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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon Blueberry Tart Recipe

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This recipe for Lemon Blueberry Tart is from Our Family Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

Base
• 1 ¼ cups all purpose flour
• 1/3 cup sugar
• ¼ tsp. salt
• ½ cup cold butter. Cubed
• 1 egg yolk
• 2 tbsp. cold water
• 1 tsp. vanilla

Filling
• 1 can (14oz.) sweetened condensed milk
• ½ cup lemon juice
• 4 egg yolks
• 4 tsp. grated lemon peel
• Dash salt

Topping
• 2 cups fresh blueberries
• ½ cup blueberry spreadable fruit
Directions:
Directions:
1. In a bowl, combine the flour, sugar and salt;
2. Cut in butter until mixture resembles coarse breadcrumbs.
3. Whisk the egg yolk, water and vanilla; add to crumb mixture. Stir until the dough forms a ball.
4. Cover and refrigerate for at least 30 min.
5. On a floured surface, roll dough into an 11-inch circle. Transfer to a greased 9-inch fluted tart pan with a removable bottom. Trim even with edge of pan. Place pan on a baking sheet.
6. Line un-pricked pastry shell with a double thickness of heavy-duty foil.
7. Bake at 375 F for 15 min. Remove foil and bake for a further 5 minutes.
8. In a small bowl, beat the filling ingredients; pour into crust. Bake for 12 – 15 min or until set. Cool on a wire rack.
9. For topping, microwave blueberries and spreadable fruit on high for 1 – 2 min or until bubbly around the edges; stir. Cool for 5 – 10 min. Gently spoon topping over filling. Refrigerate for 1 hour or until chilled.

 

 

 

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