- 9
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup ground blanched almonds
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup granulated sugar
- 1/4 cup tub-style light cream cheese
- 1/2 teaspoon vanilla extract
- 1 large egg
- Cooking spray
- 1 1/4 cups seedless blackberry jam
- 1 teaspoon sifted powdered sugar
Preparation
Step 1
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, almonds, cinnamon, salt, and baking powder in a bowl.
Combine granulated sugar and cream cheese in a food processor; pulse 4 times. Add vanilla and egg; pulse 3 times. Add flour mixture, and pulse 10 times or until combined. Gently press two-thirds of the dough into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Chill for 30 minutes. Gently press remaining one-third of the dough into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll into a 9-inch circle. Chill 30 minutes. Roll the larger portion of dough, still covered, into an 11-inch circle. Chill for 10 minutes or until the plastic wrap can be easily removed.
Preheat oven to 325°.
Working with larger portion of dough, remove 1 sheet of plastic wrap; fit dough into a 9-inch round removable-bottom tart pan coated with cooking spray. Remove top sheet of plastic; fold edges under. Spoon jam into prepared crust.
Working with the smaller portion of dough, remove 1 sheet of plastic wrap. Cut dough into 1/2-inch strips. Gently remove dough strips from bottom sheet of plastic; arrange in a lattice design over preserves. Seal dough strips to edge of crust. Place tart on a baking sheet.
Bake at 325° for 50 minutes or until the crust is browned and filling is bubbly. Cool on a wire rack. Sprinkle with powdered sugar.
Note: May need more jam.
236 cal, 5.2g fat, 44.4g carb, 3.7g fiber, 106mg sod