This is not an original recipe, but one my mom had clipped years ago out of the newspaper. It is a hit, sure to please. Its easy and pretty effortless too.
IngredientsYou will need a 9 1/2 inch removable bottom tart pan. Also you will need to allow a minimum of 1 hour to chill the tart.
- 1 cup all-purpose flour
- 2 tablespoons confectioners sugar
- 1/2 cup pecans, chopped fine
- 1/2 cup (1 stick) butter
- 2 tablespoons sugar
- 1/4 cup milk
- 6 to 8 ounces cream cheese
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/2 cup water
- 6 cups washed fresh blueberries with stems removed (divided into 1 cup mashed and 5 cups whole)
Combine flour, sugar and pecans. Cut in butter and mix until mixture is crumbly. (this is done most easily in a large food processor with a few whirls).
Pat onto the bottom and partway up the sides of the tart pan.
Bake in the preheated oven for 15 minutes, or until browned. Remove from oven and let cool completely. (turn off oven, that is all you will need it for)
Step 1: Cream sugar, milk and cream cheese until smooth.
Step 2: Spread onto cooled crust.
Step 1: With a medium wire whisk, mix sugar and cornstarch in a saucepan. Add water slowly, stirring to keep mixture smooth.
Step 2: Add 1 cup mashed blueberries and bring to a boil over medium-high heat. Reduce heat to simmer and stir until thick--1-2 minutes. Cool to warm (no longer hot)
Step 3: Arrange the remaining 5 cups of blueberries on top of cream cheese layer in crust. Spoon thickened glaze over berries. Refrigerate a minimum of 1 hour, preferably 3.
Serve chilled. Before removing the tart from the mold, carefully run a knife around the side of the pan, otherwise you may lose most of the crust. You will be left with the tart sitting on the bottom pan support, with side removed. Decorate as desired.
If you so choose, you can substitute other fruit and berries for this recipe, keeping in mind the amount of sugar may need to be adjusted slightly.