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Tart: Almond Blueberry Cream Cheese Tart

Source of Recipe

Odense


List of Ingredients

1 unbaked 9" deep dish pie shell
(in freezer section)
1 box (7oz) Odense Almond Paste
8 oz cream cheese, room temperature
1/2 cup sugar, divided
1 large egg
1/2 tsp grated lemon rind
pinch salt
1 pint fresh blueberries
1/2 tsp cinnamon
3 Tbsp apricot jam



Recipe

Equipment:
9" - 10" tart pan with removable bottom
Wax paper
Electric mixer

Directions:
1 Preheat oven to 375 F.

2 Line tart pan with the slightly thawed pie shell, pressing into corners and up sides.

3 Between two sheets of wax paper, roll almond paste out to a 10"-12" disk.

4 Lay the almond paste disk over the pie shell and gently press into it. Remove any excess pie shell or almond paste from edge of tart pan, making it smooth.

5 With electric mixer, beat together the cream cheese, 1/4 cup of the sugar, egg, lemon rind and salt until light and fluffy.

6 Spoon mixture evenly into pie shell.

7 In bowl, toss blueberries with remaining 1/4 cup sugar and cinnamon. Spread evenly over cream cheese mixture.

8 Bake 40-45 minutes or until cream cheese filling has set and blueberries are starting to bubble.

9 In a small saucepan, melt apricot jam with 1 tablespoon of water. Brush on top of the tart for a beautiful glaze.

10 Serve at room temperature, or serve chilled.

SERVES 8