Instructions: For Crust: Combine flour, sugar, and pecans. Cut in butter or margarine until mixture is crumbly. Pat onto the bottom and partway up the sides of a 9 1/2-inch removable-bottom tart pan. Bake in a preheated 325F oven for 15 minutes, until browned. Remove from oven and cool.

For Filling: Cream sugar, milk and cream cheese until smooth. Spread onto cooled crust.

For Topping: Mix sugar and cornstarch in a saucepan. Add water slowly, stirring to keep mixture smooth. Add 1 cup mashed blueberries and bring to a boil over medium- high heat. Reduce heat to medium and simmer, stirring constantly, until thick - 1 to 2 minutes. Cool to warm.

Arrange remaining blueberries on top of cream cheese layer in crust. Spoon thickened glaze over berries. Refrigerate at least 1 hour, preferably 3 hours. Remove tart from pan by lifting it out, keeping it on the removable bottom.

Tarts are very similar to pies; the main difference between the two is that tarts are generally wider, shallower and dont have a top crust. Tarts are also known as flans - except in Spain, where a flan is a baked custard

Fresh fruit tarts and fresh fruit pies differ most in their preparation. Fruit pies include fresh, uncooked fruit, spooned into an unbaked crust, and the whole baked together. Tarts are usually a crust which has been prebaked, then topped with a prettily arranged layer of fresh, uncooked (or just slightly cooked) fruit. Often a pastry cream or cream cheese layer will underlie the fruit, giving the tart a cheesecake-like texture and flavor.

This tart comes from another King Arthur Flour friend. It combines three tart-like elements: fresh fruit; a cream cheese layer, and slightly cooked fruit. Its somewhat reminiscent of the "uncooked" fruit pies which made the rounds several years ago, pies which contained a layer of fresh fruit topped with a layer of semi-cooked fruit. These pies - and this tart - combine the texture and flavor of fresh berries, and the juicy sweetness of barely cooked berries: the best of both worlds!

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