How are you with making pie crusts? I struggled with them until recently. The first one I ever attempted was a complete failure. It was many years ago and I thought I could skip a step or two. It was not a good idea. My second attempt wasn’t much better. I put making pie crusts on hold for a long time. Then I decided to make this blueberry cream cheese tart. Success!
This is a crust for beginners. It put me back on the pie crust making track. One small step in the right direction back then and now I’m making Julia Child pie crusts. If you need a recipe to get started with, this is the one. The original is by Paula Deen and can be found on the Food Network website. I adapted it slightly and reflected my method of preparation.
How does the tart taste? Pretty darn good if you ask me and everyone who has tasted it. You can tell it is a homemade crust (my mother-in-law loves this one) and the filling is light and fluffy. The pecans give it a bit of crunch. The blueberry topping adds a nice fruit flavor and makes a pretty tart. You could use different flavors of store-bought pie filling or use homemade.
Can you believe the holiday season is around the corner? Halloween, Thanksgiving, Christmas…whew! What happened to this year? At least I have this blueberry cream cheese tart I can whip up for any celebration. Let the festivities begin!
Blueberry Cream Cheese Tart
Ingredients
For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- Pinch of salt
- 3/4 cup unsalted butter at room temperature
- 1/2 cup finely chopped pecans or walnuts
For the filling and topping:
- 6 ounces cream cheese not whipped, at room temperature
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream
- 1/4 cup sugar
- 1 can blueberry pie filling 21 ounces
Instructions
For the crust:
-
Preheat the oven to 350 degrees F. In the bowl of a food processor fitted with a knife blade, add the flour, powdered sugar, and salt. Pulse to combine. Add the butter and process until it forms a ball. Press dough evenly on the bottom and up the sides of a 12-inch tart pan with a removable bottom. Sprinkle the nuts evenly over the bottom and lightly press into the crust. Bake for 10 to 12 minutes, or until lightly browned around the edges. Let cool completely.
For the filling and topping:
-
In a large mixing bowl, add the cream cheese, powdered sugar, and vanilla. Using a hand mixer, beat until smooth and combined. In a separate bowl, beat the heavy cream with the sugar until it has soft peaks. Fold the whipped cream, a little at a time, into the cream cheese mixture. Spread the cream cheese filling evenly into the prepared tart crust. Top it with the pie filling. Refrigerate at least 2 hours. Serve and enjoy!
Recipe Notes
A homemade tart with an easy to make crust, fluffy cream cheese filling, and topped with blueberry pie filling.
Jen @ Juanita's Cocina says
October 11, 2012 at 7:00 amOhhhhh yum. And by yum, I mean, I want this for breakfast.
Family Foodie says
October 11, 2012 at 7:39 amOh, Renee! I love this. I hope you are planning on making this for me. Love blueberries.
Terry says
October 11, 2012 at 8:02 amWish I were having that for breakfast instead of cottage cheese and fruit! yummmm
Anita at Hungry Couple says
October 11, 2012 at 8:36 amI’m a pretty good crust maker but I’ve never made one with powdered sugar before. Either way, this looks good to me! 🙂
Renee says
October 13, 2012 at 9:28 amThe crust is so different than usual pie or tart crusts. I’m glad I found it for those times I need to make a pie or tart when I don’t have time for the crust to chill in the fridge for a few hours.
Kim Bee says
October 11, 2012 at 8:52 amOne of my fave ways to do a fruit pie is with powdered sugar crust. It’s so yummy and a bit easier to work with. Great pie. I’m all in with blueberry cheesecake. Super gorgeous pics!
Renee says
October 13, 2012 at 9:27 amThanks Kim. Something about the powdered sugar crust does go so well with fruit pies (and cheesecakes too).
Susan says
October 11, 2012 at 1:47 pmPowdered sugar crust. Interesting, is it easier to work with? I’m still grasping at straws with pie crust. I hope one of these days I’ll find I recipe that works well with me.
Renee says
October 13, 2012 at 9:25 amThis crust is very easy to work with. Just spread the dough ball out evenly in the pan with your fingers. No rolling involved.
Katherine G says
October 11, 2012 at 2:34 pmThis looks so delicious!!! I migh have to try this.
amy @ fearless homemaker says
October 11, 2012 at 9:51 pmThis looks just wonderful + i love that the crust isn’t too complex to make – I have to admit that crusts aren’t my favorite thing to make!
Baker Street says
October 12, 2012 at 6:13 amAbsolutely incredible! I LOVE blueberries and a slice would just make my day! 🙂
Jennie @themessybakerblog says
October 12, 2012 at 9:07 pmThat is one beautiful tart crust, and the filling looks amazing.
Renee says
October 13, 2012 at 9:24 amThanks Jennie! It is a nice tasting crust too and so easy to make.
Laura says
October 13, 2012 at 8:41 pmLove this crust and the overall flexibility of the tart.
Tiffany says
October 13, 2012 at 11:20 pmThat looks amazing! I always have problems with my crusts falling apart or sticking to the pan. I usually end up just buying the premade ones from the store. I don’t care for pie, but fruit and cheese tarts are so yummy!
Paula @ Vintage Kitchen says
October 20, 2012 at 8:19 pmI make a similar pie, but it has eggs, both in the crust and cheesecake. This is a wonderful recipe! And pecans in the crust give it an amazing toasted flavor that´s hard to beat!
Cynthia Briggs says
November 8, 2012 at 10:08 amMade this for company last week and it was delicious.
Cynthia Briggs/Cookbook Author
Renee says
November 8, 2012 at 2:13 pmI am so glad you enjoyed the tart! Thank you so much for taking the time to come back and let me know it was a success.