Lemon Tart With Blueberries

Lemon Tart With Blueberries is a side dish that serves 6. Watching your figure? This lacto ovo vegetarian recipe has 374 calories, 6g of protein, and 12g of fat per serving. For $1.34 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 2 hours. 24 people found this recipe to be scrumptious and satisfying. If you have unsalted butter, lemon zest, lemon juice, and a few other ingredients on hand, you can make it. It is brought to you by Leites Culinaria. Taking all factors into account, this recipe earns a spoonacular score of 28%, which is rather bad. If you like this recipe, take a look at these similar recipes: Mango Cheese Tart with Blueberries, Lime Tart with Blackberries and Blueberries, and Meyer Lemon Clouds with Lemon Whipped Cream and Fresh Blueberries.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 90 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Advance preparation1. Prepare Classic Sweet Pastry as directed. Wrap and refrigerate it for at least 1 hour.Baking preparations2. At least 15 minutes before baking, position rack in lower third of oven; preheat oven to 375°F (190°C).Rolling and baking the crust3. See recipe for Classic Sweet Pastry.Making the filling4. Place eggs in a small bowl and whisk just to combine. Pour in the sugar and whisk. Add the lemon juice, again whisking to combine. Add the cooled melted butter and lemon zest and blend.Baking the tart5. Pour the filling into the partially baked pastry shell.6. Return to 375°F (190°C) oven and bake for 16 to 18 minutes longer, or until the crust is golden and the filling is set. (The filling bubbles toward the end of baking.) Remove and cool on a rack for 10 minutes.7. Set the pan on a narrower elevated surface (such as a tin can), so the bottom of the pan is released as the metal rim slips down. Cool to room temperature.Preparing the fruit8. Heat the apricot jam just until melted but not bubbly hot. Pour into a 2-quart mixing bowl. Pour the blueberries into the warm preserves and toss gently with a rubber spatula briefly to coat most of them. Spread over the tart, leaving a 3-inch center portion of lemon filling uncovered. Serve the same day for best flavor.

 

Step by step:

1. Advance preparation

2. Prepare Classic Sweet Pastry as directed. Wrap and refrigerate it for at least 1 hour.Baking preparations

3. At least 15 minutes before baking, position rack in lower third of oven; preheat oven to 375°F (190°C).

4. Rolling and baking the crust

5. See recipe for Classic Sweet Pastry.Making the filling

6. Place eggs in a small bowl and whisk just to combine.

7. Pour in the sugar and whisk.

8. Add the lemon juice, again whisking to combine.

9. Add the cooled melted butter and lemon zest and blend.Baking the tart

10. Pour the filling into the partially baked pastry shell.

11. Return to 375°F (190°C) oven and bake for 16 to 18 minutes longer, or until the crust is golden and the filling is set. (The filling bubbles toward the end of baking.)

12. Remove and cool on a rack for 10 minutes.

13. Set the pan on a narrower elevated surface (such as a tin can), so the bottom of the pan is released as the metal rim slips down. Cool to room temperature.Preparing the fruit

14. Heat the apricot jam just until melted but not bubbly hot.

15. Pour into a 2-quart mixing bowl.

16. Pour the blueberries into the warm preserves and toss gently with a rubber spatula briefly to coat most of them.

17. Spread over the tart, leaving a 3-inch center portion of lemon filling uncovered.

18. Serve the same day for best flavor.

Nutrition Information:

covered percent of daily need