Woman's Day Magazine published this recipe in their April 2010 issue. The red-white-and-blue theme would be perfect for July 4, right at the peak of blueberry season. But the recipe seemed too sweet. Guy & I prefer our desserts toned down a bit, and I could tell this would be over the top for us. The crust was begging for whole wheat flour to blend with the almonds. And, even though the red jam looked pretty, I wanted my own blueberry puree under the fresh blueberries.
These all turned out to be good changes. The crust tastes almost like a graham cracker crust with a nutty undertone. The lemon flavor comes through strong and complements the blueberries beautifully. And this dessert is plenty sweet. Because it's not over-the-top sweet (like so many of today's desserts), you can actually enjoy the taste of the blueberries. Hubby, friend and I gave this dessert top ratings, and I’ll be making it again. My only problem is I’m dreaming about this tart and can’t wait for another slice.
|Lemon Blueberry Cheese Tart |
Adapted from Woman's Day
Rating: 9.5 out of 10
2 pt. fresh blueberries, divided use
2 Tbsp. sugar
2 tsp. lemon juice
1/2 cup slivered almonds
2 Tbsp. light brown sugar
1 cup white whole wheat flour
1/4 tsp. sea salt
7 Tbsp. cold butter, cut in pieces
2-3 Tbsp. ice cold water
Lemon Cheese Filling
2 (8 oz.) pkgs. Neufchatel cheese, softened
1/2 cup sugar
1 large egg
1 Tbsp. finely grated lemon zest
2 Tbsp. lemon juice
Prepare blueberry puree. In 1-1/2 quart heavy saucepan, combine 1 pt. blueberries and
2 Tbsp. sugar. Cook over medium heat till mixture bubbles. Reduce heat slightly to keep mixture to slow boil, stirring as needed for about 15-20 minutes, or till liquid is reduced and jam consistency is reached. Stir in lemon juice. Puree with immersion blender. Set aside to cool.
Make almond crust. Heat oven to 350F. Coat a 9” tart pan with removable bottom with nonstick cooking spray or oil. Set aside. In work bowl of food processor, combine almonds and sugar. Pulse till 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. Press dough evenly onto sides and bottom of prepared pan. Bake 15-20 minutes, until golden.
Prepare filling. About 5-10 minutes before crust is done, wipe work bowl and blades of food processor with damp paper towel. Combine cheese and sugar; pulse until blended and smooth. Scrape down sides and bottom; add egg, lemon zest and juice and pulse till well combined and smooth. Pour mixture into hot crust; bake 20 minutes, or till edges are puffed and center is set but not puffed.
Cool completely on wire rack; cover and refrigerate 2 hours or overnight. Before serving, spread about 1/3 to 1/2 cup blueberry puree over top of tart. (Use more or less as desired. Use remaining puree as jam for toast, biscuits, etc.) Sprinkle remaining blueberries over puree. Yield: 8 servings