Hello friends. I hope that you are all having a great week. I am happy to say that the heat wave around these parts is finally over for now. Yes, we finally get to enjoy a bit of the outdoors before winter makes it appearance again. And boy isn't hard to believe that July is almost over. I am hoping to spend this Saturday in New York if the weather allows. I have been meaning to go to Manhattan for sometime so I have an entire day planned. I am so excited. I will definitely share photos of my day if I go.
But today sweet friends, I am sharing a super-easy summer tart. It is my blueberry tart with lemon and crushed pineapple. Yes friends, it is as delicious as it sounds and fairly simple to make because it is made with Pillsbury refrigerated pie crusts.
And what better way to enjoy such a delicious treat than a little afternoon tea time. Not one to pass up an opportunity to use a favorite tea set, it is my lovely and delicate Royal Grafton Wild Rose tea/coffee set that caught my attention on this sweet summer afternoon. I just love the soft tones and delicate pink flowers that decorate the pieces. ( A brief history on the maker is at the bottom of this post.)
I hope you enjoy this yummy tart and also the few photos I share with you today. Thank you for stopping by and leaving your sweet and kind words.
Here are the Ingredients:
1 box of Pillsbury refrigerated pie crusts
1 pint of fresh blueberries (To top the tart)
1 teaspoon of fresh lemon juice
1 teaspoon of vanilla
1 teaspoon of lemon zest
1/4 cup of crushed pineapple (drained)
1 8 oz. package of Philadelphia Cream Cheese (softened)
1 cup of powdered sugar
1/2 cup of apricot jam (for glaze)
1 tbsp. of water (for glaze)
Heat over to 425 degrees. Make pie crust as directed on box. I use a 9-inch tart pan but you can use a glass pie plate if you prefer. (Be sure to let the pie crust cool before doing the next step.)
In a bowl, mix powdered sugar and softened cream cheese. Now add lemon juice, lemon zest and vanilla. Gently fold in drained pineapple. Spoon softened cream cheese mixture into pie crust and spread evenly. Top with blueberries and glaze. (see instructions for glaze below)
Create the glaze by heating 1/2 cup of apricot jam or preserves, along with 1 tbsp. of water, in a saucepan over medium heat until the mixture becomes a liquid. Substitute strawberry or red currant jam or preserves for the apricot if you desire.
Brief history and description of The Royal Grafton Company
The Royal Grafton company was founded in 1876 in Staffordshire, England by Alfred Jones, and continued to produce fine bone china items up until 1972. Originally, A.B. Jones & Sons Ltd. used the trade name "Grafton" and "Royal Grafton" after producing a variety of fine china items, but started to use the company name "Royal Grafton Bone China" after Queen Mary awarded A.B. Jones & Sons with a royal warrant.
The company went on to produce a variety of high-quality china items including plates, teapots, creamers, teacups, saucers, mugs and much more.
Guide for collectors
Royal Grafton Bone China items that are sold as a complete matching set (such as a teapot with matching teacups) are considered to be the most rare.