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Blueberry Lemon Tart

average rating

rate/review

prep time

30 min

total time

1 hr

makes

photo by:

kraft

recipe by: kraft

What You Need

1/2 cup butter, softened

1/3 cup sugar

1 cup flour

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened

1/4 cup each: sugar and milk

1 tsp. grated lemon zest

2 Tbsp. lemon juice

1 cup thawed Cool Whip Whipped Topping

4 cups blueberries

1/3 cup Kraft Pure Red Raspberry Jam

Make It

PREHEAT oven to 375°F. Beat butter and 1/3 cup sugar in large bowl with electric mixer on medium speed until well blended. Add flour; mix well. (Mixture will be crumbly.) Press firmly onto bottom and up side of 9-inch flan pan. Bake 12 to 15 min. or until lightly browned. Cool 20 min.

MEANWHILE, beat cream cheese, 1/4 cup sugar, the milk, lemon peel and juice in medium bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping. Spread onto bottom of crust; top with blueberries.

HEAT jam in microwave for 20 to 30 seconds or just until warmed; pour through sieve to remove seeds. Gently spoon jam over blueberries. Refrigerate at least 30 min. before serving. Store leftover dessert in refrigerator.