When fresh blueberries come in season, pull this recipe out!
20 minutes to assemble
40-45 minutes to bake
Total Time: 60-65 minutes
1 refrigerated pie crust
1-7 oz box Almond Paste
8 oz cream cheese, room temperature
1/2 cup sugar, divided
1 large egg
1/2 teaspoon grated lemon rind
1/2 teaspoon cinnamon
1 pint fresh blueberries (washed and stemmed)
3 tablespoons apple jelly
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.
TOOLS & EQUIPMENT
9″ – 10″ tart pan with removable bottom
Source and picture:Odense
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