Lemon Blueberry Tart

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Once a year my friend has a book swap. She has everyone bring books they’ve read to trade. It really is a great idea because you can discuss the books over lunch and decide which books you want to take home.  In between a very busy week having my daughter Alexa  home, cooking a birthday dinner for my husband and sister, whose birthdays are a day apart and getting Alexa off to the airport right before the book swap, I managed to bake something special to bring to the gathering. I had baked some cookies a few days before, but wanted something that would be visually appealing as well as delicious.  I made a lemon blueberry tart. Years ago I found a recipe for lemon blueberry squares. I didn’t like the method or the way the final result looked.  I tweaked the pastry and the filling just enough to form a tart and it became an instant family favorite. I often bring one when visiting friends. It is very easy to make and not time consuming, which is always a plus!

Lemon Blueberry Tart

Preheat oven to 350 degrees
Prep time- 20 minutes

Crust
2 sticks unsalted butter, softened
½ cup confectioners’ sugar
2 tsp. vanilla extract
¼ tsp. salt
2 ¼ cups flour

In a bowl, cream butter and sugar. Add salt, vanilla, and flour. Mix until blended. Form a ball and flatten to a disc. Grease a two-piece tart pan. Press the dough into the pan. This is so much easier than rolling out the dough and laying it in the pan. This dough is so buttery that it falls apart when you lift it. Pressing it into the pan is easier and gives just as good a result. I have a very small rolling pin I use to smooth the dough to make it even once it’s in the pan. Bake for 20 minutes or until edges are golden.

Filling
2 cups sugar
1/3-cup flour
6 large eggs
Juice from 2 large lemons
Zest from 2 large lemons
1-cup fresh blueberries
1tsp vanilla
¼ cup confectioners’ sugar

In a large bowl mix sugar and flour. Whisk in eggs until smooth. Stir in lemon juice and zest. Fold in berries. Pour filling over crust and return to oven for about 30 minutes or until filling sets. Let cool in pan on a wire rack. When the tart is completely cool, remove rim from tart. The bottom will easily separate by sliding a knife under it. Sprinkle with confectioners’ sugar.

Total baking time 50 minutes

8- 10 servings

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