Immaculate Blueberry Sugar Cookie Tart
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Immaculate Blueberry Sugar Cookie Tart

Course Dessert
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

FOR CRUST & CRUMBLE TOPPING:

  • 1/2 c Gluten Free Vegan Margarine
  • 1 Egg* (or for a vegan option you can use 1 Tbl ground flax + 3 tbsp water, let sit for 10 minutes)
  • 1 15 oz. pkg Immaculate Baking Gluten Free Sugar Cookie Mix
  • 1 tsp Gluten Free Vanilla

FOR THE FILLING:

  • 1 large Apple peeled, core removed & medium diced
  • 2/3 c Sugar
  • 3 tbsp Gluten Free Flour
  • 2 c Blueberries
  • 1 tbsp Gluten Free Cornstarch
  • pinch Salt

Instructions

  • In a large bowl, combine the blueberries, apples, sugar, cornstarch and salt.  Stir well to combine and allow to sit, stirring occasionally.
  • Meanwhile, in another bowl, combine the ingredients for the sugar cookies and use a fork or preferably, a pastry cutter.  It should resemble a coarse meal.
  • Take 2/3 of the cookie dough and press into a tart pan.  If you have one with a removable bottom, it will release cleaner but you can also line with parchment.
  • Add the fruit to the tart dough.  Do not overfill as the cookie base will expand during baking.
  • Take the remaining crumbled dough and liberally sprinkle over top.
  • Bake at 350 degrees for 30-40 minutes or until the top is golden brown.  The baking time will vary based on your oven and choice of pan, so keep a close eye.
  • Allow to cool slightly prior to serving.