Lemon-Blueberry Cookie Tart

Lemon-Blueberry Cookie Tart
This low-calorie tart features a low-fat cookie crust, creamy lemon filling, and fresh blueberries. To turn it into a 4th of July dessert, top it with strawberries and blueberries.
Makes 10
Prep 20 m
Bake 15 m



  1. 1 of 7 Heat oven to 350 degrees F. Coat 11 x 7 x 1-inch rectangular tart pan with removable bottom with nonstick cooking spray (see Note).
  2. 2 of 7 Break apart cookies; place in food processor. Add cornmeal. Process until cookies are finely crushed. Add egg; process until crumbs stick together.
  3. 3 of 7 Between 2 sheets of plastic wrap, roll dough into 12 x 8-inch rectangle. Press into tart pan.
  4. 4 of 7 Bake crust in 350 degree F oven until lightly browned around edge, 15 to 20 minutes. Transfer pan to rack; let cool.
  5. 5 of 7 With sharp knife, release the edge of crust from pan. Remove side. Transfer tart to serving platter (you may leave pan bottom in place).
  6. 6 of 7 In small bowl, stir together topping and curd. In small saucepan, heat grape jelly until melted. Remove from heat. Add blueberries to jelly.
  7. 7 of 7 With metal spatula, spread lemon filling over crust. Top with berries. Serve immediately, or refrigerate, loosely covered, for up to 2 hours. Makes 10 servings.
Nutrition Information for Lemon-Blueberry Cookie Tart
Servings Per Recipe: 10
Per Serving: 1 g fiber, 93 mg sodium, 158 kcal cal., 2 g pro., 32 g carb., 4 g Fat, total, 21 mg chol., 1 g sat. fat