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Lemon Blueberry Cheese Tart

By Leslie Blythe    

June 23, 2016

You've got to try this Lemon Blueberry Cheese Tart. It is absolutely delicious and so light and refreshing. It's a great make-ahead dessert.

  • Prep: 15 mins
  • Cook: 40 mins
  • Yields: 12 Servings

Ingredients

Almond Crust

½ cup slivered almonds

¼ cup packed light brown sugar

1 cup all-purpose flour

¼ teaspoon salt

6 Tablespoons cold butter

1 Tablespoon cold water

Lemon Cheese Filling

2 - 8 ounce packages light cream cheese

¾ cup sugar

1 large egg

1 Tablespoon grated lemon zest

2 Tablespoons lemon juice

Topping

3 Tablespoons strawberry preserves

2 container fresh blueberries

Directions

1Heat oven to 350ºF. Coat a 9-inch tart pan with removable bottom with nonstick cooking spray.

2Place 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.

3Press dough evenly onto sides and bottom of the prepared tart pan. Bake 15 to 20 minutes until golden.

4Meanwhile, 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.

5Cool completely on wire rack; cover and refrigerate 2 hours or overnight. Before serving, spread preserves over tart; top with blueberries.

Recipe from Woman's Day Kitchen, April 2010.

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