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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 12 |
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From the TOH 2012 Cookbook. Submitted by Erin Chilcoat of Somerset, NJ. * TOTAL TIME DOES NOT INCLUDE CHILL TIME * 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 |
1 (14 ounce) can sweetened condensed milk |
1/2 cup lemon juice |
4 egg yolks |
4 teaspoons grated lemon peel |
2 cups fresh blueberries |
1/2 cup blueberry fruit jelly |
Directions:
1. In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs.
2. Whisk the egg yolk, water and vanilla; add to crumb mixture.
3. Stir until dough forms a ball.
4. Cover and refrigerate for at least 30 minutes.
5. On a floured surface, roll dought into an 11 inch circle.
6. Transfer to a greased 9 inch fluted tart pan with a removable bottom; trim pastry even with edge of pan and place on baking sheet.
7. Line unpricked pastry shell with a double thickness of heavy-duty foil.
8. Bake at 375 for 15 minutes.
9. Remove foil; bake 5 minutes longer.
10. In a small bowl, beat the filling ingredients; pour into crust.
11. Bake for 12-15 minutes or until set; cool on wire rack.
12. For topping, microwave the blueberries and spreadable fruit on high for 1-2 minutes or until bubbly around edges; stir.
13. Cool for 5-10 minutes.
14. Gently spoon over filling.
15. Cover and refrigerate for 1 hour or until chilled.
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