Lemon Blueberry Summer Tart
Author: 
 
This recipe is adapted from an old issue of Woman's Day magazine from the early 2000's. Replacing the almond flavor with lemon gives it a bright summery twist.
Ingredients
  • 1 cup flour
  • 2 Tbl. flour
  • ⅔ cup granulated sugar
  • 2 Tbl. granulated sugar
  • ½ t. salt
  • 1 stick, unsalted butter
  • 1 Tbl. white vinegar
  • 5 cups of blueberries
  • heaping tablespoon of lemon zest
  • ½ t. lemon extract
  • confectioner's sugar
Instructions
  1. Heat oven to 375F. Coat a 9-in. round or square tart pan with removable bottom with nonstick spray.
  2. Pulse 1 cup flour, 2 TBL sugar and the salt in a food processor until blended. Add butter and pulse til crumbs form. Sprinkle with vinegar, pulse til blended. Turn out dough and bring together with fingers.
  3. Press dough into bottom of tart pan. Top with 3 cups of the berries.
  4. NOTE: Feel free to make it with a good quality store-bought pie dough, I've done it and it turns out just as delicious.
  5. Mix remaining 2 Tbl. flour, ⅔ cup sugar and lemon zest in a small bowl and evenly sprinkle over berries and drizzle the lemon extract right over the berries.
  6. bake tart 50 - 60 minutes until bubbly.
  7. Remove tart from oven and top with remaining 2 cups of blueberries.
  8. Cool on a wire rack, when cooled sprinkle with powdered sugar and serve at room temperature.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2026/05/lemon-blueberry-summer-tart.html