Blueberry Tart
- FOR THE CRUST:
- 1/2 cups Butter, Softened
- 1/2 cups Sugar
- 1 whole Egg
- 1/2 cups All-purpose Flour
- 1/2 cups Rye Flour
- 1 teaspoon Baking Powder
- _____
- FOR THE FILLING:
- 1 cup Sour Cream
- 2 ounces, weight Cream Cheese, Softened
- 1/4 cups Sugar
- 1 whole Egg
- 1 teaspoon Vanilla
- 1-1/2 cup Blueberries, Fresh Or Frozen
- 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 350u0b0F oven for about 30 minutes. Remove from the oven, allow to set for 15 minutes. This can be served warm or chilled. Enjoy!
butter, sugar, egg, allpurpose, rye flour, baking powder, filling, sour cream, weight cream cheese, ubc, egg, vanilla, blueberries
Taken from tastykitchen.com/recipes/desserts/blueberry-tart/ (may not work)