Blueberry Or Cherry Dessert

Sweet and tangy, this Blueberry or Cherry Dessert is a stunning tart that’s perfect for warm-weather gatherings or special occasions.

With a crumbly crust, a burst of juicy fruit, and a creamy filling, every bite is a delightful harmony of flavors and textures that’s sure to impress your guests.

Ingredients

• 1 cup fresh or frozen blueberries or cherries, thawed and drained
• 1 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup heavy cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 pie crust (homemade or store-bought)

Instructions

Preheat your oven to 375°F.

Roll out the pie crust and place it in a 9-inch tart pan with a removable bottom.

Refrigerate for 10 minutes.

In a large bowl, whisk together the flour and salt.

Add the sugar and whisk until combined.

Add the softened butter to the bowl and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.

Gently press the mixture into the prepared pie crust, making sure to evenly cover the bottom and sides.

Arrange the blueberries or cherries on top of the crust, leaving a 1-inch border around the edges.

In a separate bowl, whisk together the heavy cream, eggs, and vanilla extract.

Pour the mixture over the fruit.

Bake for 40-45 minutes or until the filling is set and the crust is golden brown.

Let cool completely before serving.

Notes

Use fresh or frozen blueberries or cherries for this recipe, just be sure to thaw and drain them before using.

You can also mix and match the berries, but keep in mind the flavor and color will vary.

Granulated sugar adds a nice texture, but you can reduce the amount if you prefer less sweet.

Don’t overmix the crust mixture, or it’ll be tough.

Keep an eye on the tart while it’s baking, as the cream can make the crust brown quickly.

If you’re using a store-bought crust, follow the package instructions for thawing.

For a golden crust, brush it with a little bit of heavy cream or egg wash before baking.

Let the tart cool completely before serving, as it’ll set the filling.

You can serve it as is or top with whipped cream or vanilla ice cream.

This recipe makes 7 servings, perfect for a small gathering or brunch.

Nutrional Value

• Calories: 342
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 60mg
• Sodium: 250mg
• Total Carbohydrates: 39g
• Dietary Fiber: 2g
• Sugars: 24g
• Protein: 4g