Blueberry Cookie Tart

20 min
30 min
12 servings

INGREDIENTS:

• Crisco® Original No-Stick Cooking Spray
• 1 (17.5 oz.) package Pillsbury® Sugar Cookie Mix
• 1/2 cup butter, softened
• 1 teaspoon grated lemon peel
• 2 teaspoons vanilla
• 2/3 cup Smucker's® Orchard's Finest® Northwoods Blueberry Preserves
• 1/2 teaspoon ground cinnamon
• Powdered sugar

PREPARATION DIRECTIONS:

1. 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. 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. 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. 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.

NUTRITIONAL INFORMATION PER SERVING:

Serving Size (1 slice, 1/12 of tart), Calories 280 (Calories from Fat 100), Total Fat 11g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 20mg, Sodium 260mg, Total Carbohydrate 46g (Dietary Fiber 0g, Sugars 31g), Protein 2g; Percent Daily Value*: Vitamin A 4%, Vitamin C 0%, Calcium 0%, Iron 6%.

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