Grandma’s Blueberry Cream Cheese Tart

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

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

YIELD:
Serves 8

INGREDIENTS:

• 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

DIRECTIONS:

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.

TOOLS & EQUIPMENT

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

Source and picture:Odense

BUON MANGIATA!