Serves 8. Recipe from Judith Couvillion-Piker, of Baton Rouge, is a finalist in the dessert category of The Advocate’s Thanksgiving Recipe Contest sponsored by Calandro’s Supermarket.
Short Crust Pastry
7 ozs. all-purpose flour
1/2 tsp salt
41/2 ozs. butter
1 large egg
6 egg yolks
1/2 cup freshly squeezed lemon juice
1 cup sugar
1 stick butter cut into small pieces
1 tbl. grated lemon rind
2 cups blueberries (or other seasonal fruits, such as strawberries or figs)
1. Preheat oven to 360 F.
2. To make pastry: In food processor, combine flour, salt and butter. Run it for 10 seconds until you get bread-crumb consistency. Add in egg and mix until dough forms a ball. If dough is still a little dry, add in a little water (a tiny splash at a time until the dough comes together. Roll the dough out on a floured surface and transfer to a tart pan. Prick the bottom and sides of dough with a fork. Bake in preheated oven for 10 minutes.
3. To make lemon curd: Beat eggs for 7 minutes. Add lemon juice and sugar to combine. Cook over low heat, stirring constantly for 10 minutes until thick. Remove from heat. Add butter. Stir. Add lemon rind and stir. Cool.
4. Spread lemon curd on pastry in tart pan. Top with 2 cups blueberries or other fresh fruit. Serve.