Lemon Blueberry Tart

• 1-1/4 cups all-purpose flour
• 1/3 cup sugar
• 1/4 teaspoon salt
• 1/2 cup cold butter, cubed
• 1 large egg yolk
• 2 tablespoons cold water
• 1 teaspoon vanilla extract
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup lemon juice
• 4 large egg yolks
• 4 teaspoons grated lemon zest
• Dash salt
• 2 cups fresh blueberries
• 1/2 cup blueberry spreadable fruit

1. In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Whisk the egg yolk, water and vanilla; add to crumb mixture. Stir until dough forms a ball. Cover and refrigerate for at least 30 minutes.
2. On a floured surface, roll dough into an 11-in. circle. Transfer to a greased 9-in. fluted tart pan with a removable bottom; trim even with edge of pan. Place pan on a
3. .
4. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 375u0b0 for 15 minutes. Remove foil; bake 5 minutes longer.
5. In a small bowl, beat the filling ingredients; pour into crust. Bake for 12-15 minutes or until set. Cool on a wire rack.
6. For topping, microwave blueberries and spreadable fruit on high for 1-2 minutes or until bubbly around the edges; stir. Cool for 5-10 minutes. Gently spoon over filling. Refrigerate until chilled.

flour, sugar, salt, cold butter, egg yolk, cold water, vanilla, condensed milk, lemon juice, egg yolks, lemon zest, salt, fresh blueberries, spreadable fruit

Taken from www.tasteofhome.com/recipes/lemon-blueberry-tart/ (may not work)