Blueberry Walnut Tart

can of blueberry pie filling

Comstock Blueberry Pie Filling

Blueberry Walnut Tart

This recipe was given to me in Shanghai by Emma B., a delightful hostess and inventive, accomplished chef.

Tart Shells:

1- 1/2 c. flour

1/2 c. walnuts, finely chopped

1/2 c. brown sugar

1/2 c. coconut

1/2 c. butter

Mix all ingredients.  Set aside 1/2 cup of the mixture to be used for topping.  Press the mixture to the bottom and side of individual tart molds.  Bake tart shells at 375 degrees F. for 10 minutes


1 8oz. package of cream cheese

1 egg

1/2 c. granulated sugar

1 tsp vanilla

1 can of prepared blueberry pie filling

Beat the cream cheese until puffy, add the egg, sugar and vanilla and beat until well mixed.  Spoon filling gently into each baked tart shell.  Place tart molds on a cookie sheet and cook in oven for another 8 minutes.

Top with blueberry pie filling and the sprinkle on the remainder of the tart shell mixture.  Bake another 10 minutes.

Makes 12 to 20 individual tarts, depending on size.


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