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Blueberry-Lemon Tart

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By Pillsbury Kitchens
Updated Feb 14, 2016
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How can a dessert this easy be so gorgeous (not to mention luscious)? It's made easy with Pillsbury™ refrigerated pie crusts.

Blueberry-Lemon Tart

  • Prep Time 20 min
  • Total 1 hr 15 min
  • Ingredients 5
  • Servings 16
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 375°F. Remove pie crusts from pouches; unroll 1 crust onto ungreased large cookie sheet. Unroll second pie crust over first crust, matching edges and pressing to seal. With rolling pin, roll out into 14-inch round.
  • Step 
    2
    Fold 1/2 inch of crust edge under, forming border; press to seal seam. If desired, flute edge. Prick crust generously with fork.
  • Step 
    3
    Bake 20 to 25 minutes or until golden brown. Cool completely, about 30 minutes.
  • Step 
    4
    In medium bowl, beat yogurt and cream cheese with electric mixer on medium speed until blended. Spread evenly over cooled baked crust. Spread pie filling evenly over yogurt mixture. Top with blueberries. Cut into wedges to serve. Store in refrigerator.

Nutrition

230 Calories
12g Total Fat
4g Protein
27g Total Carbohydrate
13g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
6g
28%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
170mg
7%
Potassium
100mg
3%
Total Carbohydrate
27g
9%
Dietary Fiber
1g
6%
Sugars
13g
Protein
4g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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