Blueberries are my favorite berry and I love to pile them high on my yogurt in the morning, or eat them straight from the container as a snack. I remember when I was a kid and my mom reading me “Blueberries for Sal,” a children’s book about blueberry picking in Maine, and thinking how I would love to do that some day. Well, I still haven’t gotten to Maine, but that doesn’t mean my love for blueberries has changed. There are so many places to purchase fresh blueberries in California, and we are lucky enough to have an awesome selection of berries, most times of the year.
There is nothing better than an almost no-bake tart made with a simple crust and then layered with fresh fruit, especially blueberries. This tart is super simple to prepare because the crust is the only thing that requires a little oven time. The cream filling is whipped up in a mixer and spread onto the cooled crust, and then piled high with luscious berries.
You won’t believe how simple this is to make and how extraordinary the flavors of blueberries and cream taste together. This tart brings me back to that book every time I make it and reminds me how much I love fresh blueberries. You can swap out blueberries for raspberries, blackberries or strawberries, but I’m still a bigger fan of using blueberries in this dessert.
2 cups fresh blueberries
3 tablespoons apricot jam
8 ounce crème fraiche or sour cream
8 ounce cream cheese, room temperature
1/2 cup powdered sugar
crust – homemade or store-bought
(Makes 1 Tart)
1. Prepare crust recipe and wrap it up in plastic wrap to chill for at least 1 hour. Preheat oven to 375 and roll out crust to fit into any shape tart pan. I used my 12 x 4 inch rectangle removable bottom pan, but a round 9 or 10-inch removable bottom tart pan, would work just fine.
2. Place crust in pan and layer with parchment paper or plastic wrap, then pie weights or dried beans. Bake for 15 minutes and remove pie weights and parchment paper. Place crust back in oven to bake for 10 minutes. Remove from oven and let cool until room temperature.
3. In a stand mixer, whip crème fraiche until soft peaks form. Add cream cheese and continue to whip until combined, about 3 minutes. Sprinkle confectioners sugar into cream cheese mixture through a fine strainer to remove any lumps. Mix for 2 minutes until light and creamy. Dollop cream cheese mixture into cooled tart crust.
4. Add 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 cream filling and refrigerate until ready to serve. Slice and enjoy!