Nothing says summer like something made with fresh blueberries. I love this tart and I don’t have to feel guilty eating it! It is cool, light and refreshing. And who can resist the combination of lemon and blueberries? It comes together fast too. A perfect treat for summer gatherings. Enjoy.
Prep Time: 20 minutes
Total time: 2 hours 10 minutes
Makes 10 servings
1/3 cup butter, softened
3 TBSP packed brown sugar
2 TBSP fat-free egg product
1-cup all-purpose flour
½ cup lemon curd
½ cup fat-free sour cream
2 cups fresh blueberries
Heat oven to 400 degrees. In medium bowl, beat butter and brown sugar with an
electric mixer on low speed until fluffy. Beat in egg product until blended. Beat in
flour until dough forms. Press dough firmly in bottom of and up side of ungreased
9-inch tart pan with removable bottom. Prick bottom thoroughly with fork.
Bake 10-12 minutes or until light golden brown. If crust puffs in center, prick with
fork. Cool 30 minutes or until completely cooled.
In a small bowl, beat lemon curd and sour cream with wire whisk until smooth.
Spread evenly over crust. Refrigerate at least 1 hour. Just before serving, top with
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