- 8 ounces gingersnap cookies, coarsley broken
- 4 tablespoons unsalted butter, melted
- 2 cups Lemon Curd
- 1 pint fresh blueberries
- 1/2 cup apple jelly
- 1 cup sweetened whipped cream
Finely grind the gingersnaps in the bowl of a food processor. Add the melted butter, and blend until the crumbs are evenly moistened. Press the mixture over the bottom and up the sides of an 8- inch tart pan with a removeable bottom. Bake until golden brown, about 8 minutes. Remove from the oven, set aside on a wire rack, and allow to cool completely.
Using an offset spatula spread the Lemon Curd into the bottom of the tart pan. Set aside.
Arrange the blueberries in a decorative pattern on top of the lemon curd.
In a small saucepan, gently heat the apple jelly until it has completely melted. Using a pastry brush, gently dab the blueberries with the apple jelly. Use just enough of the apple jelly to make the blueberries glisten. Refrigerate the tart for at least 30 minutes or up to overnight before serving. Serve the tart with sweetened whipped cream.
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