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

  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.

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About Lemon Blueberry Tart





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