Fri 22 Aug, 2003 06:57 pm
BLUEBERRY LEMON TART
1 stick butter, at room temperature
1/4 confectioners' (powdered) sugar
1/4 teaspoon salt
1 cup all-purpose flour
2 cups (12-ounce basket) blueberries, rinsed and patted dry with paper towels
2 large eggs
1 cup granulated white sugar
3 tablespoons fresh lemon juice
3 tablespoons all-purpose flour
2 teaspoon grated (minced) lemon zest
Preheat the over to 350 degrees F.
In a medium bowl, blend together the butter, confectioners' sugar and salt. Add the flour and mix thoroughly to make a cohesive dough. Press the dough evenly over the bottom of an 8-inch square baking pan. Bake for 20 minutes, then cool completely before filling. Spread the blueberries over the cooled crust.
Beat together the eggs, sugar, lemon juice, flour and lemon zest. Pour evenly over the blueberries and bake for about 35 minutes, or until the filling is set around the edges and nearly set in the center. Cool to room temperature before serving.
Serves 6 to 8.