Petit four

Blueberry  Bake#2 - 
Blueberry and Lemon Tart

This french tart recipe (tarte aux myrtilles citronnées) is from this delightful book by pastry chef Murielle Valette.

Sweet shortcrust pastry is first made and line the tin.

Fresh blueberries are baked directly in the tart shell.......

As well as sugar too...

When the tart is almost done, a lemon cream consisting of egg,sugar,lemon zest and juice is spread on top of the tart and bake for another 10 minutes.

Et voilà..Blueberry and lemon tart...