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Blueberry-Lemon Tart
Prep 15min
Total2hr5min
Ingredients4
Servings10
Ingredients
1crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
1/2cup lemon curd (from 10-oz jar)
1/2cup fat-free sour cream
2cups fresh blueberries
Directions
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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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