Paula Deen Blueberry Tart

Paula Deen blueberry tart is an easy no-fuss dessert made with a buttery nut crust, whipped cream cheese filling and blueberry pie filling, ready in 20 minutes plus chilling. Try this make-ahead summer dessert for potluck night or the holiday table, since the filling is no-cook.

Let the crust cool completely before the filling goes in, because a warm crust melts the whipped cream cheese into a puddle. Spoon the filling into a cold shell and it sets up thick enough to slice cleanly.

Pressing the dough right into the ridges of the tart pan gives you neat fluted edges, and the extra nuts she pats on top toast as the crust bakes. Since the crust comes together in a food processor, you skip the rolling pin completely.

Paula Deen Blueberry Tart

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

12

minutes

Calories

540

kcal

A crisp, nutty shortbread-style crust holds a fluffy whipped cream cheese layer topped with glossy blueberries. Once chilled, it slices into clean wedges that are cool, creamy and just sweet enough.

Ingredients

• 1/2 cup finely chopped nuts
  

• 1/2 cup plus 1 cup for filling powdered sugar
  

• 1 1/2 cups Flour
  

• 3/4 cup softened Butter
  

• 2 (3 oz) packages at room temperature cream cheese
  

• 1 cup confectioner's sugar
  

• 1 cup heavy cream
  

• 1 (21 oz) can blueberry pie filling
  

Directions

• Make the crust: Preheat the oven to 350°F, then add 1/2 cup finely chopped nuts, 1/2 cup powdered sugar, 1 1/2 cups flour and 3/4 cup softened butter to a food processor. Process until the mixture forms a ball, or mix it by hand.
• Press into the pan: Press the dough with your fingers into a 12-inch tart pan with a removable bottom. Push it into the indentations of the pan, then pat a few more chopped nuts onto the crust.
• Bake the crust: Bake the crust for 10 to 12 minutes, or until it is very lightly browned. Then set it aside to cool completely before you fill it.
• Beat the cream cheese: Beat 2 packages of room temperature cream cheese (3 oz each) with 1 cup confectioner's sugar until smooth. Starting with softened cream cheese keeps the mixture free of lumps.
• Whip the cream: Beat 1 cup heavy cream until it forms soft peaks. Then fold the whipped cream into the cream cheese mixture until no streaks remain.
• Fill and top the tart: Spoon the cream cheese filling into the cooled crust and spread it evenly. Top it with one 21 oz can of blueberry pie filling.
• Chill until set: Refrigerate the tart until it is well chilled. Once the filling firms up, remove the pan ring and slice into wedges.

Tools for this recipe

• Cuisinart 14-cup food processor, KitchenAid 5-speed hand mixer, Pyrex 9.5-inch glass pie plate. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different fruit pie filling?

Cherry or strawberry pie filling works the same way, since all you need is a spoonable fruit topping. Just use a 21 oz can so the layer covers the whole tart.

How long does blueberry tart keep in the fridge?

Covered loosely, it keeps for about 2 days in the fridge. After that the crust starts to soften from the filling, so it's best eaten fresh.

Can I make this tart ahead of time?

Yes, and it actually needs time to chill and set before slicing. You can bake the crust a day early, then fill and top it the day you plan to serve.

What if I don't have a food processor?

Mix the nuts, powdered sugar, flour and softened butter by hand until the dough comes together in a ball. It takes a few minutes longer, but the crust turns out the same.

Why is my filling runny?

Usually the crust was still warm, or the cream was not whipped to soft peaks before folding. Cool the crust fully and chill the finished tart until firm to fix it.