Friday, May 21, 2010

From My Kitchen: Lemon Blueberry Cheese Tart

Sorry to be posting this so late. We had a small crisis here today in the form of NO WATER in our house all day. Something's wrong with the well pump, but you'll hear all about that in another post. Right now it's time for another terrific recipe.

My mom pulled this tart recipe out of a magazine, but there's no reference on the page, so I can't tell you what magazine. We made it for dessert on Easter, and it went immediately into my recipe box. It was delicious!

The filling is made with light cream cheese and it's bakes up almost like a cheesecake, just slightly tart from the lemon. It's topped with sweet strawberry preserves and lucious blueberries. And the light flavor of the almond crust is the perfect touch.

I'll be making this tomorrow for the adults who will be at Amelia's birthday party. Cupcakes are fine for kiddos, but the growups deserve something a little better, don't you think? I certainly do!

Here's the recipe.

Lemon Blueberry Cheese Tart
Almond Crust
  1/2 cup slivered almonds
  1/4 cup packed light brown sugar
  1 cup flour
  1/4 teaspoon salt
  6 tablespoons cold butter, cut into pieces
  1 tablespoon cold water

Lemon Cheese Filling
  2 bricks (8 oz. each) light cream cheese, softened
  3/4 cup sugar
  1 large egg
  1 tablespoon grated lemon zest
  2 tablespoons lemon juice

  3 tablespoons strawberry preserves
  8 ounces fresh blueberries

1. Crust: Heat oven to 350 degrees. Coat a 9-inch tart pan or springform pan with a 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 minutes 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 minutes 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.

Serves 12 people.

© Trippin' Mama 2010

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