Blueberry Cookie Tart

READY IN: 50mins
SERVES: 12
UNITS: US

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
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DIRECTIONS

  • 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.
  • 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.
  • 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.
  • BAKE 5 to 7 minutes or until edges are set. Cool 20 minutes. Remove outer rim from pan. Sprinkle with powdered sugar if desired.
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