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Blueberry-Lemon Tart

  • Prep 15 min
  • Total 2 hr 5 min
  • Ingredients 4
  • Servings 10

Ingredients

1
Pillsbury™ refrigerated pie crust
1/2
cup lemon curd (from 10-oz jar)
1/2
cup fat-free sour cream
2
cups fresh blueberries
2009 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
Calories from Fat
100
% Daily Value
Total Fat
11g
18%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
190mg
8%
Potassium
40mg
1%
Total Carbohydrate
37g
12%
Dietary Fiber
0g
0%
Sugars
14g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 2 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; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 If crust is refrigerated: Let pouch stand at room temperature 15 minutes or microwave on Defrost 10 to 20 seconds. If crust is frozen: Let pouch stand at room temperature 60 to 90 minutes before unrolling. Do not microwave frozen crust.
  • 2 Heat oven to 450°F. Remove crust from pouch; slowly and gently unroll crust. Press firmly in bottom and up side of ungreased 9-inch tart pan with removable bottom. Prick bottom thoroughly with fork. Bake 10 to 12 minutes or until light brown. Cool completely, about 30 minutes.
  • 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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