Blueberry Cream Tart

I love summer fruits. Blueberries might be up at the top of the list, followed closely by raspberries and perfectly ripe peaches. I'd say they tie for first place.

We're having dinner at our friends' place and I volunteered to bring dessert. Blueberries are wonderful any time of year, frozen, but when they are fresh I really hate to cook them. I picked these from our bushes yesterday and made the tart today. There are a few steps, but none of them are lengthy or complicated. And this can be made ahead - which for me is the hallmark of easy desserts.

Press-in Tart Crust

1 1/4 cups flour
1/2 cup cold butter, cut into pieces
1/4 cup icing sugar

Pulse all ingredients in a food processor until moist crumbs form. NOTE: I had trouble today with the "moist crumbs." They didn't form. So I mixed an egg yolk with about 1 Tablespoon of water and drizzled it over until the crumbs formed.

Press into a 9 inch round tart pan with a removable bottom. Freeze about 10-15 minutes to firm everything up. Bake at 350 degrees 25-30 minutes; cool completely.

Blueberry Filling

1/2 cup sugar (or less)
2 Tablespoons cornstarch
1/4 tsp salt
1 cup water
1 Tablespoon lemon juice
2 Tablespoons butter
3 cups fresh or frozen blueberries

Mix the sugar, cornstarch and salt. Stir in the water and bring to a boil. Stir constantly until thickened. Remove from heat and add butter and lemon juice. Stir until butter melts. Stir in blueberries and set aside to cool.

Cream Filling

1 cup whipping cream (more for top, if desired)
1/2 teaspoon vanilla
8 ounces cream cheese, softened
1/2 cup icing sugar
1 Tablespoon lemon juice

Whip cream with vanilla until soft peaks form. Set aside. Mix cream cheese, sugar and lemon juice until smooth and creamy. Fold in whipped cream.

Assemble the tart:

Spoon the cream filling into the bottom of the tart pan, spreading to cover the entire bottom. Layer the blueberry mixture on top. Spread additional whipped cream on top, if desired.

Best enjoyed outside with good friends.