Red, White and Blueberry Tart

6 Jul


I took this Fourth of July treat out of the fridge, and it was gone in approximately 3 minutes. Literally. On a hot day in my parents’ backyard, a cold tart with fresh fruit was gold. The graham cracker crust came out great, and the blueberry jam was sweet and delicious. NOTE: Make at least two of these when you take them to cookouts…you’ll need the extra.

Red, White and Blueberry Tart
served 10 with small pieces/adapted from this recipe

Here’s what I used:

Crust

  • 8 graham crackers
  • 1/4 cup light brown sugar
  • 1/2 cup butter (melted)

Filling and topping

  • 6 oz. cream cheese (room temperature)
  • 1/3 cup sugar
  • 1/2 cup sour cream
  • 2 teaspoons lemon juice
  • 1/2 teaspoon vanilla
  • 1 pint fresh blueberries
  • 1/4 cup blueberry jam (I used Trappist blueberry preserve…yum)
  • Handful fresh strawberries

Here’s what I did:

Crust

  1. Break up graham crackers and blend with sugar (I used a regular standing blender).
  2. Add the melted butter and coat all crumbs.
  3. Press the crumbs in a 9″ pie plate (I coated mine with nonstick baking spray).
  4. Bake at 375 degrees for about 8 minutes.
  5. Let cool completely before filling.

Filling

  1. Beat together cream cheese and sugar until smooth.
  2. Mix in sour cream, lemon juice and vanilla.
  3. Pour filling into crust and chill for several hours (about 4 hours in the fridge).
  4. Spread blueberries and then jam over the chilled tart.
  5. Top with strawberries and enjoy!
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