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Blueberry-Lemon Tart
Prep 20min
Total1hr15min
Ingredients5
Servings16
Blueberry and lemon combine for an easy, flavorful tart, made with Pillsbury™ Pie Crust.
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Ingredients
Crust
1box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Filling
2containers (6 oz each) lemon burst low-fat yogurt
1package (8 oz) cream cheese, softened
1can (21 oz) blueberry pie filling with more fruit
1cup fresh blueberries
Directions
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1
Heat oven to 375°F. On ungreased large cookie sheet, unroll 1 pie crust. Unroll second pie crust and place over first crust, matching edges and pressing to seal. With rolling pin, roll out into 14-inch round.
2
Fold 1/2 inch of crust edge under, forming border; press to seal seam. Flute edge if desired. Prick crust generously with fork.
3
Bake 20 to 25 minutes or until golden brown. Cool completely on cooling rack, about 30 minutes.
4
In medium bowl, beat yogurt and cream cheese with electric mixer on medium speed until blended. Spread evenly over crust. Spread pie filling evenly over yogurt mixture. Top with blueberries. Cut into wedges to serve. Cover and refrigerate any remaining tart.
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Substitute 2 containers (6 oz each) Key lime pie low-fat yogurt for the lemon burst.
Substitute 1 can (21 oz) raspberry pie filling with more fruit for the blueberry pie filling and 1 cup fresh raspberries for the blueberries.
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