Blueberry Tart Recipe by Paula Deen

Level: Moderate

Time: 25 MINUTES

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  • 1/2 cup nuts, finely chopped
  • 1/2 cup powdered sugar, plus 1 cup for filling
  • 1 1/2 cups flour
  • 3/4 cup butter, softened
  • 2 (3 oz) packages cream cheese, at room temperature
  • 1 cup confectioner's sugar
  • 1 cup heavy cream
  • 1 (21 oz) can blueberry pie filling


Preheat oven to 350°. Combine nuts, 1/2 cup powdered sugar, flour and butter in food processor and process until mixture forms a ball. Or, combine by hand. With fingers, press dough into 12-inch tart pan with removable bottom, taking care to push crust into indentations in tart pan. Pat nuts onto crust. Bake for 10 to 12 minutes, or until very lightly browned.


Beat the cream cheese with 1 cup powdered sugar. Beat the heavy cream with the granulated sugar until it forms soft peaks. Fold the whipped cream into the cream cheese mixture. Spoon this mixture into the cooled pie shell and top with blueberry pie filling. Refrigerate until well chilled.

Blueberry Tart


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