Magnolia Days

Life in the South | Southern food, wine, gardening, travel, beauty.

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Get the Cookbook
  • Home
  • Food
    • Recipe List
    • Appetizer
    • Beverages
    • Breads
    • Cake
    • Candy
    • Casseroles
    • Cookies/Bars/Squares
    • Ice Cream
    • Meat and Seafood
    • Pasta/Rice
    • Pie/Tart
    • Pudding/Trifle
    • Salads and Dressings
    • Sandwiches
    • Sauces
    • Side Dish
    • Soups/Stews
  • Wine
    • Wine List
    • Cabernet Sauvignon
    • Carmenere
    • Chardonnay
    • Malbec
    • Pinot Noir
    • Pinotage
    • Saint George
    • Syrah/Shiraz/Petit Sirah
    • Wine Blends
    • Wine Tasting
    • Zinfandel
  • Life
    • Gardening
    • Travel
    • Beauty
  • Most Popular
  • About
    • About Me & The Blog
    • Contact
    • Awards
    • FYI
    • Privacy Policy
  • Subscribe

Blueberry Cream Cheese Tart

October 11, 2012 By Renee 19 Comments

Pin178
Share3
Reddit
Tweet124
Yum
Email
305 Shares
Jump to Recipe Print Recipe

Blueberry Cream Cheese Tart

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.

A slice of a blueberry cream cheese tart

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
0 from 0 votes
Print

Blueberry Cream Cheese Tart

A homemade tart with an easy to make crust, fluffy cream cheese filling, and topped with blueberry pie filling.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Author Renee

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:

  1. 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:

  1. 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.

Pin178
Share3
Reddit
Tweet124
Yum
Email
305 Shares

Filed Under: Pie/Tart Tagged With: blueberry, cream cheese, recipe, tart

« Stuffed Mushrooms With Spinach and Feta
Chocolate Layer Cake for #SundaySupper »

Comments

  1. Jen @ Juanita's Cocina says

    October 11, 2012 at 7:00 am

    Ohhhhh yum. And by yum, I mean, I want this for breakfast.

    Reply
  2. Family Foodie says

    October 11, 2012 at 7:39 am

    Oh, Renee! I love this. I hope you are planning on making this for me. Love blueberries.

    Reply
  3. Terry says

    October 11, 2012 at 8:02 am

    Wish I were having that for breakfast instead of cottage cheese and fruit! yummmm

    Reply
  4. Anita at Hungry Couple says

    October 11, 2012 at 8:36 am

    I’m a pretty good crust maker but I’ve never made one with powdered sugar before. Either way, this looks good to me! 🙂

    Reply
    • Renee says

      October 13, 2012 at 9:28 am

      The 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.

      Reply
  5. Kim Bee says

    October 11, 2012 at 8:52 am

    One 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!

    Reply
    • Renee says

      October 13, 2012 at 9:27 am

      Thanks Kim. Something about the powdered sugar crust does go so well with fruit pies (and cheesecakes too).

      Reply
  6. Susan says

    October 11, 2012 at 1:47 pm

    Powdered 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.

    Reply
    • Renee says

      October 13, 2012 at 9:25 am

      This crust is very easy to work with. Just spread the dough ball out evenly in the pan with your fingers. No rolling involved.

      Reply
  7. Katherine G says

    October 11, 2012 at 2:34 pm

    This looks so delicious!!! I migh have to try this.

    Reply
  8. amy @ fearless homemaker says

    October 11, 2012 at 9:51 pm

    This 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!

    Reply
  9. Baker Street says

    October 12, 2012 at 6:13 am

    Absolutely incredible! I LOVE blueberries and a slice would just make my day! 🙂

    Reply
  10. Jennie @themessybakerblog says

    October 12, 2012 at 9:07 pm

    That is one beautiful tart crust, and the filling looks amazing.

    Reply
    • Renee says

      October 13, 2012 at 9:24 am

      Thanks Jennie! It is a nice tasting crust too and so easy to make.

      Reply
  11. Laura says

    October 13, 2012 at 8:41 pm

    Love this crust and the overall flexibility of the tart.

    Reply
  12. Tiffany says

    October 13, 2012 at 11:20 pm

    That 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!

    Reply
  13. Paula @ Vintage Kitchen says

    October 20, 2012 at 8:19 pm

    I 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!

    Reply
  14. Cynthia Briggs says

    November 8, 2012 at 10:08 am

    Made this for company last week and it was delicious.
    Cynthia Briggs/Cookbook Author

    Reply
    • Renee says

      November 8, 2012 at 2:13 pm

      I 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.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




The Cookbook

Cover photo of Southern cookbook Fixin to Eat

Welcome

Hello!  Pull up a chair and sit a spell at Magnolia Days, a blog featuring Southern food, wine reviews, gardening tips, travel, beauty, and life in the South.  Please take a few moments to browse around – you never know what you may find!

Categories

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright © 2021 · Delightful theme by Restored 316

Copyright © 2021 Magnolia Days