Lemon Blueberry Tart>>> 1-1/4 cups all-purpose flour...1/3 cup sugar... 1/4 tsp. salt... 1/2 cup cold butter, cubed... 1 egg yolk... 2 tbsp. cold water... 1 tsp. vanilla extract... Filling: 1 can {14 ozs.} sweetened condensed milk... 1/2 cup lemon juice... 4 egg yolks... 4 tsp. grated lemon peel... Dash salt... Topping: 2 cups fresh Blueberries... 1/2 cup blueberry spreadable fruit... 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 refridgerate 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 pastry even with edge of pan. Place 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 the blueberries and spreadable fruit on high for 1-2 minutes or until bubbly around edges; stir. Cool for 5-10 minutes. Gently spoon over filling. Cover and refridgerate for 1 hour or until chilled. {When fresh blueberries are in season, youll want to try this excellent recipe. Each bite is lemony, sweet and buttery.}
Posted on: Sun, 03 Nov 2013 05:31:15 +0000
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