Joe convinced me to make a blueberry tart over the weekend! I thought it would be extra perfect with a hint of lemon, so I came up with this concoction! It turned out awesome and is very easy to put together - even for you non-bakers out there! I hope you'll give it a try!! It's perfect for a summer get together!
Ingredients for Tart Shell
2.5 cups of flour
6 T sugar
2 sticks of butter (16 T)
1/4 tsp salt
Ingredients for Filling
8oz softened cream cheese
1/4 cup sour cream
1 tsp vanilla
Zest of 1 lemon
2 tsps lemon juice
2 pints of Blueberries
Prep the tart shell first. This recipe makes enough for an 11 inch tart. Melt butter, let cool to room temperature. Place in a bowl, add the sugar and salt. Stir until combined. Slowly add in the flour, stir until well combined and no dry flour is left. Place in the bottom of the tart pan, press out with the palm of your hand or your fingers. Evenly cover the bottom of the pan and up the sides, making sure to press the dough into the indentations in the sides.
When the crust is even, cover with plastic wrap and place in the freezer until cool to the touch (10-20 minutes). Preheat the oven while the shell is in the freezer to 350 degrees. Remove the plastic wrap, place the tart in the oven and let bake for 30 minutes or until golden brown. Then remove, and let crust cool.
While the crust is cooling, mix up the filling. Place cream cheese in the bottom of a mixing bowl, beat on high until starts to become fluffy. Add in sour cream, sugar, vanilla, lemon zest and lemon juice and mix until smooth.
When the crust is cool, place the filling in the middle of the tart. Spread out to the edges with a spatula, until the bottom of the tart is evenly covered.
Wash and dry blueberries. Arrange on top of the tart as desired!