Tarte au Fromage with Lemon Cream and Blueberry Compote

Name: Tarte au Fromage with Lemon Cream and Blueberry Compote
Ingredients: 1 frozen sheet all-butter puff pastry (8 by 12 inches or equivalent); 1/2 cup plus 1 tablespoon granulated sugar; 2 extra-large eggs; 1 extra-large egg yolk; 1/4 cup heavy cream; 1 teaspoon pure vanilla extract; Zest of 1 lemon; 1/4 teaspoon kosher salt; 1 pound fresh ricotta cheese; Lemon cream (recipe follows); Blueberry compote (recipe follows); 2 extra-large eggs; 1 extra-large egg yolk; 1/2 cup granulated sugar; 1/2 cup lemon juice; 2 tablespoons cold unsalted butter, cut into small pieces; A pinch of kosher salt; 1/2 cup heavy cream; 1/2 cup granulated sugar; 1/2 vanilla bean; 2 teaspoons cornstarch; 2 cups fresh blueberries; 2 tablespoons brandy; 1/4 cup dried blueberries

January 24, 2012

This not-too-sweet tart is the perfect ending to a spring meal. The key to keeping the pastry nice and crisp is to bake it ahead and then scoop out some of the center, to make room for the filling. Don’t overmix the ricotta filling or you’ll smooth away those luscious natural curds in the cheese. At Lucques, we add dried blueberries to the fresh blueberry compote, giving it an unexpected chewiness.

Recipe notes

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