Wild Blueberry Lemon Tart

As you will note on the post directly below, I was gifted a generous haul of hand-picked Nova Scotia wild blueberries. I've made muffins and I've eaten them in a bowl with milk and sugar like when I was a kid but there's just something about the combination of blueberry and lemon that seems oh so right.

Crisp, buttery, sea salt-flecked shortbread crust topped with blueberry compote smothered in a lemony mousse-like filling, baked to a slight wobble in the center.

Ummmm, that's not even a yes, that's a resounding HELL YES.

Wild Blueberry Lemon Tart

Shortbread Crust (from Joy The Baker's Classic Lemon Bars)

1/2 butter, soft

1/2 C sugar

1 C flour

pinch salt (I used sea salt)

- preheat oven 350º - line a 9-inch tart tin with aluminum foil - in a stand mixer, beat butter and sugar until light and fluffy - add flour and salt - mix until well incorporated and crumbly - dump into tart tin and press evenly over bottom of tin and up along sides - bake 20-22 minutes or until golden all over - cool on rack - reduce oven temperature to 325º

Wild Blueberry Compote (adapted from Bon Appetit)

1.5 C wild blueberries

1/4 C sugar

2 Tbsp lemon juice

1 tsp vanilla

1 tsp butter

- combine wild blueberries, sugar, lemon juice and vanilla in a pan - bring to a boil and simmer 8-10 minutes until syrupy - remove from heat and stir in butter until completely mixed in - pour compote into prepared shortbread crust

Lemon Filling (original recipe here)

3 eggs

1/2 C flour

1/2 tsp salt

1 C sugar

125g butter, melted

1/2 C lemon juice

300mL heavy cream

zest of 3 lemons

- whisk eggs in stand mixer until well combined - add flour and salt and mix until smooth - add sugar and whisk until well combined - add melted butter and whisk until well combined - add lemon juice and cream and whisk until well combined - last, mix in lemon zest until well combined

- pour lemon mixture over blueberry compote in crust - carefully place on baking sheet and place in oven - bake 30 minutes or until almost set with a slight wobble (read a little jiggly) in the centre - cool completely in the tin on a rack - carefully remove foil and slide tart onto serving tray - cut into slices and serve