Time
20 minutes to assemble 40-45 minutes to bake Total Time: 60-65 minutes
When fresh blueberries come in, pull this recipe out!
INGREDIENTS
1 unbaked 9" deep dish pie shell (in freezer section) 1-7 oz box Odense Almond Paste8 oz cream cheese, room temperature 1/2 cup sugar, divided 1 large egg 1/2 teaspoon grated lemon rind Pinch salt 1 pint fresh blueberries 1/2 teaspoon cinnamon 3 tablespoons apricot jam
TOOLS & EQUIPMENT
9" - 10" tart pan with removable bottom Wax paper Electric mixer
DIRECTIONS
Preheat oven to 375°F.
Line tart pan with the slightly thawed pie shell, pressing into corners and up sides.
Between two sheets of wax paper, roll Almond Paste out to a 10"-12" disk.
Lay 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.
With electric mixer, beat together cream cheese, 1/4 cup of the sugar, egg, lemon rind and salt until light and fluffy.
Spoon mixture evenly into pie shell.
In bowl, toss blueberries with remaining 1/4 cup sugar and cinnamon. Spread evenly over cream cheese mixture.
Bake 40-45 minutes or until cream cheese filling has set and blueberries are starting to bubble.Cool on a wire rack.
In a small saucepan, melt apricot jam with 1 tablespoon of water. Brush on top of the tart for a beautiful glaze.
