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PATE SUCREE: I the bowl of a food processor, combine flour and sugar.
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Add butter and process until mixture resembles coarse meal, 10-20 seconds.
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In a small bowl, lightly beat egg yolks; add ice water.
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With machine running, add the egg mixture in a slow, steady stream through the feed tube.
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Pulse until dough comes together without being sticky or wet; be careful not to process more than 30 seconds.
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To test, squeeze, a small amount together; if it is crumbly, add more ice water, 1 tablespoon at a time.
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Divide dough into 2 equal balls.
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Flatten each ball into a dish and wrap in plastic.
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Transfer to the refirgerator, and chill at least one hour.
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Dough may be stored frozen for up to 1 month.
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LEMON CURD: Needs double the recipe.
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Combine yolks, lemon zest, lemon juice and sugar in a small saucepan.
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Whisk to combine.
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Set over medum heat and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan.
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Cook until mixture is thick enough to coat back of wooden spoon, 5-7 minutes.
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Remove saucepan from heat.
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Add buter, one piece at a time , stirring with the wooden spoon until consistency is smooth.
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Transfer mixture to a medium bowl.
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Lay a sheet of plastic wrap drectly on the surface of the curd to avoid a skin forming; wrap tightly.
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Let cool; refrigerate until firm and chilled, at least one hour.
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Store refrigerated in an airtight container up to 2 days.
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CANDIES LEMON ZEST: Using a vegetable peeler, peel zest from lemons.
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Use a knife to remove any white pith; cut zest as thinly as possible.
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Bring 4 cups water to a boil In a medium saucepan.
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add zest; blanch for 1 minute, drain and rinse under cold water.
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In another saucepan, combine sugar and 2 cups water; bring to a simmer.
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Cook until sugar dissolves completely, about 2 minutes.
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Add lemon zest.
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Simmer until translucent, about 30 mintues.
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Remove from heat; let zest cool in syrup.
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When cool, transfer zest and syrup to an airtight plastic container.
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Store in refrigerator up to 1 month.
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Preheat oven to 375F Lightly flour a clean work surface.
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Roll out pate sucree to 1/8-inch thickness.
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Place dough in the bottom of an 8-inch tart pan with a removable bottom; place in refrigerator about 30 minutes.
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Place tart pan on a baking sheet.
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Using a fork, prick crust all over.
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Carefully line pastry with parchment paper, pressing it into the corners and edges, and weight with beans, rice or pie weights.
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Bake about 20 minutes.
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Remove the paper and weights, and continue baking until crust is golden, about 10 minutes more.
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Transfer to a cooling rack.
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Spread lemon curd in tart shell, and return to oven until curd is set about 10 minutes.
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Transfer to a cooling rack, and let cool to room temperature.
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Place creme fraiche and confectioners sugar in a medium bowl.
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Whisk until stiff peaks form, 2-3 minutes.
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Dollop in the center of cooled tart.
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Place blueberries in a samll bowl.
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In a small saucepan, warm apricot jam over medium heat and add 2 teaspoons water until thin, about 2-3 minutes.
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Using a fine sieve, strain jam directly over blueberries.
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Toss blueberries until coated with jam mixture.
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Pile blueberries on top of creme fraiche.
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Garnish with Candied lemon zest dredged in granulated sugar, and serve.
