Blueberry Lemon Tart: The Ultimate Recipe and Baking Guide

Neiman Marcus Casserole: Prepare to be utterly captivated by this dish, a symphony of cheesy, creamy, chicken-y goodness that will have your family begging for seconds! Have you ever tasted something so comforting, so decadent, and so surprisingly easy to make that you just had to share it with everyone you know? That’s exactly the experience you’re about to have with this recipe.

While the exact origins of the Neiman Marcus Casserole remain shrouded in a bit of culinary mystery, legend has it that this dish gained popularity through a chain letter recipe exchange, perhaps even circulating with a (likely apocryphal) story of its origin at the famed Neiman Marcus department store. Regardless of its true beginnings, this casserole has become a beloved staple in potlucks, family gatherings, and weeknight dinners across the country.

What makes this casserole so irresistible? It’s the perfect combination of textures – the tender chicken, the creamy sauce, and the crunchy topping create a delightful experience with every bite. The savory flavors are comforting and familiar, yet the dish feels special enough to serve to guests. Plus, it’s incredibly convenient! With just a few simple ingredients and minimal prep time, you can have a crowd-pleasing meal on the table in no time. Get ready to experience the magic of this classic casserole!

this Recipe

Ingredients:

• For the Crust:
• 1 ½ cups all-purpose flour
• ½ cup (1 stick) cold unsalted butter, cut into small cubes
• ¼ cup granulated sugar
• ¼ teaspoon salt
• 4-6 tablespoons ice water
• For the Lemon Filling:
• 1 cup granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 1 cup water
• ½ cup fresh lemon juice (from about 3-4 lemons)
• 2 tablespoons unsalted butter
• 2 large egg yolks, lightly beaten
• 1 teaspoon lemon zest
• ½ teaspoon vanilla extract
• For the Blueberry Topping:
• 2 cups fresh blueberries, rinsed and patted dry
• ¼ cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

Preparing the Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt. This ensures the salt and sugar are evenly distributed throughout the flour, which is crucial for a consistent crust.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to prevent the butter from melting), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter – these are what create flaky layers in the crust.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. The amount of water needed will vary depending on the humidity. Stop adding water when the dough just comes together and forms a ball. Be careful not to overmix, as this will develop the gluten in the flour and result in a tough crust.
4. Form the Dough: Gently flatten the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out and preventing it from shrinking during baking. Chilling the butter also helps maintain its solid state, contributing to flakiness.
5. Roll Out the Dough: On a lightly floured surface, roll out the dough into a 12-inch circle. The dough should be thin enough to easily fit into your tart pan, but not so thin that it tears easily.
6. Transfer to Tart Pan: Carefully transfer the rolled-out dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan.
7. Trim and Crimp the Edges: Trim any excess dough from the edges of the pan. You can use a rolling pin to roll over the top of the pan, or simply trim with a knife. Crimp the edges of the crust to create a decorative border. This also helps to prevent the crust from shrinking too much during baking.
8. Pre-Bake the Crust: Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. This will prevent the crust from puffing up during baking. Bake for 15 minutes.
9. Remove Weights and Bake Further: Remove the parchment paper and pie weights. Bake for another 10-15 minutes, or until the crust is lightly golden brown. Watch it carefully to prevent burning.
10. Cool Completely: Let the crust cool completely in the tart pan before adding the filling. This is important to prevent the filling from seeping into the crust and making it soggy.

Making the Lemon Filling:

1. Combine Dry Ingredients: In a medium saucepan, whisk together the sugar, cornstarch, and salt. The cornstarch acts as a thickening agent, creating a smooth and creamy filling.
2. Add Water and Lemon Juice: Gradually whisk in the water and lemon juice until the mixture is smooth and there are no lumps of cornstarch.
3. Cook the Filling: Cook the mixture over medium heat, stirring constantly, until it comes to a boil and thickens. This usually takes about 5-7 minutes. Be sure to stir constantly to prevent the filling from scorching on the bottom of the pan.
4. Temper the Egg Yolks: In a small bowl, whisk the egg yolks lightly. Gradually whisk a small amount of the hot lemon mixture into the egg yolks to temper them. This prevents the egg yolks from scrambling when added to the hot filling.
5. Add Egg Yolks to Filling: Pour the tempered egg yolk mixture back into the saucepan with the remaining lemon mixture. Cook for another minute, stirring constantly, until the filling is thick and glossy.
6. Remove from Heat: Remove the saucepan from the heat and stir in the butter, lemon zest, and vanilla extract. The butter adds richness and shine to the filling, while the lemon zest enhances the lemon flavor.
7. Pour into Crust: Pour the lemon filling into the cooled tart crust. Spread it evenly to ensure a consistent layer.
8. Chill: Cover the tart with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 2 hours, or until the filling is set. This allows the filling to firm up and develop its flavor.

Preparing the Blueberry Topping:

1. Combine Ingredients: In a medium saucepan, combine the blueberries, sugar, lemon juice, and cornstarch. The lemon juice brightens the flavor of the blueberries and helps to break them down slightly.
2. Cook the Topping: Cook the mixture over medium heat, stirring occasionally, until the blueberries release their juices and the mixture thickens. This usually takes about 5-7 minutes. The cornstarch will help to create a glossy sauce.
3. Cool Slightly: Remove the saucepan from the heat and let the blueberry topping cool slightly before adding it to the tart. This prevents the topping from melting the lemon filling.

Assembling the Tart:

1. Arrange Blueberry Topping: Spoon the cooled blueberry topping over the chilled lemon filling. Spread it evenly to cover the entire surface of the tart. You can create a decorative pattern with the blueberries if you like.
2. Chill Again (Optional): For best results, chill the tart for another 30 minutes before serving. This allows the blueberry topping to set slightly and the flavors to meld together.
3. Serve: Remove the tart from the tart pan by gently lifting it from the removable bottom. Slice and serve. You can garnish with a dollop of whipped cream or a sprig of mint, if desired.

Conclusion:

This Blueberry Lemon Tart isn’t just a dessert; it’s a burst of sunshine on a plate, a symphony of sweet and tart that will leave you craving more. I truly believe this recipe is a must-try for anyone who appreciates a homemade treat that’s both impressive and surprisingly easy to create. The vibrant blueberries, the zesty lemon curd, and the buttery, crumbly crust all come together in perfect harmony, creating a flavor profile that’s simply irresistible.

Why is this Blueberry Lemon Tart a must-try? Because it’s more than just a recipe; it’s an experience. It’s the satisfaction of creating something beautiful and delicious from scratch. It’s the joy of sharing it with loved ones and watching their faces light up with every bite. It’s the perfect balance of flavors and textures that will tantalize your taste buds and leave you feeling utterly content. Plus, let’s be honest, who can resist a gorgeous tart bursting with fresh blueberries?

But the best part? This recipe is incredibly versatile! Feel free to experiment with different variations to make it your own. For a richer flavor, try using brown butter in the crust. If you’re feeling adventurous, add a hint of lavender to the lemon curd for a floral twist. You could even swap out the blueberries for raspberries or blackberries for a different berry experience.

Serving Suggestions:

* Serve chilled with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
* Dust with powdered sugar for an extra touch of elegance.
* Garnish with fresh mint leaves or lemon zest for a pop of color.
* Pair it with a glass of chilled Moscato or a cup of Earl Grey tea for the perfect afternoon treat.
* For a more casual presentation, cut the tart into smaller squares and serve as individual bites at a party.

Don’t be intimidated by the thought of making a tart from scratch. This recipe is designed to be approachable and easy to follow, even for beginner bakers. I’ve included plenty of tips and tricks along the way to ensure your success. And trust me, the effort is well worth it. The aroma of the baking crust, the vibrant colors of the blueberries, and the tangy scent of the lemon curd will fill your kitchen with warmth and happiness.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a baking adventure. I promise you won’t regret it. This Blueberry Lemon Tart is a guaranteed crowd-pleaser, perfect for any occasion, from a casual brunch to a special celebration.

I’m so excited for you to try this recipe! Once you’ve made it, I’d love to hear about your experience. Share your photos and comments on social media using #BlueberryLemonTart and let me know what you think. Did you make any variations? What did your friends and family think? I can’t wait to see your creations! Happy baking!