Tuesday, July 8, 2008

Blueberry Tart

Every year a family that lives near us hosts a neighborhood Fourth of July Picnic. They've got a lot of property and plenty of room for the kids to play, the adults to talk, and the men to grill. They always supply burgers, snacks and drinks, but always suggest that we bring a dish to share as well.

I can only remember attending the picnic once before, and that ended in a trip to the ER when my mom ate a Hawaiian Burger, and swallowed the partially charred toothpick that held it together. That was a memorable Fourth!

We got our annual invitation, and since I was home visiting my parents I thought it would be nice to catch up with some of the neighbors I haven't seen in eight years or more. Besides, I found this great Blueberry Tart recipe I wanted try. Picnics are always great places to test run recipes that you don't want to eat all by yourself.

Blueberry Tart
(adapted from Eatting Well August 2008)

1/2 c. walnuts, lightly toasted
1 c. gluten free (Mi-Del) ginger snaps
1 large egg white
1 tbsp Smart Balance, melted

8 ounces reduced-fat cream cheese, softened
1/4 c. reduced-fat sour cream
1/4 c. maple syrup
2 c. fresh blueberries

To prepare crust: Preheat oven to 325 F. Coarsely chop walnuts in a food processor. Add ginger snaps and process until the mixture is fine crumbs. Whisk egg white in a medium bowl until frothy. Add the crumb mixture and butter, toss to combine. Press the mixture into the bottom and 1/2 inch up the sides of a 9-inch removable bottom tart pan (or pie 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.

T prepare filling: Beat cream cheese, sour cream and 1/4 c. 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 it up. Arrange blueberries on the filling, pressing lightly to set in. Chill for at least 1 hour to firm up.

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