Blueberry Cream Tart

Last Updated on September 23, 2020 by Ellen Christian

Blueberry Cream Tart

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Silky Tart Dough (see below)
2 cups fresh blueberries (I used frozen)
1 1/2 tablespoons flour
3 tablespoons maple sugar (I used regular sugar)
1/8 teaspoon salt
1 teaspoon grated lemon or lime zest (I left this out)
3/4 cup creme fraiche or sour cream
1 small egg
1/2 teaspoon vanilla extract
2 pinches of freshly grated nutmeg (or a few shakes of nutmeg from a jar)

1.  Preheat oven to 350F. Lightly butter a 9″ tart pan. Set it on a cookie sheet.

2.  Toss blueberries, flour, sugar, salt & lemon zest until mixed.

3.  Beat the sour cream or creme fraiche with the egg, vanilla & nutmeg.  Scatter the fruit over the batter, then pour the custard mixture over the fruit.  Bake until the custard has set, about 30 minutes.  Remove & let cool slightly.  Serve slightly warm.
Silk Tart Dough

8 tablespoons unsalted butter
1/3 cup sugar
1/4 teaspoon salt
3 eggs at room temperature
1/2 teaspoon vanilla extract
grated zest of one orange or tangerine (optional)
1 cup flour

1. Butter a 9″ tart pan.  Beat the butter with the sugar & salt with an electric mixer (or give it do your husband to beat by hand like I do) until light and fluffy.  Add the eggs, one at a time, beating well.  Scrape down the sides of the bowl & beat again till smooth.  Add flavorings, then flour, mixing just to combine.

2.  Scrape the batter into a buttered tart pan.  Spread it out.  If the batter is very soft, refrigerate 10 minutes & try again making sure to spread it up the rim.

Since I had frozen blueberries left from last season & way too many eggs, I decided this would be dessert.  The way I figured it out, it has roughly 6 WW points per serving using no fat sour cream.  Hardly low cal but yummmmmy!

I got this recipe from Seasonal Fruit Desserts (as reviewed earlier).  I made a few modifications to best suit our family.

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