Almond Blueberry Cream Cheese Tart
Ingredients
- 1 refrigerated pie crust
- 1-7 oz box Odense Almond Paste
- 8 oz cream cheese, room temperature
- 1/2 cup sugar, divided
- 1 large egg
- 1/2 teaspoon grated lemon rind
- Pinch salt
- 1/2 teaspoon cinnamon
- 1 pint fresh blueberries (washed and stemmed)
- 3 tablespoons apple jelly
Recipe by Abigail Connolly
When fresh blueberries come in season, pull this recipe out! Odense Almond Paste goes particularly well with cream cheese and blueberries.
Time
20 minutes to assemble
40-45 minutes to bake
Total Time: 60-65 minutes
40-45 minutes to bake
Total Time: 60-65 minutes
Yield
Serves 8
Ingredients
- 1 refrigerated pie crust
- 1-7 oz box Odense Almond Paste
- 8 oz cream cheese, room temperature
- 1/2 cup sugar, divided
- 1 large egg
- 1/2 teaspoon grated lemon rind
- Pinch salt
- 1/2 teaspoon cinnamon
- 1 pint fresh blueberries (washed and stemmed)
- 3 tablespoons apple jelly
Directions
- Preheat oven to 375°F.
- Unroll 1 pie crust and press into bottom and up sides of tart pan.
- Between two sheets of wax paper, roll Almond Paste into a 9"-10" disk.
- Line pie crust with almond paste. Cut excess pie shell or almond paste from edge of tart pan, making it smooth.
- With electric mixer, beat cream cheese, 1/4 cup of the sugar, egg, lemon rind and salt until light and fluffy. Spoon mixture evenly into pie shell.
- Whisk cinnamon with remaining 1/4 cup sugar in medium bowl and toss with blueberries. 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 apple jelly with 1 tablespoon of water. Brush on top of tart for a beautiful glaze. Serve at room temperature or chilled.
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