Italian Cake's

Grandma’s Blueberry Cream Cheese Tart

When fresh blueberries come in season, pull this recipe out! 




20 minutes to assemble
40-45 minutes to bake
Total Time: 60-65 minutes

Serves 8


  • 1 refrigerated pie crust
  • 1-7 oz box Almond Paste
  • 8 oz cream cheese, room temperature
  • 1/2 cup sugar, divided
  • 1 large egg
  • 1/2 teaspoon grated lemon rind
  • Pinch salt
  • 1/2 teaspoon cinnamon
  • 1 pint fresh blueberries (washed and stemmed)
  • 3 tablespoons apple jelly


  1. Preheat oven to 375°F.
  2. Unroll 1 pie crust and press into bottom and up sides of tart pan.
  3. Between two sheets of wax paper, roll Almond Paste into a 9″-10″ disk.
  4. Line pie crust with almond paste. Cut excess pie shell or almond paste from edge of tart pan, making it smooth.
  5. With electric mixer, beat cream cheese, 1/4 cup of the sugar, egg, lemon rind and salt until light and fluffy. Spoon mixture evenly into pie shell.
  6. Whisk cinnamon with remaining 1/4 cup sugar in medium bowl and toss with blueberries. Spread evenly over cream cheese mixture.
  7. Bake 40-45 minutes or until cream cheese filling has set and blueberries are starting to bubble. Cool on a wire rack.
  8. In a small saucepan, melt apple jelly with 1 tablespoon of water. Brush on top of tart for a beautiful glaze. Serve at room temperature or chilled.



  • 9″ – 10″ tart pan with removable bottom
  • Wax paper
  • Electric mixer




Source and picture:Odense




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