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Lemon tart with blueberries
The pastry here is from the California chef Lindsey Shere and it’s wonderful – thin and buttery and almost biscuity. You make it in a slightly different way, creaming the butter and sugar for it and then smearing it little by little with the heel of your hand (the French term is ‘fraisage’) once the flour has been added. There are good how-to videos online for the pastry method.
Do follow the chilling times and only add the amount of blueberries given here, otherwise they’ll bleed too much.
Requires 3 hours chilling
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