Posted on July 19 2012

Tartine Baking Project: #65 Blueberry Lemon Chiffon Tart

Currently my two go-to topics of conversation are: 1.) How hot it is, and 2.) Blueberries.  I really don’t want to be a Weather Complainer, but this heat makes me a sour lady with little to no patience for anything.  When drenched in sweat I am prone to being overly dramatic, unproductive, and a whiner.  Anyone who I cross paths with asks, “How are you?” as is standard practice for normal human beings.  My response, “I’m hot.”  Duh.  Everyone is.  I think I would be a better person if we had central air.  Or, if we just moved far north to where ever it is that people can wear pants and sweaters for 95% of the year.  Oh yeah, that was San Francisco.  Then I snap out of the sorry for myself heat stroke talk, and  remind myself I am close to the most amazing lake on the planet, and I love most things about the summer.  Like blueberries.

Through a stroke of lucky forward thinking, I had some tart dough in the freezer waiting for me and my favorite rolling pin.  It was a quick decision to use the muffin tray to make some tiny little tartlets.  Everyone just loves tiny things that are just for them.  I know I said ‘everyone’ — I really don’t think I’m making any assumptions or generalizations here.  Every single person in the world appreciates an individual serving size of dessert.

The chiffon cream is created by folding in whipped cream into the lemon cream.  (I have no idea how to not use the word cream three times in that sentence.  I’m sure if I thought about it, I could figure it out.  I just can’t do it.  I BLAME THE HEAT)  The lemon cream is so very lemony, so the addition of the cream makes the punch of lemon tolerable for anyone (Dan) who doesn’t enjoy extreme lemon flavor.

Once I started to place the blueberries in the cups, I realized I’d wanted to glaze the fruit.  The recipe calls for apple jam or apricot preserves, but I decided to use the blueberry jam I’d made last week in order to really boost the blueberry flavor.  After heating up the jam, I tossed about half of the berries into the jam, then placed them on top of each tartlet.  Maybe that’s not a suggestion because it does create a purple stain the cream a bit.  At least it’s a pretty shade of purple.  After some time chilling in the fridge, I couldn’t help but have a pre-dinner snack with a refreshing glass of lemonade.  It tastes just like summer should.

  1. NicoleD says:

    I’m pretty sure individual desserts are universally appreciated, too. Blueberries are the best! You are a trooper for getting through this heat without a/c. After five years, we finally decided it was time to empty our wallets and get a new a/c unit. Hang in there!

  2. la domestique says:

    Oh I do enjoy my very own mini-dessert, and these tarts are absolutely lovely!

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