Ingredients for - Lemon Blueberry Tart
How to cook deliciously - Lemon Blueberry Tart
1. Stage
In a large bowl, combine the flour, sugar and salt; cut in butter until the mixture resembles coarse crumbs. Whisk the egg yolk, water and vanilla and add to the crumb mixture. Stir until the dough forms a ball. Cover and refrigerate for at least 30 minutes. Editor’s Tip: Chilling the dough allows it to fully hydrate, preventing it from shrinking or cracking.
2. Stage
On a floured surface, roll the dough into an 11-inch circle. Transfer to a greased 9-inch fluted tart pan with a removable bottom; trim even with the edge of the pan. Place the pan on a baking sheet. Editor’s Tip: To place the crust in the pan, you may find it helpful to wrap it on a rolling pin, hover it over the tin and carefully unroll it.
3. Stage
Line the unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 375°F for 15 minutes. Remove the foil; bake for five minutes longer. Editor’s Tip: Using foil helps protect the delicate pastry shell as it cooks.
4. Stage
In a small bowl, beat the filling ingredients and pour into the crust. Bake for 12 to 15 minutes or until set. Cool on a wire rack.
5. Stage
For the topping, microwave blueberries and spreadable fruit on high for one to two minutes or until bubbly around the edges; stir. Cool for 5 to 10 minutes. Gently spoon the filling over the tart. Refrigerate until chilled.
