Maximize the oohs and aahs of dinner party guests with this Blueberry Tart Recipe! You don't even need a tart pan to complete this Blueberry Tart Recipe.
What You Need
Original recipe yields 10 servings
7 Tbsp. butter, divided
50 vanilla wafers, finely crushed
4 cups fresh blueberries, divided
1/2 cup plus 1 Tbsp. sugar, divided
3/4 cup cold water, divided
2 Tbsp. cornstarch
zest and juice from 1 lemon, divided
3/4 cup boiling water
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
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Let's Make It
Heat oven to 350°F.
Reserve 1 Tbsp. butter. Melt remaining butter; mix with wafer crumbs. Press onto bottom and up side of 9-inch tart pan with removable bottom. Bake 10 min. or until golden brown.
Meanwhile, bring 1-1/2 cups blueberries, 1/2 cup sugar and 1 Tbsp. cold water to boil in saucepan, stirring constantly. Dissolve cornstarch in 3 Tbsp. of the remaining cold water; whisk into blueberry mixture until blended. Simmer on low heat 2 min. or until thickened, stirring constantly. Remove from heat. Add reserved butter; stir until melted. Reserve 1/2 tsp. lemon zest and 1 tsp. juice for later use. Stir remaining lemon zest and juice into blueberry mixture.
Pour blueberry mixture into crust; cool. While filling is cooling, add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add enough ice to remaining cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Whisk 1 cup COOL WHIP into gelatin. Refrigerate 15 min. or until gelatin mixture is thick enough to mound.
Add 1-1/2 cups of the remaining blueberries to gelatin mixture; mix lightly. Spoon over blueberry layer in crust. Refrigerate 4 hours or until firm.
Remove tart from rim of pan before serving; top with remaining COOL WHIP. Toss remaining blueberries with reserved lemon zest, juice and remaining sugar; spoon over tart.
You'll know it's a special occasion when you get to enjoy a serving of this refreshing pie.
Prepare using orange zest and juice.
If you don't have a tart pan, you can use a foil-lined 9-inch round pan instead. Prepare tart as directed. Use foil handles to lift tart from pan before cutting to serve.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 48g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.