Print Options

 
 
 
 Print
Lemon Blueberry Tart Recipe

Lemon Blueberry Tart Recipe

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
TOTAL TIME: Prep: 40 min. + chilling Bake: 15 min. + chilling YIELD:12 servings

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

  • 1. 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.
  • 2. 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.
  • 3. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 375° for 15 minutes. Remove foil; bake 5 minutes longer.
  • 4. In a small bowl, beat the filling ingredients; pour into crust. Bake for 12-15 minutes or until set. Cool on a wire rack.
  • 5. 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 over filling. Refrigerate until chilled. Yield: 12 servings.

Nutritional 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 Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.