Recipe

Blueberry & Lemon Tart

Blueberry-Lime Preserves

Blueberry-Lime Preserves

9.5 oz. $9.95

Quantity
Lemon Curd

Lemon Curd

8.5 oz. $10.95

Quantity
  • Moderate
  • 55 Min
  • Serves 6

Ingredients

  • FOR THE SHORTBREAD CRUST
  • 1¼ cup unbleached all-purpose flour
  • ¼ cup sugar
  • ½ teaspoon salt
  • 1 stick (4 ounces) cold unsalted butter, cut into ½ inch pieces
  • 2 large egg yolks
  • 2 teaspoons pure vanilla extract
  • 3 teaspoons water (more as needed)
  • FOR THE FILLING
  • 1 jar American Spoon® Blueberry-Lime Preserves
  • 2 jars American Spoon® Lemon Curd
  • FOR THE MERINGUE
  • 3 egg whites
  • 2 cups sugar
  • ¼ cup water

Instructions

  • 1. Place the flour, sugar, salt, and butter in the bowl of a food processor and pulse to combine. In a separate bowl whisk together the egg yolks, vanilla, and water, then add to flour-butter mixture. Pulse the mixture until the dough begins to form into clumps, 5-10 seconds.
  • 2. Knead the dough on a lightly floured surface to bring it together. Place dough between two pieces of wax paper and roll dough into an 11-inch circle, ¼ inch thick. Place dough on prepared 8-inch tart pan.
  • 3. Heat oven to 375 degrees. Bake crust for 20-25 minutes, or until golden brown throughout. Remove from oven and let cool before filling.
  • 4. Place the Blueberry-Lime Preserves in small saucepan and heat on medium, stirring, until jam is just melted. Pour liquid jam in the baked tart crust. Allow to cool
  • 5. Once cool, spread the Lemon Curd in an even layer over the Blueberry-Lime Preserves.
  • 6. To make the meringue, place the egg whites in the bowl of a stand mixer and whip until the whites retain a soft peak when the whisk is removed. Place the water and sugar in a small sauce pot and heat to 250 degrees (the bubbles will begin to look syrupy). Slowly whisk the sugar mixture into the egg whites. Whisk the egg white-sugar mixture until it retains a firm peak when the whisk is removed
  • 7. Frost the top of the tart with the meringue. Place under broiler, watching closely until golden brown, 30 to 90 seconds
Download recipe as PDF