Blueberry Lemon Tart
- Favorite pie crust, prebaked in a 9 inch pie pan or 8 individual tartelettes
- 8oz. cream cheese at room temperature
- apricot preserves
- lemon curd: (1/2c fresh lemon juice, zest of 1 lemon, 6 tbsps unsalted butter, 1/2c. sugar, 3 eggs)
- two pints blueberries
- 1. Bake and cool tart shell(s). It is important that they are cool when you add filling.
- 2.Prepare lemon curd: Melt butter in saucepan over low heat. Then add all of the other ingredients and whisk over medium-low heat until mixture thickens and bubbles. Let cool.
- 3. Once lemon curd cools, reserve 1/4c.. Mix the remainding lemon curd with the softened cream cheese until the mixture is creamy and well blended. Voila you filling!
- 4. Before filling tart shells, melt 1/4c. of the apricot preser ves. Spread the melted preserves with a pastry brush over the bottom of the tart shell. This will add some sweetness and keep the shell from getting soggy.
- 5. Now spread the cream cheese mixture into the tart pans. Spread the reserved lemon curd over the cream cheese filling. Last, sprinkle the blueberries over the filling.
- 6. Eat and Enjoy!
favorite pie crust, cream cheese, apricot preserves, lemon curd, blueberries
Taken from www.epicurious.com/recipes/member/views/blueberry-lemon-tart-1210903 (may not work)