Tuesday

Blueberry Lemon Shortbread Tart



This little dessert will blow your mind! It's that good! And oh-so-very easy and quick to make. 
It's sort of like a lemon square, mixed with tons of fresh blueberry goodness, on a buttery shortbread crust. Simply heavenly!

Read on for the recipe...




 I found this recipe over at Lick the Bowl Good. I re-posted the recipe here for convenience, but it's definitely worth checking out her blog.

Blueberry Lemon Shortbread Tart 
(adapted from Rachael Ray. Uploaded by Monica H at www.lickthebowgood.blogspot.com)

  • 3 cups fresh or frozen blueberries (1 pound)

Shortbread Crust:

  • 1 stick plus 6 tablespoons cold unsalted butter, cut into pieces
  • 1/2 cup granulated sugar
  • 1 1/2 cups all-purpose flour

Lemon Custard:

  • 3 large eggs
  • 3/4 cups sugar
  • 1/4 cup flour
  • Zest and juice of 2 lemons (about 1/4 cup juice)
  • Powdered sugar, for dusting

Drain the blueberries in a strainer set over a bowl. Preheat the oven to 400°.

For the shortbread crust: Using your fingers, combine the butter, 1/2 cup of the sugar and 11/2 cups of the flour and blend together until coarse crumbs form (I used a pastry blender to incorporate the ingredients, but a food processor works well too). Pour the mixture into an ungreased nonstick 9-inch springform or cake pan and press down evenly to form a crust. Bake the shortbread crust until lightly golden, about 20 minutes.

Remove the shortbread from the oven and reduce the temperature to 325°. Scatter the drained blueberries evenly over the baked shortbread.

For the lemon custard: Beat the eggs with the remaining 3/4 cup of sugar until thick and pale yellow. Whisk in the lemon zest, the lemon juice and a 1/4 cup of flour. Pour the lemon cream over the blueberries.

Bake the tart until the custard is set, about 30 minutes (My tart took about 50 minutes for the custard to set in the middle). Let cool completely, then dust with powdered sugar.

NOTE: The top of the custard doesn't brown much so it's hard to tell if it's done, but it shouldn't be wet and liquidy. The custard is done when it firms up in the center. This may take longer than 30 minutes.




21 comments:

  1. YUM! That sounds delightful. I've been craving cheesecake lately. Please feel free to make that for me :)

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  2. I'm sold! That looks delicious! I love tarts!

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  3. More pie? You're killin me, Smalls. Love it.

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  4. Ha! I know, I'm making myself fat with all this baking!!

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  5. This looks So frikin good- can I say frikin- is that even lady like-

    I wish I lived somewhere where there was a plethora of blueberries to pick-

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  6. I'm making this.. This looks stupid good! thanks for the inspiration lady!
    xo tash

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  7. I'm going to make this for my mama when I get to her house this week! She LOVES blueberries!

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  8. Good morning! What a coincidence! I'm eating blueberries for breakfast right now!
    :-))))

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  9. that looks like it could be one of those special desserts that can be disguised as breakfast. :)

    you and your cooking... mm mm!

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  10. Yum! We have a bunch of fresh frozen blueberries, this sounds fab! Speaking of fab, lovely blog here, so happy to find you and happy to be your newest follower! Cheers!

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  11. Yep...pretty much love anything with lemon in it :)

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  12. Wow hun! That looks so delicious! Can you FedEx me a slice?! xox

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  13. It sounds delicious! And looks delicious too.

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  14. Worth putting on weight for yummy stuff like this!

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  15. we have so many blueberries!!! its always good to get some new recipes. i always love when you post recipes because i have yet to try something that you've posted that i haven't liked. thanks, beautiful!

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  16. Could this be any more "SUMMER!" DELISH!!!
    Have a pretty day!
    Kristin

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  17. oh my gosh looks SOOOOOOOOOOOo delicious... i love custard too... but i'm supposed to be eating healthy :[[[ but it's blueberries right? hehe gorgeous photos btw!

    <33 [v] hobovogue

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  18. how delicious does this look??!! yum!!

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  19. Hey Lady Grey, sweetheart! .finally I get to visit you in Wakefield Ontario,at least via cyberspace. It looks so inviting...I wish I could have come over. Your wee garden is hanging in and I enjoyed eating my tomato sandwich there the other evening not to mention being in town. Fun. Would have been even more fun with you. I wrote down your Blueberry Lemon Shortbreat Tart recipe and hope to try it for the old folks at the Residence. If I may say so you made a typo on ..pour the lemon cream over (raspberries). Mind you raspberries would work good too. Takes a mom to let you know. I miss you. Love, you know who.

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  20. It was by chance that I saw this. I actually found you through a google search, but I was glad to see that you made this tart. Yours looks incredible with those (are they wild?) blueberries! A beautiful tart indeed.

    Thank you for linking back to my blog- I appreciate it!

    Happy baking,
    Monica H

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Any thoughts? I so love to hear from you!

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