Blueberry and Cream Cheese Tart

As you recall, my husband recently picked 13 pounds of blueberries.  They are so delicious that we were eating them by the handful.  It would be impossible, however, for us to eat 13 pounds before they go bad so along with frozen blueberry pie, fresh blueberry pie and blueberry jam, I made this delicious tart.

While you can use any pie crust recipe you prefer, this one is extra special because it's a bit more dense, making it perfect to stand up to the tart filling, and has a bit of delicious tang from the addition of cream cheese.

It's the perfect summer dessert!

Blueberry Cream Cheese Tart
Tart Crust:
1 1/4 cups all-purpose flour
2 Tablespoons granulated sugar
8 Tablespoons {1 stick} unsalted butter, softened slightly but still cool, cut into 8 pieces
2 ounces cream cheese, softened slightly but still cool, cut into 6 pieces

Tart Filling:
8 ounces cream cheese, softened
2 eggs, at room temp.
1/2 cup granulated sugar
1/2 teaspoon vanilla extract

Tart Topping:
1 - 1 1/2 cups fresh blueberries, washed and stems removed
1/4 - 1/3 cup blueberry jam

To Make The Tart Crust:
In a small bowl mix together the flour, sugar and salt until combined.  In a large mixing bowl, beat cream cheese and butter with an electric mixer/stand mixer, stopping once or twice to scrape down the sides, until homogeneous, about 2 minutes.

Add the flour mixture and mix on medium-low, until mixture resembles coarse cornmeal, about 20 seconds.  Scrape down the sides of the bowl and increase mixer speed to medium-high, beating until the dough forms large clumps, about 30 seconds.

Turn the dough out onto a lightly floured surface and gather into a ball.  Flatten into a disk, cover completely with plastic wrap {or place in a bowl with seal-able lid}, and refrigerate for 30 minutes.

Preheat oven to 325 degrees Fahrenheit.  On a floured surface, roll the dough out to roughly the size of your tart pan and press into the pan.  Lightly prick the bottom of the crust with a fork.

Bake until lightly browned, about 20 minutes.  Cool completely on wire rack.

To Make Filling:
While the crust is cooling, mix together in a large mixing bowl all of the filling ingredients, stopping the mixer to scrape down the sides once or twice, until fully blended.  Pour over the cooled crust and bake, at 325 degrees Fahrenheit, 30 minutes, or until center doesn't jiggle when lightly shaken.

Cool completely before adding the topping.

To Make The Topping:
Warm the preserves in a small saucepan over medium-low heat, stirring, until mixture is liquid.  Cool briefly.  Place the blueberries in a large bowl and pour the melted jam over them, stirring gently with a wooden spoon.

Spoon onto cooled filling.

Chill 45 minutes to an hour prior to serving.

Additional Blueberry Recipes you may enjoy:
Blueberry Jam
Blueberry-Lime Jam
Fresh Blueberry Pie
Blueberry Scones
Roasted Blueberry Ice Cream
Make-Ahead Frozen Blueberry Pie

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  1. Oh my goodness this looks and sounds absolutely fabulous! i can just imagine the taste of those berries!

    Thanks for sharing.

  2. Sounds really good to me. I have the blueberries and the tart pan. Need to go get some cream cheese!

  3. It looks so good. I keep thinking that it doesn't have to be blueberries (I don't have any) and it could be any jam. I do have peaches and I have lots and lots of jam. But sadly no blueberries.

  4. Looks really yummy Stacey! I've book marked the page. Thanks for sharing! I'll have to try this next year when we get our Farm Bureau order of berries in! It'll be a nice change from muffins and lots of jam!

  5. It really is delicious all. And yes, Daphne, I think it would be DELICIOUS with different fresh fruits and/or jams. :)


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