This refreshing summertime dessert features fresh blueberries and the flavor of lemon.
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1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup cold Land O Lakes® Butter, cut into chunks
3 to 4 tablespoons cold water
1/2 cup sugar
1/2 cup sour cream
1/4 cup Land O Lakes® Butter, melted
3 large Land O Lakes® Eggs (yolks only)
2 tablespoons all-purpose flour
1/2 cup buttermilk or milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup fresh blueberries, reserve 1 tablespoon for garnish, if desired
Powdered sugar, if desired
Fresh mint leaves, if desired
Combine flour and salt in bowl; cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape into ball; flatten slightly.
Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Refrigerate 30 minutes or until crust is firm.
Heat oven to 475°F.
Prick bottom and sides of crust with fork. Bake 8-10 minutes or until lightly browned. Cool completely.
Reduce oven temperature to 350°F.
Combine all filling ingredients except blueberries, powdered sugar and mint in 5-cup blender container. Cover; blend at High speed until smooth.
Place blueberries onto bottom of baked crust. Pour filling over blueberries. Cover edge of crust with aluminum foil to prevent crust from browning too quickly. Bake 30-40 minutes or until filling is set. Cool completely. Cover; refrigerate until ready to serve.
Sprinkle top of tart with powdered sugar before serving, if desired. Garnish with reserved blueberries and mint leaves, if desired.
These sweet summer treats made with blueberries are perfect for entertaining, potlucks or weekend breakfasts.