LEMON BLUEBERRY TART

Lemon Blueberry Tart image

You'll love this amazing combination of flavors. Lemon adds a zesty counterpoint to the tart's fruit topping and lovely, buttery crust. -Erin Chilcoat, Somerset, New Jersey

Provided by Taste of Home

Time 55m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

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

Steps:

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. , 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.

Nutrition Facts : Calories 308 calories, Fat 12g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 161mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.