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Blueberry Glace Tart


Tarts are very similar to pies; the main difference between the two is that tarts are generally wider, shallower and don't have a top crust. This tart combines the texture and flavor of fresh berries, and the juicy sweetness of barely cooked berries: the best of both worlds!

At a glance

one 9 1/2" tart, 8 to 10 servings


Choose your measure:



  • 1 cup cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1/4 cup heavy cream or milk


  • 1/2 cup water
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1 cup blueberries, for cooking in the filling
  • 5 cups blueberries, for garnishing the tart


  1. To make the crust: Preheat the oven to 325°F.
  2. Combine the flour, sugar, and pecans.
  3. Cut in the butter or margarine until mixture is crumbly.
  4. Pat onto the bottom and partway up the sides of a 9 1/2" fluted tart pan.
  5. Bake for 15 minutes, until browned. Remove from oven and cool.
  6. To make the filling: Cream the sugar, milk and cream cheese until smooth.
  7. Spread onto the cooled crust.
  8. To make the topping: Mix the sugar and cornstarch in a saucepan.
  9. Add the water slowly, stirring to keep the mixture smooth.
  10. Mash one cup of blueberries, add it to the pan, and bring to a boil over medium-high heat.
  11. Reduce heat to medium and simmer, stirring constantly, until thick — 1 to 2 minutes. Remove from the heat and cool to lukewarm.
  12. Arrange the remaining blueberries on top of cream cheese layer in crust. Spoon thickened glaze over berries.
  13. Refrigerate at least 1 hour, preferably 3 hours before serving.
  14. Remove the tart from its pan by holding the bottom in the center and letting the sides fall down. Slice the tart on the pan's removable bottom.
  15. Store, loosely covered, in the fridge for 3 days.