rack. Place superfine sugar in a small bowl, add zest and toss to coat. Shake off excess sugar with a fork. Store in an airtight container for several weeks. 2. Lightly flour a clean work surface. Roll out the dough into a 13-inch circle and fit it into the bottom and 2 inches up the sides of an 8-inch springform pan. Trim excess dough around the perimeter with a pastry cutter. Freeze until firm, about 40 minutes. 3. Preheat oven to 425 degrees. Place the pan on a baking sheet. Carefully line the dough with parchment paper, pressing it into the corners and edges and weighing it down with beans, rice or pie weights. Bake for about 20 minutes. Remove the paper and weights and continue baking until the crust is light brown, about 15 minutes more. Transfer to a cooling rack. Reduce oven temperature to 375 degrees. Spread the lemon curd into the shell and return to the oven until the curd is set, 30 to 40 minutes. Transfer to a cooling rack and let cool to room temperature. Chill