Ingredients
1-1/4 cups all-purpose flour1/3 cup sugar1/4 teaspoon salt1/2 cup cold butter, cubed1 large egg yolk2 tablespoons cold water1 teaspoon vanilla extractFILLING:1 can (14 ounces) sweetened condensed milk1/2 cup lemon juice4 large egg yolks4 teaspoons grated lemon zestDash saltTOPPING:2 cups fresh blueberries1/2 cup blueberry spreadable fruit
Preparation
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.
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 baking sheet.
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 375° for 15 minutes. Remove foil; bake 5 minutes longer.
In a small bowl, beat the filling ingredients; pour into crust. Bake for 12-15 minutes or until set. Cool on a wire rack.
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.
