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Lemon Blueberry Tart

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