There is nothing better than a classic tart baked with a simple crust and then layered with fresh fruit. Blueberries are my favorite fruit and I love the combination of blueberries and cream. In this recipe for Blueberry Creme Fraiche Tart, I use creme fraiche, which is French sour cream, whipped together with cream cheese and a little powdered sugar for a no-bake cream filling.
Luscious blueberries are layered on top of the cream filling for a burst of fruit flavor and that’s it! You can interchange the berries to anything you find fresh and sweet, because you will definitely find yourself making this recipe over and over again, it’s that delicious.
2 cups fresh blueberries
3 tablespoons apricot jam
8 ounce creme fraiche
8 ounce cream cheese, room temperature
1/2 cup powdered sugar
crust – any recipe or store-bought for simplicity
(Makes 1 Tart)
1. Prepare your crust recipe and wrap it up in plastic wrap to chill for at least 1 hour. Preheat the oven to 375 and roll out your crust to fit into any shape tart pan – I used my 12 x 4 inch rectangle removable bottom pan, but any shape tart pan will do.
2. Place the crust in the pan and layer with parchment paper or plastic wrap and pie weights or dried beans. Bake for 15 minutes and remove the pie weights and parchment paper. Place the crust back in the oven to bake for 10 minutes more. Remove from the oven and let cool until room temperature.
3. In a stand mixer, whip creme fraiche until soft peaks form. Next, add the cream cheese and continue to whip until combined, about 3 more minutes. Sprinkle confectioners sugar into cream cheese mixture through a fine strainer to remove any lumps. Whip for 2 minutes until light and creamy. Dollop cream cheese mixture into cooled tart crust.
4. Then, add the fresh blueberries to a bowl. In another small bowl, heat apricot jam in microwave for 30 seconds. Stir jam to melt completely and pour over fresh blueberries to coat. Spoon blueberries over the cream filling and refrigerate until ready to serve. Slice and enjoy!