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

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Venetian Shrimp and Scallops

Foodnetwork

Maple Glazed Bacon Wrapped Pork Tenderloin

Foodista

Seared Salmon with Pesto Fettuccine

Eating Well

Slow Cooker Tuscan White Bean Soup

A Family Feast

Mad Men Oysters Rockefeller

Foodista