Kes­lyns

Just Cross Stitch - - Recipes & Memories - Lynda Keske

Blue­berry Tart

Spray oil for pan 1 Jiffy yel­low cake mix, plus 1 egg and

1/2 cup wa­ter 1 foil-cov­ered square board or large

cake plate 2 (8-ounce) pack­ages cream cheese,

room tem­per­a­ture 1 cup con­fec­tion­ers’ sugar 1 cup whipped cream 1 can blue­berry pie fill­ing

Spray a 12-inch-round fluted tart pan with raised cen­ter with oil. Cut parch­ment paper to cover just the raised cen­ter of the tart pan. Fol­low in­struc­tions on cake mix then pour mix­ture into pan. Note: The Jiffy cake mix is just the right amount

of cake mix for this size pan. Bake at 350 de­grees for about 25 min­utes un­til cake is golden brown. Re­move from oven and place cake plate over pan and then in­vert the two pieces. Care­fully lift pan. Use a but­ter knife to loosen edges if needed. Set aside to cool.

In medium-size bowl, mix cream cheese and con­fec­tion­ers’ sugar to­gether. When fully mixed, fold in whipped cream. When cake is cool to the touch, spread cream cheese mix­ture in cen­ter well, mound­ing it higher in the cen­ter. Slowly pour blue­berry pie fill­ing over cheese mix­ture. Use a but­ter knife to push blueberries so they slide down edges of cake. In­stead of blueberries, you can also use fresh straw­ber­ries, peaches, or cho­co­late or le­mon pud­ding.

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