The Pioneer Woman Tasty Kitchen
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Blueberry Tart

2.00 Mitt(s) 1 Rating(s)1 vote, average: 2.00 out of 51 vote, average: 2.00 out of 51 vote, average: 2.00 out of 51 vote, average: 2.00 out of 51 vote, average: 2.00 out of 5

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Level: Easy

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Description

This recipe was given to me by my friend from Finland! It’s wonderful!

Ingredients

  • FOR THE CRUST:
  • ½ cups Butter, Softened
  • ½ cups Sugar
  • 1 whole Egg
  • ½ cups All-purpose Flour
  • ½ cups Rye Flour
  • 1 teaspoon Baking Powder
  • _____
  • FOR THE FILLING:
  • 1 cup Sour Cream
  • 2 ounces, weight Cream Cheese, Softened
  • ¼ cups Sugar
  • 1 whole Egg
  • 1 teaspoon Vanilla
  • 1-½ cup Blueberries, Fresh Or Frozen

Preparation

To make the crust, beat the butter and sugar. Beat in the egg. Add flours and baking powder. Press into a large tart pan (over 10 to 12 inches in diameter). If you only have pie plates or regular sized tart pans, this is a lot of crust. I would suggest pressing it up the sides in a THIN layer, and have it thicker on the bottom crust. The crust is very sticky, like batter, so I floured my fingertips and kept pressing!

To make the filling, beat sour cream, cream cheese and sugar, about 3 minutes. Beat in egg and vanilla. I use frozen blueberries, so I had to shake a little flour on them (to keep them from sinking to the bottom of the dish) and fold them into the batter. Pour onto the crust.

Bake in a 350ºF oven for about 30 minutes. Remove from the oven, allow to set for 15 minutes. This can be served warm or chilled. Enjoy!

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Profile photo of Bonnie R

Bonnie R on 6.19.2012

Sorry for such a low rating, but I followed the recipe exactly and it did not turn out. I baked it for 31 min. and let it sit 4 hrs. before I cut it. When I did, it was very runny yet. Not sure 30 min. is enough, it’s almost like a baked cheesecake which bakes longer. It also tasted a little bland. I was so excited to make it with some fresh blueberries I had, the picture looked so good.

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