Blueberry Tart with Walnut Crust

  • Active Time 30m
  • Total Time 2h

12 servings

Here we top a walnut-and-graham cracker crust with a maple-sweetened cream filling and fresh blueberries for a simple summer tart.

Make Ahead Tip: Refrigerate for up to 1 day.

ingredients

  • For Crust:
  • 1/2 cup walnuts, lightly toasted
  • 1 cup graham cracker crumbs, preferably whole-wheat (see Ingredient Note)
  • 1 large egg white
  • 1 tablespoon butter, melted
  • 1 tablespoon peanut or canola oil
  • Pinch of salt
  • For Filling:
  • 8 ounces reduced-fat cream cheese (Neufch√Ętel), softened
  • 1/4 cup reduced-fat sour cream
  • 1/4 cup plus 2 tablespoons pure maple syrup, preferably grade B, divided
  • 2 cups fresh blueberries

directions

For Crust: Preheat oven to 325 degrees F.

Coarsely chop walnuts in a food processor. Add graham cracker crumbs and process until the mixture looks like fine crumbs.

Whisk egg white in a medium bowl until frothy. Add the crumb mixture, butter, oil and salt; toss to combine. Press the mixture into the bottom and 1/2 inch up the sides of a 9-inch removable-bottom tart pan. Set the pan on a baking sheet. Bake until dry and slightly darker around the edges, about 8 minutes. Cool on a wire rack.

For Filling: Beat cream cheese, sour cream and 1/4 cup maple syrup in a medium bowl with an electric mixer on low speed until smooth. When the crust is cool, spread the filling evenly into it, being careful not to break up the delicate crust. Arrange blueberries on the filling, pressing lightly so they set in. Drizzle the remaining 2 tablespoons maple syrup over the berries. Chill for at least 1 hour to firm up.

Ingredient Note: To avoid trans fats, look for brands of graham crackers without partially hydrogenated vegetable oil. Pulse graham crackers in a food processor or place in a large zip lock plastic bag and crush with a rolling pin. (You’ll need about 14 whole-wheat graham cracker squares to make 1 cup of crumbs).

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9617

nutrition information per serving

177 calories; 11g total fat; 4g total saturated fat; 18mg cholesterol; 138mg sodium; 17g carbohydrates; 1g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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