Lemon Blueberry Tart

2
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.

Rating:

★★★★☆ 3 votes

Comments:
Serves:
6-8
Prep:
2 Hr
Cook:
15 Min

Ingredients

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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

How to Make Lemon Blueberry Tart

Step-by-Step

  • 1NUT 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.
  • 2CREAM 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.
  • 3TOP & FINISH:

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

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About Lemon Blueberry Tart





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