Lemon Blueberry Cheese Tart

By á-3286

Ingredients

• Almond Crust
• 1/2 cup slivered almonds
• 1/4 cup packed light brown sugar
• 1 cup all purpose flour
• 1/4 tsp salt
• 6 Tbsp cold butter, cut in pieces
• 1 Tbsp cold water
• Lemon Cheese Filling
• 2 bricks (8 oz each) light cream cheese, softened
• 3/4 cup sugar
• 1 large egg
• 1 Tbsp grated lemon zest
• 2 Tbsp lemon juice
• Topping
• 3 Tbsp strawberry preserves
• 2 containers (4 oz each) fresh blueberries

Preparation

Step 1

1. Crust: Heat oven to 350 F. Coat a 9 inch tart pan with removable bottom with nonstick cooking spray.
2. Place almonds and sugar in food processor; pulse until nuts are finely ground. Add flour and salt; pulse until blended. Add butter; pulse until coarse crumbs form. Sprinkle with water; pulse until dough comes together.
3. Press dough evenly onto sides and bottom of prepared tart pan. Bake 15 to 20 mins until golden.
4. Filling: Meanwhile, beat cream cheese and sugar 1 minute until blended and smooth. Beat in egg, lemon zest, and juice until blended. Spread into hot crust; bake 20 mins or until just set.
5. Cool completely on wire rack; cover and refrigerate 2 hours or overnight. Before serving, spread preserves over tart; top with blueberries.