What You Need:

Crust

• 1 Marion's GF Cookie & Muffin Mix
• 1 large egg
• 7 tablespoons room temperature unsalted butter
• 1 teaspoon low sodium baking powder (Optional: Can use regular baking powder)
• 12 inch pie pan or round Springform pan for easier tart removal. If you choose a smaller baking pan you have dough remaining for 2 extra mini pies.

Filling

• 8 oz Mascarpone (or use 8 oz Tofutti or Greek Yogurt)
• ⅛ cup packed brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 large egg
• 1 ½ cups fresh or frozen blueberries (Optional: Add other small sliced fruit, such as peaches or apricots)
• Optional: Add 1-2 tablespoons of your favorite sweetener. To reduce fat content, remove 1-2 teaspoons of Mascarpone

Directions:

Crust

• Spray or grease your baking pan with GF spray, butter or oil.
• Place Marion's Smart Delights mix in a bowl; add baking powder and mix with whisk.
• Add butter, egg, and mix quickly either by hand or with a kneading mixer attachment until evenly blended.
• Spread dough in the baking pan. Push dough up very slightly at the edge creating a slight lip to help hold the filling ingredients.

Filling and Baking

• Preheat oven to 350 or 375 degrees F. (See below baking times.)
• If fresh blueberries are used, rinse and shake off excess water.
• Place Mascarpone, egg, lemon juice, and vanilla extract in bowl. Mix first at low speed, then at high for 1 minute until creamy. Mascarpone tart will take about 1 minute to become creamy. Greek Yogurt will take only 30 seconds to mix and will not turn into a creamy texture, but thicken during baking.
• Spread cream on top of the tart. Place blueberries on top. 
• If baking at 375 degrees, bake for 30 minutes at such temperature, then reduce heat to 350 degrees until golden brown on top.
• If baking at 350 degrees, baking will take a bit longer. Baking time will also depend on size of baking pan. A smaller 9 inch baking pan may take up to 1 hour, while a larger 12 inch baking pan will take about 45 minutes.
• Take tart from oven. Let cool for 5 minutes before removing from baking pan. Once cooled, you may sprinkle lightly with powdered sugar or decorate with extra fruit.

Makes 12 servings. Prep time 20 minutes, baking time 35-50 minutes depending on size of baking pan and temperature chosen.

Nutritional Information (1 of 12 servings): Calories 254, Calories from Fat 146, Total Fat 16g, Saturated Fat 11g, Trans Fats 0g, Cholesterol 76 mg, Sodium 56mg, Carbohydrate 25mg, Dietary Fiber 2g, Sugars 8g, Protein 3g, Vitamin A 6%, Vitamin C 20%, Calcium 6%, Iron 4%. Diabetes Exchanges: ½ Fruit, 1 Starch, 3 Fats  

If you want to reduce the amount of sugar slightly, you can use 2 instead of 4 tablespoons of sugar with the creamy filling and add a little bit of your favorite sweetener.

For Greek Yogurt Version (Low Fat Tart): replace Mascarpone with 8 oz 0% fat Greek Yogurt.

Nutritional Information (1 of 12 servings with Greek Yogurt): Calories 178, Calories from Fat 68, Total Fat 8g, Saturated Fat 5g, Trans Fats 0g, Cholesterol 53mg, Sodium 57mg,Carbohydrate 25mg, Dietary Fiber 2g, Sugars 8g, Protein 4g, Vitamin A 0%, Vitamin C 20%, Calcium 6%, Iron 4%. Diabetes Exchanges: ½ Fruit, 1 Starch, 1 ½ Fats

For Dairy-Free Version: You may replace butter with either 7 tablespoons dairy-free margarine or 6 tablespoons of extra light olive oil. You may replace Mascarpone with 8 oz of Tofutti Better Than Cream Cheese Plain.

Nutritional Information (1 of 12 servings using olive oil and Tofutti): Calories 206, Calories from Fat 81, Total Fat 9g, Saturated Fat 2g, Trans Fats 0g, Cholesterol 35mg, Sodium 109mg, Carbohydrate 28mg, Dietary Fiber 2g, Sugars 9g, Protein 4g, Vitamin A 0%, Vitamin C 20%, Calcium 4%, Iron 4%.
Diabetes Exchanges: ½ Fruit, 1 ½ Carbohydrate, 1 ½ Fat

For Vegan Treat: Choose one of the above dairy-free alternatives and replace the egg with either 2 teaspoons Chia/Salba seeds and 1/4 cup water or 1 egg equivalent of chemically based egg substitute.

Nutritional Information (1 of 12 servings using vegan olive oil and Chia seeds): Calories 200, Calories from Fat 80, Total Fat 9g, Saturated Fat 2g, Trans Fats 0g, Cholesterol 0mg, Sodium 98mg, Carbohydrates 28mg, Dietary Fiber 2g, Sugars 9g, Protein 4g, Vitamin A 0%, Vitamin C 20%, Calcium 6%, Iron 4%.
Diabetes Exchanges: ½ Fruit, 1 ½ Carbohydrate, 1 ½ Fat