Top with the extra blueberries, slices of confit lemon and some pretty microherbs, if desired. Pipe the meringue onto the tart and brown it using a blowtorch. As the thermometer reaches 120˚C, pour the sugar onto the egg whites, whisking continuously until glossy. At that point, bring the egg whites to stiff Gently heat the sugar and water in a pan, stirring until it reaches 110˚C on a sugar thermometer.
To make the meringue, put the egg whites in a stand mixer, ready to go. Arrange the blueberries in the tart case, cover with the lemon mixture and bake for 30–40 minutes or until the filling has set, but still has a slight jiggle to it. Lower the oven temperature to 150˚C/300˚F/gas mark 2, cover the edges of the tart case with foil and return to the oven for a further 5 minutes. Once the tart case is chilled, line it with more baking parchment and fill it with baking beans.īake for 15 minutes before removing the beans. Preheat your oven to 180˚C/350˚F/gas mark 4. Roll out the pastry to the thickness of a £1 coin and line the tart case, then return the pastry to the fridge for at least an hour. Line the bottom of a 9½in fluted tart case with baking parchment. Bring the pastry together with your hands, wrap it in clingfilm and refrigerate for at least an hour. Next, add the flour and process until uniform in colour. Add the egg yolks and vanilla and process again. Refrigerate for a couple of hours to let the flavours infuse.įor the pastry, combine the butter and sugar in a food processor until pale. Add the cream, lemon zest and juice and mix well.
To make the filling, whisk together the eggs and caster sugar. Country Life's Top 100 architects, builders, designers and gardeners.
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