Blueberry Lemon Tart

Submitted by PSU_Lioness

"From the TOH 2012 Cookbook. Submitted by Erin Chilcoat of Somerset, NJ. * TOTAL TIME DOES NOT INCLUDE CHILL TIME *"

 

• Ready In: 1hr 15mins
• Ingredients: 13
• Serves: 12

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

• FILLING

• 1 (14 ounce) can sweetened condensed milk
• 1⁄2 cup lemon juice
• 4 egg yolks
• 4 teaspoons grated lemon peel

• TOPPING

• 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.