Wednesday, July 14, 2010

LEMON BLUEBERRY CHEESE TART

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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. 
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Lemon Blueberry Cheese Tart
Adapted from Woman's Day
Rating:  9.5 out of 10
PRINTABLE PAGE
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INGREDIENTS:
Topping
2 pt. fresh blueberries, divided use
2 Tbsp. sugar
2 tsp. lemon juice

Almond Crust
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
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17 comments:

Lea Ann said...

Beautiful Tart Judy. Women's Day magazine has been around forEVER. My mom still subscribes and everytime I'm at her house I'm jotting down recipes out of there like crazy.

Jay said...

Hy Judy,
Thank u for stopping by my little space n your sweet comments. You have an amazing space here. Lovely recipe collections u have here. Glad to follow u too.

Jay said...

Hy Judy,
Thanx for stopping by my little space n for your precious time...! You have a wonderful space here with awesome collection of recipes. Glad to follow u too.

Jay said...

don t know y, follow button not functioning...hope to see you often.

Mary said...

Wow you've currupted me with this delicious tart!

Mary at Deep South Dish said...

Oh my goodness Judy! I remember seeing that tart and your version sounds wonderful and is picture perfect!! I could certainly go for a slice right now.

Linda www.mykindofcooking.com said...

I love the adaptions you made to the recipe. My husband doesn't like overly sweet dessert either, so this would be perfect for him.

Juliana said...

Oh Judy...this tart looks perfect...love the idea of lemon and blueberries...great presentation :-)

grace said...

i don't get excited about lemon desserts, but the very presence of all those gorgeous berries makes this appeal to me very much! you did a wonderful job, judy!

mysimplefood said...

wow! The tart look delicious...

Sweet and Savory said...

This is so tempting.

I can't find the sauce using peanut butter. If you have a minute, would you let me know where to find it? Thanks.

My Little Space said...

Oh gosh Judy, you make me drool over this delicious looking tart! How could I resist! Btw, am I invited? hehe... Thanks so much for sharing.
Ceers, Kristy

Joanne said...

This tart has me absolutely salivating! I love the lemon blueberry medley. Always a winner.

Bo said...

Judy thanks for sharing this recipe...It looks wonderful...I'm especially glad you shared it since...well I don't read Woman's Day...I think I will have to go get some blueberries just to make this.

Ma What's 4 dinner said...

Oh yum! Its gorgeous. I want to eat it this second. But it's so beautiful I almost don't want to ruin it!

Lots of yummy love,
Alex aka Ma What's For Dinner
www.mawhats4dinner.com

Gloria said...

Judy this Tart look fantastic and delicious.lovely pictures! gloria

shanthi said...

This is a wonderful tart. You have a great space here.