Summer Lemon Blueberry Tart Recipe

 
           LEMON CUSTARD
     10 T  sugar
      4    egg yolks
      6 T  fresh lemon juice
    1/4 c  unsalted butter,cut into pieces
    1/4 t  salt
      2 t  lemon peel,finely shredded
           BLUEBERRY TOPPING
    1/3 c  sugar
      1 T  cornstarch
    1/2 c  water
  1 1/2 t  fresh lemon juice
      3 c  fresh blueberries,washed & patted dry
           PASTRY
      1 c  flour
      1 T  sugar
    1/4 t  salt,omit if using salted butter
    1/4 t  lemon peel,grated
    1/2    unsalted butter,chilled
      1 T  water
    1/2 t  vanilla extract

LEMON CUSTARD - In a heavy non-aluminum saucepan, beat sugar & egg
yolks until well blended.  Add lemon juice, butter & salt.  Stir with
wooden spon over medium-low heat for about 8 minutes until mixture
thickly coats back of spoon; do not boil.  Remove from heat & stir in
lemon peel.  Cool.  Cover & refrigerate at least 1 hour.  Spread
custard in pastry shell & set aside.

BLUEBERRY TOPPING - In a heavy medium saucepan, combine sugar &
cornstarch.  Mix in water & lemon juice.  Stir over medium heat & bring
to a full rolling boil.  Cook until mixture thickens & turns
translucent.  Remove from heat & stir in blueberries.  Spread berry
mixture evenly on custard.  Refrigerate 30 minutes before serving.

PASTRY - In mixing bowl, cobine flour, sugar, salt & lemon peel.  Cut
the butter into 2" slices & blend into flour mixture until crumbly.
Combine the water & vanilla.  Sprinkle over flour mixture & blend until
mixture clings together.  Gather into a ball & let rest 30 minutes if
time permits.  Preheat oven to 375 degrees.  Press pastry into a 9" pie
pan or tart pan.  Prick with fork.  Bake 25 minutes or until golden
brown.

Summertime Shrimp And Rice Bowls
 
      Yield: 4 Servings
 
      3 c  hot rice,Cooked
      1 cn sweet corn,(11-ounce)
           -drained
    1/4 c  drained and chopped
  oil-packed,sun-dried
           -tomatoes,
           reserving oil
      1 c  Italian cheese blend
           -Shredded
    1/4 c  plus 1 tablespoon fresh
           -basil,Slivered
           leaves
    1/2 t  salt,divided
      1 lb medium shrimp,peeled and
           -deveined

In large bowl, combine rice, corn, sun-dried tomatoes, cheese, basil
and salt. Spoon into individual bowls. To broil shrimp in oven, place
shrimp on broiler rack coated with cooking spray. Brush shrimp with
reserved oil from tomatoes. Broil 4 to 5 inches from heat 4 minutes. To
cook shrimp on outdoor grill, brush with reserved oil from tomatoes,
cook skewered shrimp over hot coals 4 minutes. Turn and brush with
additional tomato oil. Grill 4 to 5 minutes or until shrimp are done.
Top rice bowls with shrimp.

winner USA Rice Federation contest