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:

3 tablespoons strained apricot jam

2 cups fresh blueberries

2 large eggs

1 cup (9 ounces) Classic Sweet Pastry

3/4 cup granulated sugar

6 tablespoons fresh lemon juice, strained

2 teaspoons lemon zest

4 tablespoons unsalted butter, melted

Equipment:

oven

whisk

bowl

frying pan

mixing bowl

spatula

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:

Quickview
370k Calories
5g Protein
11g Total Fat
62g Carbs
2% Health Score
Limit These
Calories
370k
19%

Fat
11g
18%

  Saturated Fat
5g
37%

Carbohydrates
62g
21%

  Sugar
34g
39%

Cholesterol
82mg
27%

Sodium
235mg
10%

Get Enough Of These
Protein
5g
11%

Selenium
15µg
22%

Manganese
0.38mg
19%

Vitamin B1
0.26mg
17%

Vitamin B2
0.25mg
15%

Vitamin C
12mg
15%

Folate
51µg
13%

Vitamin K
11µg
11%

Iron
1mg
10%

Vitamin B3
1mg
10%

Fiber
2g
9%

Phosphorus
74mg
7%

Vitamin A
371IU
7%

Copper
0.1mg
5%

Vitamin E
0.74mg
5%

Vitamin B5
0.48mg
5%

Vitamin B6
0.08mg
4%

Zinc
0.53mg
4%

Potassium
119mg
3%

Magnesium
12mg
3%

Vitamin D
0.47µg
3%

Vitamin B12
0.16µg
3%

Calcium
23mg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Peanut Butter Coconut Oatmeal Bites
Yummy Quiche
Sesame Chicken
No Bake Cannoli Eclair Cake
Roasted Delicata Squash & Wild Rice Salad
Zakary Pelaccio's Curry Leaf Fried Chicken
Mini Stuffed Meatloaf with a Ketchup Glaze
Cook the Book: Pickled Ginger Peaches
Tortellini and Garden Vegetable Bake
Portabella Mushroom & Spinach Subs
Food Trivia

Onion is Latin for ‘large pearl’.

Food Joke

A young couple got married. When the wife prepared to bake a ham to celebrate their first Thanksgiving, she carefully cut off each end before placing it in the pan.Her husband asked her why she did that and she replied, "I don`t know - it`s what my mother always did. But I can ask her."She called Mom, who responded, "I always saw your Grandma do it, so I did the same."They decided to check further, so the young woman called Grandma, who explained, "It was the only way I could get it to fit into my pan."

Popular Recipes
Sweet Potato & Turkey Sausage Chili

Sugar Free Mom

Turkey, Bacon + Avocado Ranch Whole Wheat Pizza

How Sweet Eats

Roasted Endives with Thyme

Naturally Ella

Chicken “No Noodle” Soup

Multiply Delicious

Tuna Melt

Leites Culinaria