Real Recipes From Real Home Cooks ®

lemon blueberry tart

(3 ratings)
Recipe by
Staci Cakes
On a farm in..., GA

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.

(3 ratings)
yield 6 -8
prep time 2 Hr
cook time 15 Min

Ingredients For lemon blueberry tart

  • 1/2 c
    of your favorite finely chopped nuts
  • 1 1/2 c
  • 1 c
    powdered sugar
  • 1 1/2 stick
    real salted butter
  • 6 oz
    cream cheese, room temperature
  • 1 c
    powdered sugar
  • 1 c
    heavy cream
  • 1/4 c
  • 1 tsp
    lemon extract (or vanilla)
  • 1 can
    of your favorite pie filling or approx. 2 cups of homemade fruit filling or fresh fruit

How To Make lemon blueberry tart

  • 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.