Blueberry-Lemon Tart

Preparation

1. Step 1

   Preheat the oven to 375°F. Place a 9-inch cake ring on a rimmed baking sheet lined with parchment. Roll out the dough between sheets of parchment to an 11-inch circle (1/8 inch thick). Refrigerate 15 minutes. Peel off the parchment; press the dough into the ring. Trim flush with the top edge of the ring. Refrigerate until cold, about 30 minutes.

   Step 2

   Prick the dough all over with a fork. Line the tart shell with parchment, and fill with pie weights or dried beans. Bake until the crust starts to turn golden, 20 to 25 minutes. Remove the parchment and weights; continue baking until pale golden, about 5 minutes more. Let cool on a wire rack.

   Step 3

   Whisk together 1/4 cup sugar, the flour, and a pinch of salt; set aside. Whisk the buttermilk and yolks in a small saucepan over medium-low heat; gradually whisk in the sugar mixture. Cook, whisking constantly, until thickened, 5 to 7 minutes. Stir in the vanilla, zest, and juice. Transfer to a medium bowl set in an ice-water bath. Let cool completely, stirring occasionally.

   Step 4

   Meanwhile, put the whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Add a pinch of salt. Beat on low speed until foamy. With the mixer running, gradually add the remaining 1/4 cup sugar. On medium-high speed, beat until stiff, glossy peaks form.

   Step 5

   Gently fold the pastry cream and 1 cup berries into the meringue. Pour the mixture into the tart shell, making swirls and peaks. Bake until golden, 40 to 45 minutes. Let cool on a wire rack. Remove the cake ring.

   Step 6

   Meanwhile, heat the remaining cup berries and the honey in a medium skillet over medium-low heat, stirring gently, until just warm, about 2 minutes. Spoon the glazed berries over the tart.