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Lemon Blueberry Tart

Total Time: 65 mins.
Prep Time: 15 mins.
Cook Time: 50 mins.
Serves: 12 servings

Ingredients

Crust:
250 mL (1 cup) All Purpose Flour
50 mL (1/4 cup) sugar
50 mL (1/4 cup) butter
1 egg, lightly beaten


Filling:
3 eggs
125 mL (1/2 cup) sugar
15 mL (1 tbsp) lemon rind
175 mL (3/4 cup) lemon juice
175 mL (3/4 cup) ground almonds
75 mL (1/3 cup) melted butter
175 mL (3/4 cup) Europe's Best® Woodland Blueberries, frozen

Star Product

Wild Woodland Blueberries

Directions

Crust:
1.  Combine flour and sugar. Cut in butter until mixture resembles coarse meal. Stir in egg. Mix well with hands until a smooth ball forms. Press into sides and bottom of a 9” (23cm) flan pan with removable bottom. Prick pastry with fork.

2.  Chill ½ hour. Bake at 375°F (190°C) on lower oven rack for 10-12 minutes. Cool.


Filling:
3.  Whisk eggs, sugar, lemon rind, lemon juice, ground almonds and melted butter.


Assembly:
4.  Place frozen blueberries in even layer on bottom of cooled crust. Carefully cover with filling mixture and bake in preheated 375ºF (190°C) oven, 30-35 minutes until filling is set. Remove to wire rack and cool. Chill in refrigerator until ready to serve.

 

Tips

Tips:

For individual tarts, use prepared frozen tart shells, fill them ¾ full and bake at 375°F (190°C), 15-20 minutes until filling sets.