Blueberries Galore

One of the things I try to do in my cooking is take advantage of items in plentiful supply. This has a couple of advantages. First, it saves money since things in season are usually cheaper and, second, it usually means freshness. Blueberries have been widely available where I live in the midwest so there has been a decidedly blueberry theme to my cooking.

Another thing I try to do in my cooking is make things a little healthier to eat so I experiment with substituting high fat ingredients with lower fat ones without sacrificing taste. If I did not do this, I would be fatter than I already am!! Here is a recipe for Lemony Blueberry Tart.

Start by making the sweet pastry crust which you bake a bit before filling and then bake some more after it is cooled and filled.

Lemony Blueberry Tart

Easy Sweet Pastry Crust:
1 1/3 C. flour
1/2 C. salted butter
2 T. sugar
3 T. beaten egg

Mix flour and sugar with a pastry blender until in small crumbs. Add the beaten egg and mix with a fork until a ball of dough forms. Wrap the dough in plastic wrap and chill for 15-20 minutes. Make the filling while you wait.

Lemony Filling:
1/4 C. plain, nonfat yogurt
3/4 C. Fage nonfat Greek yogurt
1/2 C. sugar
2 large eggs
1/2 t. vanilla
zest of one medium lemon

Mix all of the filling ingredients until well blended and the sugar is dissolved.

Preheat the oven to 400 degrees. Remove the chilled dough from the refrigerator and place in the middle of a 9-10 inch tart pan. Press the dough out to cover the bottom and up the sides of the pan. Prick all over with a fork and place a piece of foil over the pastry and fill with pie weights (I use rice or dried beans since I don’t have pie weights). This keeps the pastry from bubbling up and pulling away from the sides of the pan while baking. Bake for 20 minutes. Remove weights and cool on wire rack before filling.

Meanwhile rinse 1 1/2 C. blueberries and drain well. When pastry is cooled, spread blueberries in the pastry and pour the filling over the top of them.

Reduce the oven temp to 350 degrees and place filled pastry on middle rack and cook for about 30-35 minutes or until the filling is set (test by gently shaking the pan and if filling does not jiggle then it is set.) Transfer tart to a wire rack to cool. Serve warm or cold. Enjoy!

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