I have been feeling blue these days.. And must admit that I am very happy about it. Blueberries are plenty once again and my craving for the mildly tart and tangy fruit is a bit uncontrollable.
Most of the time I try to avoid making any complicated recipes in the summertime. I do not want to spend too much time in the kitchen so my go to product for a quick dessert is the Pillsbury 's refrigerated pie crust. I always keep a box or two in my refrigerator. And since blueberries are plentiful right now, I wanted to share this friendly little recipe to get your weekend started on a sweet note. It's easy, no-fuss and been a regular at my home for quite some time now.
As a little bonus, I also prepared individual fruit tarts with the left over filling and pie crust.
Most of the time I try to avoid making any complicated recipes in the summertime. I do not want to spend too much time in the kitchen so my go to product for a quick dessert is the Pillsbury 's refrigerated pie crust. I always keep a box or two in my refrigerator. And since blueberries are plentiful right now, I wanted to share this friendly little recipe to get your weekend started on a sweet note. It's easy, no-fuss and been a regular at my home for quite some time now.
As a little bonus, I also prepared individual fruit tarts with the left over filling and pie crust.
RECIPE
What You Need:
- 1 Pillsbury refrigerated pie crust (softened as directed on box)
- 1 pkg. (8 oz.) Philadelphia cream cheese, softened
- 1 lb fresh blueberries
- teaspoon of vanilla
- 1/2 cup of powdered sugar
- 1/2 cup of apricot jam (For Glaze) with 2 Tbsp water
- 8" tart pan
INSTRUCTIONS
1. Heat oven to 450°F. Remove pie crusts from pouches; place flat on work surface. Dust with a little flour. Spray non-stick spray on tart pan.
2. Fit pie crust on tart pan. Pinch crust equally around side of tart pan. Prick generously with fork.
3. Bake 9 to 13 minutes or until light golden brown. Cool completely, about 30 minutes.
4. Meanwhile, in large bowl, mix cream cheese, powdered sugar and vanilla.
5. Spoon cream cheese filling into the tart shell and refrigerate until thoroughly chilled, about 30 minutes.
6. Remove from refrigerator and top with blueberries.
Glaze
Make apricot glaze by heating apricot jam and water together in a small saucepan. Stir well to melt. Strain liquid and discard any pulp. Place liquid back in saucepan and heat gently for 5 minutes to thicken. Allow to cool slightly and spread over fruit.
Have fun with the design and enjoy. Trust me, your friends and family will love it.
Hugs,
Janet
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