1 hr 20 min
1 15-ounce package rolled, refrigerated, unbaked pie crust (2 crusts)
1 21-ounce can MUSSELMAN’S® Blueberry Pie Filling
1 teaspoon lime peel, finely shredded
2 Tablespoons lime juice
1 Tablespoon milk
1 teaspoon packed brown sugar
1/2 cup whipping cream
1/4 cup mascarpone cheese
1 Tablespoon granulated sugar (topping)
1/2 teaspoon lime peel, finely shredded (topping)
1 Tablespoon lime juice (topping)
Preheat oven to 400°F. Let pie crusts stand at room temperature for 15 minutes. Meanwhile, line a large baking sheet with parchment paper or nonstick foil. Unroll crusts. Place on prepared baking sheet; set aside.
In a medium bowl stir together Blueberry Pie Filling, 1 teaspoon lime peel, and 2 Tablespoons lime juice. Spoon half of the filling onto the center of each pie crust, leaving a 2-inch border.
Fold edges of pie crusts over filling, pleating as necessary, leaving center of filling exposed. Brush edges of crust with milk and sprinkle crust with brown sugar.
Bake for 25 to 30 minutes or until filling is bubbly and crust is golden, covering loosely with foil the last 10 minutes of baking time to prevent overbrowning. Remove and cool on baking sheet for 30 minutes.
Meanwhile, in a medium bowl beat cream, cheese, granulated sugar, 1/2 teaspoon lime peel, and 1 Tablespoon lime juice with an electric mixer or large whisk until soft peaks form.
Cut tarts into wedges. Serve slightly warm with cream mixture.