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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 12 |
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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. âErin Chilcoat, Somerset, NJ Ingredients:
1-1/4 cups king arthur unbleached 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 |
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:
1. 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.
2. 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.
3. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 375° for 15 minutes. Remove foil; bake 5 minutes longer.
4. In a small bowl, beat the filling ingredients; pour into crust. Bake for 12-15 minutes or until set. Cool on a wire rack.
5. 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.
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