Blueberry Cookie Tart

Total Time
50mins
Prep
20 mins
Cook
30 mins

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Ingredients

Nutrition
  • Crisco® Original No-Stick Cooking Spray
  • 1 (17 1/2 ounce) package Pillsbury® Sugar Cookie Mix
  • 12 cup butter, softened
  • 1 teaspoon grated lemon peel
  • 2 teaspoons vanilla
  • 23 cup Smucker's® Orchard's Finest® Northwoods Blueberry Preserves
  • 12 teaspoon ground cinnamon
  • powdered sugar

Directions

  1. HEAT oven to 350­°F. Coat 9-inch tart pan with removable bottom with no-stick cooking spray. Place on 15 x 10-inch baking sheet.
  2. COMBINE cookie mix and butter in large bowl with fork until coarse crumbs form. Add lemon peel and vanilla; stir with fork. Reserve 1/3 cup for topping. Pat remaining dough lightly in prepared pan.
  3. BAKE 15 minutes. Stir preserves and cinnamon in small bowl. Spoon over top of baked cookie to within 1-inch of edge. Sprinkle with reserved crumbs.
  4. BAKE 5 to 7 minutes or until edges are set. Cool 20 minutes. Remove outer rim from pan. Sprinkle with powdered sugar if desired.