Blueberry Lemon Tart

Total Time: 1 hr 15 mins Preparation Time: 40 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 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
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup lemon juice
• 4 egg yolks
• 4 teaspoons grated lemon peel
• 2 cups fresh blueberries
• 1/2 cup blueberry fruit jelly

Recipe

• 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.