Lemon Tart with Marionberry sauce
by Irene Vlach
Ingredients
- 1 3/4 cup farine
- 1/2 cup sucre en poudre
- sel
- 1 oeuf
- 1 stick beurre, softened
- 3 oeuf
- 1/2 cup sucre
- 1 1/2 Tbsp citron, 2 citrons, zeste
- 1/2 cup citron, jus
- 1/2 stick beurre, temp. de la chambre
- 2 cup marionberries, frais ou congeles
- 1 1/2 Tbsp sucre
- 1 tsp miel
- 1 tsp vinaigre balsamique
- 8-10 brins menthe, fraiche
- bleuets ou fraises, optional
Instructions
Shell: Mix the flour, sugar and salt until blended. Add the egg and butter and mix until blended. Do not overmix. Gather the pastry into a ball. Shape into a flattened round, cover with plastic wrap, and let rest in the frige for 30'. Roll the pastry 2" larger than a 9 1/2" tart pan. Place the dough over the pan, pressing firmly against the bottom and sides. Crimp the edges of the tart shell and prick a few times with a fork.
350 F, 10-12', until light brown. Cool.
Lower the oven temp. to 325.
Filling: in a medium saucepan, mix the eggs, sugar, lemon zest and lemon juice until blended. Add the butter and cook over VERY LOW heat until the butter melts. Pour the lemon mixture into the cooled tart shell and bake until set, 25-30', or until set. Cool completely.
Sauce: in a medium saucepan, combine the berries, sugar, honey and vinegar and cook over medium heat until the sugar disolves. Set aside.
Serving: spoon 2 Tbsp of the berry sauce over a slice of pie and garnish with a sprig of fresh mint. Optional: sprinkle some fresh blueberries and strawberries over the marionberry sauce.
Journal.