Every year I make this tart for our blueberry picking day for children. It is really easy to make and really doesn’t have much sugar at all in it. I bet one of my genius foodie friends could even think of a way to make it sugar and grain free. I’m not that good so I had to go with the basic recipe. Kids and grownups all love this. It is foolproof!
• 1 traditional or graham cracker pie crust. You can really use almost anything for the crust. I have used both sugar cookie and snickerdoodle dough and they both work great!
• 1 8-oz container of mascarpone cheese (or 1 8-oz block of cream cheese softened)
• 5 tablespoons of lemon curd (this is in the jam and jelly section of the grocery store)
• 2 cups of fresh blueberries
Press you piecrust or cookie dough in the bottom of a tart or pie pan, prick with a fork and prebake until light brown. Refrigerate until cool. In a small bowl stir together cheese and 3 tablespoons of lemon curd until smooth. If mixture is too thick to spread add a touch of milk. Spread mixture in the bottom of cooled tart shell or graham cracker crust. In a medium sized bowl, gently stir blueberries and remaining 2 tablespoons of lemon curd until thoroughly combined. Spoon blueberries evenly over cheese layer. Cover and chill. Cut into wedges and serve.