Recipe: Blueberry Lemon Tart
1 cup fresh lemon juice (about 6 lemons)
5 tablespoons grated lemon zest
8 tablespoons (1 stick) unsalted butter, melted
6 eggs, lightly beaten
1 cup granulated sugar
9-inch partially baked Sweet Buttery Tart Crust, 1 inch deep (see related recipe)
1-½ cups blueberries, rinsed, sorted, and dried
Confectioners' (powdered) sugar
1. Preheat the oven to 400 degrees.
2. Whisk the lemon juice, grated zest and melted butter in a medium-size bowl. Beat in the eggs and granulated sugar; mix well.
3. Pour into the partially baked tart shell and bake until golden brown, about 20 minutes. Arrange the blueberries (or other fresh fruit) over the warm filling, pressing lightly. When cool, dust with confectioners' sugar.
From "The Silver Palate Cookbook" by Julee Rosso and Sheila Lukins
Sam and Sara Lucchese create handmade pasta out of their kitchen-garage adjacent to their Ballard home. Here, they illustrate the final steps in making pappardelle pasta.