Monday, August 10, 2009

Blueberry-Lemon Bars

This recipe was actually for Cranberry-Lemon Bars, but since cranberries aren’t usually harvested until the fall, usually late September or early October, I substituted blueberries since they are in season right now and I just received a bag full of fresh blueberries from my CSA share. These bars were so delicious! It's the perfect bite of something fruity and sweet!

Adapted from: Cranberry-Lemon Bars, Stonewall Kitchen Harvest

For the Blueberry Puree
2 ½ cups (8 ounces) fresh blueberries
½ cup
vanilla sugar

For the Crust
1 ½ cups all-purpose flour
¼ cup plus 2 tablespoons confectioners’ sugar
¾ cup (1 ½ sticks) unsalted butter, softened and cut into cubes

For the Lemon Filling
2 large eggs
¾ cup plus 2 tablespoons sugar
½ teaspoon baking powder
Pinch of salt
2 tablespoons grated lemon zest
2 ½ tablespoons fresh lemon juice

Confectioners’ sugar, for topping

To make the blueberry puree: Combine the blueberries and ½ cup of water in a small saucepan and bring to a boil over medium heat. Stir and cook until the berries burst and the mixture reduces to about ¾ cup, about 8 to 10 minutes. Remove from the heat and stir in the sugar. Strain the mixture through a sieve into a bowl; you should have around ¾ cup. (The puree can be made 1 day ahead of time; cover and refrigerate until ready to use.)

Position a rack in the middle of the oven and preheat the oven to 350 degrees F.
To make the crust: Mix the flour and the confectioners’ sugar in a medium bowl. Add the butter and, using your hands or a pastry blender, mix well until the butter breaks down into small pea shapes. Press the crust evenly into the tart pan with your hands (it will be very dry and crumbly), building a ½-inch edge up the sides. Bake for 15 minutes and remove the crust from the oven.

While the crust is baking, make the lemon filling: Using an electric mixer, beat the eggs and sugar for about 3 minutes, or until they are light in color. Add the baking powder, salt, lemon zest, and lemon juice and beat for another 2 to 3 minutes, or until the mixture is light and frothy.

Use a spoon or soft spatula to spread the blueberry puree on the bottom of the hot crust, creating a thin layer. Pour on the lemon mixture and place the tart (in its pan) on a cookie sheet. Bake 30 to 35 minutes. If the top of the pastry begins to turn brown, very loosely place an aluminum foil “tent” over it, being careful not to let the foil touch the tart, or it may stick to the surface. Bake until a toothpick inserted in the center comes out clean. Let cool to room temperature in the tart pan. To remove the sides of the plan, gently lift the bottom of the tart up and out of the pan with a narrow spatula. Cut into 16 squares; transfer the squares to a serving plate. Sift the confectioners’ sugar on top before serving.

1 comment:

  1. I have been looking for recipe ideas for the gallon of blueberries I bought. This is perfect. Yes, at some point it seemed like a good idea to buy a gallon of blueberries.