Print 3x5 Recipe Cards
Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Blueberry Tart
Recipe courtesy Paula Deen

Ingredients
Crust:
1/2 cup powdered sugar
1 1/2 cups all-purpose flour
3/4 cup butter, softened
1/2 cup finely chopped pecans, or your favorite type of nuts

Filling:
2 (3-ounce) packages cream cheese, at room temperature
1 cup powdered sugar
1 cup heavy cream
1/4 cup sugar

1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

1 (21-ounce) can blueberry pie filling

Directions
Crust: Preheat oven to 350 degrees F.

Combine powdered sugar, flour, and butter in the bowl of a food processor,
processing until mixture forms a ball (you can combine dough by hand, if desired).
With your fingers, press dough into a 12-inch tart pan with a 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. Let cool completely before
filling.

Filling: In a large mixing bowl with a hand mixer, beat the cream cheese with the
powdered sugar. In a separate mixing bowl with the hand mixer, beat the heavy

2

Copyright 2006 Television Food Network, G.P., All Rights Reserved

cream with the 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 it with
blueberry pie filling. Refrigerate until well chilled, at least 2 hours.

3

Copyright 2006 Television Food Network, G.P., All Rights Reserved