12

Serving

15min

PREP. TIME

30min

COOK TIME

### INGREDIENTS

Crust:
1½ cup all-purpose flour
3 tbsp. sugar
½ cup Keller’s Creamery Unsalted Butter, chilled and cut into cubes
2 to 3 tbsp. water

Filling:
¾ cup sugar
¼ cup Keller’s Creamery Unsalted Butter, melted
3 large eggs
3 tbsp. fresh lemon juice
1 tsp. grated lemon rind
2 tbsp. apricot or peach preserves, melted
2 cups blueberries, rinsed and dried

### STEPS

• Crust: Preheat oven to 375°F. Combine flour and sugar in the bowl of a food processor fitted with the metal blade. Add butter and pulse until mixture is resembles coarse crumbs. Pulse in water, 1 tbsp. at a time until the dough holds together when pressed between your fingers. Shape into a smooth ball. Pat evenly into up sides and onto the bottom of a 10″ tart pan. Prick with fork. Bake 10 minutes or until crust is opaque and has just started to brown. Reduce oven temperature to 350°F.

Note: For a more even crust, refrigerate dough 1 hour and roll into a 12-inch circle. Transfer to the tart pan and trim any excess dough.

• Lemon Filling: Stir sugar and butter together in a medium mixing bowl. Add eggs, one at a time, stirring well after each addition. Add lemon juice, and lemon rind; mix until well blended. Pour into prepared tart shell. Bake 20 to 25 minutes or until set. Cool slightly. Brush with preserves and top with blueberries. Just before serving, sprinkle with confectioner’s sugar, if desired. Serve chilled or warm. Refrigerate leftovers.

### NUTRION FACTS » 1 SERVING

Calories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 270
Fat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 g
Cholesterol . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75 mg
Carbohydrates . . . . . . . . . . . . . . . . . . . . . . . . . . 34 g

Protein . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 g
Sodium . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 mg
Dietary Fiber . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 g