Lemon Tarts
"Lemon Tarts from Jesmary Sbraga..."
INGREDIENTS
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Blueberry Compote
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1½ tablespoons unsalted butter
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1 small sprig fresh thyme
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3⅓ cup fresh blueberries, divided
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3 tablespoons plus 1 teaspoon granulated sugar, divided
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¾ teaspoon pectin
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¾ teaspoon sherry vinegar
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Lemon Curd
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1 tablespoon water
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½ teaspoon granulated gelatin
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1 large egg
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¼ cup plus 1 tablespoon granulated sugar
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Peel and juice of 1 lemon
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5 tablespoons unsalted butter, cut into ½-inch cubes
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½ cup heavy cream
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Puff Pastry
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One 14-ounce sheet puff pastry (thawed if frozen)
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½ cup confectioners’ sugar
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Crème Fraîche
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⅓ cup crème fraîche
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¼ teaspoon vanilla extract
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1 tablespoon granulated sugar
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