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Healthified Blueberry-Lemon Tart

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66% less fat • 59% less sat fat • 35% fewer calories than the original recipe. This tart gets its health smarts from fat-free egg product and less butter.

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(17 Ratings)

17 Ratings

5 spoons 24%

4 spoons 29%

3 spoons 18%

2 spoons 18%

1 spoons 12%

Member Reviews (3)

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PREP TIME
20 Min
TOTAL TIME
2 Hr 10 Min
SERVINGS
10

Crust

1/3: cup butter, softened

3: tablespoons packed brown sugar

2: tablespoons fat-free egg product

1: cup Gold Medal® all-purpose flour

Filling

1/2: cup lemon curd (from 10-oz jar)

1/2: cup fat-free sour cream

2: cups fresh blueberries

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1 Heat oven to 400°F. In medium bowl, beat butter and brown sugar with electric mixer on low speed until fluffy. Beat in egg product until blended. Beat in flour until dough forms. Press dough firmly in bottom and up side of ungreased 9-inch tart pan with removable bottom. Prick bottom thoroughly with fork.
2 Bake 10 to 12 minutes or until light golden brown. If crust puffs in center, prick with fork. Cool 30 minutes or until completely cooled.
3 In small bowl, beat lemon curd and sour cream with wire whisk until smooth. Spread evenly over crust. Refrigerate at least 1 hour. Just before serving, top with blueberries.

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Expert Tips

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

Because the crust will sometimes puff a little in the middle during baking, pricking it again after baking helps "deflate" the puffing. One or two pokes with a fork should do the trick!

Use raspberries or strawberries in place of the blueberries, or any combo of the three, for a berry good way to take advantage of seasonal specials.

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Nutrition Information:

1 Serving (1 Serving)

Calories 200

(Calories from Fat 60),

Total Fat 7g

(Saturated Fat 4 1/2g,
Trans Fat 0g),

Cholesterol 30mg;
Sodium 80mg;
Total Carbohydrate 31g

(Dietary Fiber 1g,
Sugars 18g),

Protein 2g;

Percent Daily Value*:

Vitamin A 6.00%;
Vitamin C 4.00%;
Calcium 2.00%;
Iron 4.00%;

Exchanges:

1/2 Starch;
0 Fruit;
1 1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 3 Reviews View All

Posted 9/14/2011 7:42:39 PM REPORT ABUSE ajc123 said:

Rating:

Great flavor. However, it was very runny. We had to eat it with a spoon. I doubled the recipe because my tart pan is 10" instead of 9". Don't understand why it wouldn't set-up. I had it in the refrigerator for 6 hrs. before serving. Very Disappointed.

This reply was: Helpful Inspiring

Posted 8/6/2011 7:50:33 AM REPORT ABUSE queenbee37 said:

Rating:

A big hit with the family (Including some very picky eaters). Easy to make...now one of my go-to recipes.

This reply was: Helpful Inspiring

Posted 9/3/2009 6:53:33 PM REPORT ABUSE depiction said:

Rating:

Very easy! I tried using an egg instead of egg substitute (I only had the real thing) but it made the crust consistency tricky. A little too much tart but overall very good.

This reply was: Helpful Inspiring