Saturday, February 11, 2017

Blueberry Tart

I am super excited today!
Why? Because I got to break in my new tart pan 
and make this delicious blueberry tart.
And the other reason is because Joyful Kitchen Magazine is now available on Amazon.com! 
You (and your friends and family) can order 
a print copy AND download all the great recipes in this issue right to your Kindle!!!

It makes my heart sing to share great recipes with others, 
so making it available for the Kindle is super cool.

So, celebrate this Sweet Saturday with me and 
treat yourself to this amazing tart. 

Blueberry Tart


1 c. butter, room temperature
1/2 c. sugar
1 tsp. vanilla extract
2 to 2 1/2 c. all-purpose flour

8 oz. cream cheese, softened
1 c. powdered sugar
1 tsp. vanilla extract
21 oz. can of blueberry pie filling (I only used half of can)

Crumb Topping:
4 Tbsp. butter
1 Tbsp. all-purpose flour
4 Tbsp. powdered sugar
1/2 tsp. vanilla extract

Preheat oven to 350 degrees.

Spray a rectangular tart pan with cooking spray and set aside.

Combine crust ingredients in medium bowl and mix. Mixture will be dry but should hold together when pressed.

Press crust evenly on bottom and sides of pan. Use a fork and poke several holes on the bottom. Bake for 15-17 minutes. Remove from oven and allow to cool about 10 minutes.

Meanwhile, in bowl of a stand mixer, beat cream cheese, powdered sugar and vanilla extract. Mix until creamy.

Pour cream cheese mixture over cooled crust and spread evenly.

Pour blueberry pie filling over cream cheese (again, I only used 1/2 of the can for this recipe).

Combine crumb topping ingredients in small bowl and use a pastry cutter/blender until crumbs are pea sized.

Sprinkle mixture over the top of blueberry mixture and refrigerate at least an hour before serving. Enjoy!

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