Blueberry Cheese Tart

This is a classic favorite, which for some reason I always make for the 4th of July. It's festive and very easy, especially utilizing the food processor. Take this to the park, your next barbeque, outdoor concert, or family picnic. I have been making this for years and it never fails to be a hit for all ages. You are very lucky for me to be sharing this. (I'm just sayin' :) Serves 6

Ingredients:
Pastry:
1/2 cup unsalted butter
1/3 cup sugar
1/4 teaspoon vanilla
1 cup flour

Filling:
8 ounces cream cheese
1/4 cup sugar
1 large egg
1 teaspoon vanilla
1/4 cup apricot preserves, melted

Topping:
1/3 cup sugar
1/2 teaspoon cinnamon
1/4 cup sliced almonds, toasted
1 pint blueberries

Directions:
1. Preheat oven to 400 degrees F.
2. Prepare pastry: In a food processor, cream together 1/2 cup of butter and 1/3 cup of sugar. Add
vanilla and flour and process in the food processor just until the dough comes together. Press the
crust onto the bottom and 1 inch up the sides of an 8 inch springform pan or tart pan.
3. Prepare the filling: In a food processor, cream together the cream cheese and sugar. Add the egg
and vanilla. Mix well and pour into the unbaked shell. Bake for 10 minutes. Pour the melted apricot
preserves over the top. Bake 15 minutes more.
4. Prepare the topping: Mix together the topping ingredients of sugar, cinnamon and toasted sliced
almonds and blueberries. Sprinkle over tart. Bake 15 minutes more. Let cool and serve.

Tip: Wine Pairing: Late harvest Riesling or Auslese.

Blueberry Cheese Tart.pdf (108.20 kb)