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Skinny Blueberry-Lemon Tart

 18 Ratings
4 Comments
  • Prep Time 20 min
  • Total Time 2 hr 10 min
  • Servings 10
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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.

Ingredients

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

Directions

  • 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.

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.

Nutrition Information

No nutrition information available for this recipe.

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