Blueberry-Raspberry Cream Cheese Tart

Blueberry-Raspberry Cream Cheese Tart

David Venable

Don’t worry about forming perfect folds in the crust—this is a more rustic type of tart that welcomes imperfections.

Prep Time: 20 minutes

Serves: 8

Ingredients

  • 8 oz cream cheese, softened
  • 1 tsp lemon juice
  • 1 tsp lemon zest
  • 3/4 tsp vanilla
  • 2 Tbsp sugar
  • 1-1/2 Tbsp sour cream
  • 1/4 tsp salt
  • 1 store-bought pie crust
  • 3/4 cup raspberries
  • 1/2 cup blueberries
  • 1 Tbsp milk, for brushing the crust
  • 1–2 Tbsp sanding sugar, for topping the crust

Preparation

Preheat oven to 425°F.

Using a stand mixer, beat the cream cheese until smooth. Add the lemon juice, lemon zest, vanilla, sugar, sour cream, and salt and mix until well combined.

Unroll the pie crust and gently flatten it with a rolling pin. Spread the cream cheese mixture over the dough, leaving a 1" edge all around.

Gently start to fold the dough just over the filling until you have a flat edge, about 2" long. Repeat this step, slightly overlapping the next fold. Continue until the entire edge is folded in.

Next, spread the raspberries and blueberries over the filling. Brush the crust with the milk and sprinkle the sanding sugar over top. Transfer the tart to a parchment-lined cookie sheet and bake for 30–35 minutes, or until the crust is golden brown. Allow to cool for 10–15 minutes before slicing and serving.

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