Prep Time N/A
Cook Time 40 Min
Servings 8
Difficulty N/A

Ingredients

  • 1 (15 oz.) pkg. refrigerated pie crusts
  • 1/4 cup all-purpose flour
  • 4 cups fresh blueberries
  • 1 (10 oz.) jar Dickinson's® Pure Seedless Boysenberry Preserves
  • 1 (10 oz.) jar Dickinson's® Lemon Curd
  • 8 oz. whipped topping
  • Lemon peel

Directions

  • Step 1

    HEAT oven to 400°F. Place one crust in 9-inch tart pan with removable bottom. Mix flour with berries in medium bowl. Fold in preserves. Pour mixture into crust. Bake 40 minutes. Transfer to wire rack and cool completely.

  • Step 2

    BEAT whipped topping and lemon curd in medium bowl until well mixed and fluffy. Top tart with lemon topping (dollop, pipe or spread over tart). Chill until served. Garnish with lemon peel, if desired.

  • Calories 0
  • Calories from Fat0g
  • Total Fat 0g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 0mg
  • Potassium 0mg
  • Total Carbohydrates 0g
  • Dietary Fiber 0g
  • Sugars 0g
  • Protein 0g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet