Blueberry Tart

This Blueberry Tart is going to be the hit of every summer picnic you’ll never get to attend (#COVID-19). Just kiddingggg. I hope that we all do eventually get to picnic our pants off and enjoy some major BBQ situations very soon! And when we do…this tart will have you dubbed MVPP. That is, Most Valuable Picnic Player.

This tart was brought to my attention by my beloved Butchie (grandma) who showed me a picture that she ripped out of a magazine and said “You should make this for your pictures!” Literally the cutest. Obviously I had to make it. When I asked Butchie what magazine she ripped the page out of, she couldn’t remember and said she had to look to find it! As far as I know, she’s still looking.

Luckily, after a good bit of searching the inter-webs, I finally found what I was looking for (Butchie, this serves as your official notice to stop looking). We can all thank Woman’sDay Magazine for this lovely little treat. Side note: the date on the page she’d ripped out was listed as 2008, and if you’re not hanging onto magazines from 10+ years ago…well, you’re probably not a grandma.

If you’re interested, check out the original recipe. Otherwise, use the recipe below for my take, which includes a few tweaks and the addition of a light and tangy whipped cream cheese topping that enhances literally everything about this already gorgeous gal!

Let me know if you decide to make it, and how you like it! Enjoy 🙂

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Blueberry Tart

This Blueberry Tart is perfect for any summer gathering. A punchy blueberry flavor that pairs perfectly with the lightly sweet and tangy whipped cream cheese topping. This recipe has been adapted from Women'sDay Magazine.

Prep Time15 mins

Active Time1 hr

Cool time3 hrs

Total Time4 hrs 15 mins

Yield: 8

Author: The Cozy Plum

Equipment

• 9-inch tart pan (square or round) or similar sized baking dish
• Food processor

Materials

Blueberry Tart

• 1 cup + 2 Tbsp all-purpose flour
• ½ cup + 2 Tbsp white sugar
• ½ tsp salt
• ½ tsp almond extract
• 1 Tbsp white vinegar
• ½ cup unsalted butter cubed
• 3 cups blueberries
• ¼ tsp ground cinnamon
• ⅓ cup white sugar

Whipped Cream Cheese Topping

• 8 oz cream cheese room temperature
• ⅓ cup white sugar
• 1 tsp vanilla
• 1 tsp gelatin
• 4 tsp water
• 1 ½ cups heavy whipping cream

Instructions

Blueberry Tart

• Preheat the oven to 375 degrees F. Grease a 9-inch tart pan and set aside.
• In a food processor, add 1 cup of flour, 2 Tbsp sugar, salt, almond extract, vinegar and butter and pulse until combined and the dough comes together.
• Remove the dough and press it evenly into the bottom of the tart pan (no need to go up the sides). Spread 3 cups of blueberries evenly over the dough.
• In a separate bowl, combine 2 Tbsp flour, ½ cup sugar, and the cinnamon. Once combined, sprinkle evenly over the blueberries, making sure to get the edges.
• Bake for 50-60 minutes (the blueberries should be bubbling) and remove to a wire rack to cool completely, then transfer to the fridge for 1-2 hours to firm up*.

Whipped Cream Cheese Topping

• In a medium sized mixing bowl, mash the soft cream cheese with a fork, then mix in the sugar and vanilla with a whisk (a bit vigorously) until the mixture is completely combined.
• In your smallest saucepan, combine the gelatin and water. Put it over medium low heat and give it a stir until the gelatin is dissolved. Switch to your lowest heat to keep from solidifying, and move on to your whipped cream.
• In a stand mixer fitted with the whisk attachment, whip the heavy cream for about 1 minute on medium speed, then raise the speed to medium high and whip for another minute until stiff peaks have almost formed. With the mixer running, drizzle in the gelatin, and finish whipping until stiff peaks have formed (about one more minute)
• Add one large dollop of the whipped cream to the cream cheese mixture and fold in, continuing to add more whipped cream until fully combined. Take care to fold, not mix, or you will deflate your topping!
• Pipe or spread the whipped cream cheese topping onto your cooled tart, and enjoy!

Notes

*Before transferring the baked tart to the fridge to cool (before adding the topping), gently press the tart out from its form to release all sides, then put it back in. This helps to make sure nothing sticks after it’s been in the fridge.

The addition of the gelatin in the whipped cream cheese topping helps the tart to store better and longer. If you plan to eat this shortly after making and don’t expect to have any leftovers, feel free to omit the gelatin.

If you don’t have a tart pan, you can make this in a 8×8 or 9×9 inch square baking pan. Just be sure to grease and parchment line your pan. 

This keeps in the fridge for 3 – 4 days, covered.