Welcome to WordPress. This is your first post. Edit or delete it, then start writing!
Welcome to WordPress. This is your first post. Edit or delete it, then start writing!
Welcome to WordPress. This is your first post. Edit or delete it, then start writing!
Welcome to WordPress. This is your first post. Edit or delete it, then start writing!
Welcome to WordPress. This is your first post. Edit or delete it, then start writing!
Welcome to WordPress. This is your first post. Edit or delete it, then start writing!
Welcome to WordPress. This is your first post. Edit or delete it, then start writing!
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Welcome to WordPress. This is your first post. Edit or delete it, then start writing!
Welcome to WordPress. This is your first post. Edit or delete it, then start writing!
Welcome to WordPress. This is your first post. Edit or delete it, then start writing!
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- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 15 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
There are 3 parts to this creamy lemon blueberry tart and each are prepared separately before bringing them all together. For best success, take your time and read through the recipe before starting.
Ingredients
- 1 teaspoon cornstarch
- 2 teaspoons lemon juice (or water)
- 1 cup (140g) fresh or frozen blueberries (do not thaw)
- 2 teaspoons granulated sugar
Instructions
- Blueberry Sauce: Using a fork, mix the cornstarch and lemon juice together in a small bowl until the cornstarch has dissolved. Set aside. Warm the blueberries and sugar together in a small saucepan over medium heat. Stir occasionally for 3 minutes, mashing the blueberries as best you can against the bottom and sides of the pan to help break them up. Stir in the cornstarch mixture. Cook for 2 more minutes as the sauce thickens, stirring and mashing the blueberries to break them up as desired. Remove sauce from heat and set aside at room temperature until step 6. Makes about 1/2 – 2/3 cup blueberry sauce and you’ll use about half for the swirl. (Reserve extra for garnish/serving.)
- Preheat oven to 350°F (177°C).
- Crust: Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be a little greasy and very thick. Using a silicone spatula or your hands, press dough firmly into a 9-inch tart pan (no need to grease it), making sure the layer of crust is even on the bottom and all around the sides. It may seem like it won’t fit, but it will. You can use the bottom of a measuring cup to pack the crust in too, but sometimes it sticks.
- Bake for 15 minutes or until the edges are very lightly browned. Remove from the oven. Using a fork, poke a few holes all over the top of the warm crust (not all the way through the crust). This helps the filling stick.
Notes
- Sweetened Condensed Milk: Make sure you are using sweetened condensed milk, not evaporated milk. There are no successful replacements for sweetened condensed milk in this particular recipe– it’s really the key ingredient. (Sometimes half-and-half or heavy cream works as a substitution, but then you’ll have to test with varying amounts of sugar since both are unsweetened.) Use one 14 ounce can full-fat sweetened condensed milk. Do not use fat free because the tart will not set. Keep in mind that 14 ounces is the listed weight on the can. 1 standard 14 ounce can is a little over 1 liquid cup.
Nutrition
- Serving Size: 5
- Calories: 7
- Sugar: 3
- Sodium: 3
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