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BLUEBERRY LEMON-CURD TART

Also see article on Blueberries
by Jennifer A. Wickes ©2005

Yields: 8 servings

• 1 pint bluberries -- rinsed and drained
• 1 cup lemon curd
• 1/3 cup almond paste
• 3 tablespoons unsalted butter
• 1/2 large egg -- beaten
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 pie crust - prepared, not cooked


Preheat the oven to 350 and place your oven rack to the middle position.

Beat the almond paste with a mixer until smooth. Add the butter, and keep mixing. Pour the egg, vanilla extract and almond extract into the mixture and beat for about 4 minutes until light and fluffy.

Spread the mixture on top of the pie crust.

Bake in the oven for 25 minutes until the almond paste mixture is golden brown.

Allow the tart to cool completely.

Pour the lemon curd on top and spread evenly.

Add the blueberries on top.

Refrigerate for 2 hours prior to serving.

Serve with whipped cream.
 

 

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