over this glorious pastry as it cooled (admittedly near the unpicturesque sinkful of dishes), our friend from India leaned in and cooed, oh, I don’t know what you usually do—but you’ve outdone yourself.
in a sudden fit of late winter, Brooklyn was covered in snow. it was getting late. the kitchen fugged with cookery; the laughter of the folks at table in the living room where the Christmas lights are still up at the windows. the pastry was golden and layered with sunny lemons, smelling of lemons and buttered sugar.
this dessert is the best kind of cooking, ridiculously easy and utterly delectable. because the Russian bodega on the corner sells frozen puff pastry for a buck o’five thus making the splurge on meyer lemons and grossly out of season blueberries doable.
thaw frozen pastry dough and gently stretch it until it is about a quarter of an inch thin. I just carefully pull it and stretch it with my fingertips like pizza dough then drape it over a towel covered chair and let it hang out. Depending on how your pastry comes, you may need to roll it out. If you make your own, that’s all you my friend and kudos!
melt half a stick of butter over low heat. When just foaming, turn off the heat and grate in the peel of meyer lemon and about an inch of peeled and minced ginger. Cut the ends off a fresh, unzested, lemon and slice thinly.
heat your oven to 375°. On a baking sheet covered with parchment paper, lay out your pastry dough. Spoon lemon ginger butter over the surface and spread. Gently fold over each edge of the dough to make a rimmed rectangle of pastry and smooth the seams with your fingertips. Brush the newly revealed surfaces with butter, and sprinkle the center with brown sugar. Lay in the slices of lemon, touching but not overlapping. Drop two handfuls of the best blueberries picked from a pint over the lemons. Drizzle the whole thing with the remaining butter and finish with a bit more brown sugar. Bake for 20 minutes to half an hour or until the edges are golden brown and the center cooked through. Cool enough to eat, slice and serve.
i prepared this before any of the dinner and set it out on our fire escape, putting it in the oven as we sat down to eat, and it was perfectly ready come dessert time.