1 frozen pie crust, thawed (9-inch) 1 cup mascarpone cheese (8 oz.) or cream cheese, softened 5 Tbsps. lemon curd, divided 2 cups fresh blueberries
Preheat oven to 375°F.
Press the pie crust into a 9-inch tart pan with removable bottom, or leave in the original aluminum pie tin. With the tines of a fork, pierce the bottom and sides. Bake until lightly browned, about 10 minutes; refrigerate until cool, about 10 minutes.
In a small bowl, stir together cheese and 3 Tbsps. of the lemon curd until smooth. (If mixture is too thick to spread, stir in a small amount of milk.) Spread mixture in the bottom of the cooled tart shell.
In a medium-size bowl, gently stir the blueberries and the remaining 2 Tbsps. lemon curd until thoroughly combined. Spoon the blueberries evenly over the mascarpone layer. Cover and chill 2 hours.
To serve: Remove the sides of the tart pan if used; cut into wedges.
Photo and recipe from the U.S. Highbush Blueberry Council.
Yield: 8 servings