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Blueberry Cookie Tart

Prep Time:20 min
Cook Time:30 min
Yield:12 servings


  • Crisco® Original No-Stick Cooking Spray
  • 1 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


  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.


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.

Blueberry Cookie Tart 4 5 1 1
The kids loved it! I had a little trouble with the the crust ( I always do!), but the taste was a hit with the kids! March 6, 2013
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Blueberry Cookie Tart

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