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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 We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



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

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

2 cups fresh blueberries
cup blueberry spreadable fruit

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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