Blueberry Tart

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Blueberry Tart Blueberry Tart Recipe Courtesy of

Servings: 6-8 Servings
Prep Time: 10 min
Cook Time: 10 min
Difficulty: Easy

Ingredients Add to grocery list

1/2 cup finely chopped nuts
1/2 cup powdered sugar
1 1/2 cups flour
3/4 cup butter, softened

Two 3-ounce packages cream cheese, at room temperature
1 cup confectioner’s sugar
1 cup heavy cream
1/4 cup granulated sugar
One 21-ounce can blueberry pie filling





Preheat oven to 350 degrees.  Combine crust ingredients 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 the confectioner’s 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.

Show: Paula's Home Cooking
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Reader Comments:


I have only found cream cheese in 8 oz packages. Is it supposed to be 2-3oz or 8 oz packages?

By Christy on February 12, 2013


I love the comment below me. Maybe you need your eyes checked? Clearly the picture shows canned blueberries under the fresh one's. And it is a Paula Deen recipe. She does not exactly cook with ingredients that are always good for you.

By Anonymous on February 13, 2012


The picture looks like fresh blueberries are used on top (maybe on top of blueberry jam), not canned blueberry pie filling. I was looking for a recipe with fresh blueberries, not canned and was disappointed to see that canned were used when the picture shows fresh.

By music lady on July 29, 2011


By Anonymous on June 27, 2010


It was a party in my mouth!! I have a family of 5, and it lasted about 12hours in my house

By Anonymous on February 19, 2010


This is some kinda good!

By Cathylew on June 19, 2009


By Phil P on November 18, 2008

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