“From the TOH 2012 Cookbook. Submitted by Erin Chilcoat of Somerset, NJ. * TOTAL TIME DOES NOT INCLUDE CHILL TIME *”
1hr 15mins

Ingredients Nutrition


  1. In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs.
  2. Whisk the egg yolk, water and vanilla; add to crumb mixture.
  3. Stir until dough forms a ball.
  4. Cover and refrigerate for at least 30 minutes.
  5. On a floured surface, roll dought into an 11 inch circle.
  6. Transfer to a greased 9 inch fluted tart pan with a removable bottom; trim pastry even with edge of pan and place on baking sheet.
  7. Line unpricked pastry shell with a double thickness of heavy-duty foil.
  8. Bake at 375 for 15 minutes.
  9. Remove foil; bake 5 minutes longer.
  10. In a small bowl, beat the filling ingredients; pour into crust.
  11. Bake for 12-15 minutes or until set; cool on wire rack.
  12. For topping, microwave the blueberries and spreadable fruit on high for 1-2 minutes or until bubbly around edges; stir.
  13. Cool for 5-10 minutes.
  14. Gently spoon over filling.
  15. Cover and refrigerate for 1 hour or until chilled.

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