Lemon Blueberry Tart

Staci Cakes

By
@BabasKitchen

The crust is fabulous! I love the nuts, buttery flavor, and texture. The cream cheese layer is light and creamy and, well, my homemade blueberry topping is fan-stinkin-tabulous!

*If you decide on a refreshing lemony taste try fresh squeezed lemon juice instead of the extract and toss in some zest.

This is a very adaptable recipe that will work well with almost any type of fruit. Want to lighten it up a bit, try fresh fruit instead of a pie filling.

You can make an amazing patriotic dessert for the Fourth of July by using fresh strawberries and blueberries.


Featured Pinch Tips Video

Comments:

Serves:

6-8

Prep:

2 Hr

Cook:

15 Min

Ingredients

NUT CRUST

1/2 c
of your favorite finely chopped nuts
1 1/2 c
flour
1 c
powdered sugar
1 1/2 stick
real salted butter

CREAM CHEESE FILLING

6 oz
cream cheese, room temperature
1 c
powdered sugar
1 c
heavy cream
1/4 c
sugar
1 tsp
lemon extract (or vanilla)

TOPPING

1 can(s)
of your favorite pie filling or approx. 2 cups of homemade fruit filling or fresh fruit

Directions Step-By-Step

1
NUT CRUST:

Roast your nuts before you chop them - throw 'em in a heated cast iron skillet and toss around for a couple of minutes. Let cool. Chop.
Combine flour, sugar, nuts, and butter - mix until it forms a ball.
Pat ball of dough into a tart pan.
Bake at 350 degrees for about 10-12 minutes or until crust is golden brown.
Let cool before filling.
2
CREAM CHEESE FILLING:

Cream together cream cheese, vanilla/extract, and powdered sugar, set aside.
Beat heavy cream and granulated sugar until soft peaks are formed.
Fold whipped cream into cream cheese mixture.
Spoon mixture into cooled tart crust.
3
TOP & FINISH:

Top with 1 can of your favorite pie filling or homemade pie filling.
Chill for a couple of hours before serving.

About this Recipe