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Lemon Blueberry Tart

It's the season to find fresh blueberries and try this amazing combination of flavors. Lemon adds a zesty counterpoint to the tart's fruit topping and lovely, buttery crust. —Erin Chilcoat, Somerset, NJ

12 ServingsPrep: 40 min. + chilling Bake: 15 min. + chilling

Ingredients

1-1/4 cups all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
1/2 cup cold butter, cubed
1 egg yolk
2 tablespoons cold water
1 teaspoon vanilla extract
FILLING:
1 can (14 ounces) sweetened condensed milk
1/2 cup lemon juice
4 egg yolks
4 teaspoons grated lemon peel
Dash salt
TOPPING:
2 cups fresh blueberries
1/2 cup blueberry spreadable fruit

Directions

In a large bowl, combine the flour, sugar and salt; cut in butter
until mixture resembles coarse crumbs. Whisk the egg yolk, water and
vanilla; add to crumb mixture. Stir until dough forms a ball. Cover
and refrigerate for at least 30 minutes.
On a floured surface, roll dough into an 11-in. circle. Transfer to a
greased 9-in. fluted tart pan with a removable bottom; trim even
with edge of pan. Place pan on a baking sheet.

2 of 2

Lemon Blueberry Tart (continued)

Directions (continued)

Line unpricked pastry shell with a double thickness of heavy-duty
foil. Bake at 375° for 15 minutes. Remove foil; bake 5 minutes
longer.
In a small bowl, beat the filling ingredients; pour into crust. Bake
for 12-15 minutes or until set. Cool on a wire rack.
For topping, microwave blueberries and spreadable fruit on high for
1-2 minutes or until bubbly around the edges; stir. Cool for 5-10
minutes. Gently spoon topping over filling. Cover and refrigerate
for 1 hour or until chilled. Yield: 12 servings.

Nutrition Facts: 1 slice equals 308 calories, 12 g fat (7 g saturated fat), 117 mg cholesterol, 161 mg sodium, 45 g carbohydrate, 1 g fiber, 5 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.