blueberry cream tart √
Serves 8 to 10.
Note: From “The Minnesota Homegrown Cookbook” by Tim King and Alice Tanghe (Voyageur Press, $29.95).
• 3/4 c. (1 1/2 sticks) unsalted butter, at room temperature
• 1 c. powdered sugar, divided
• 2 c. flour
• Pinch of salt
• 8 oz. cream cheese, at room temperature
• 1/2 c. sour cream
• 1 c. water
• 1 c. granulated sugar
• 3 c. fresh blueberries
Preheat oven to 300 degrees. In a bowl of an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Reduce speed to low, add 1/2 cup powdered sugar, flour and salt, and mix until just crumbly. Press dough into bottom and sides an 11-inch tart pan with a removable bottom. Bake until slightly golden, 20 to 25 minutes. Remove from oven and transfer pan to a wire rack to cool completely.
In a bowl of an electric mixer on medium-high speed, beat cream cheese until light and fluffy, about 2 minutes. Reduce speed to medium, add remaining 1/2 cup powdered sugar and sour cream and beat until smooth, scraping down sides of bowl as needed. Pour into cooled tart shell, smooth top with a rubber spatula and refrigerate until firm, at least 1 hour.
In a saucepan over medium heat, bring 1 cup water and granulated sugar to a simmer and cook for 1 minute. Place blueberries in a strainer and place strainer over a large bowl. Pour sugar water over berries. Then place strainer over sink and pour sugar water over berries a second time. Drain berries completely, then evenly distribute over top of refrigerated tart. Refrigerate.
Nutrition information per each of 8 servings:
Calories 530 Fat 33 g Sodium 153 mg