Blueberries, Cream Cheese and Lemon Tart
Blueberries, Cream Cheese and Lemon Tart
Blueberry tart is easy to make. With its nut crust and layers of flavored cheese and blueberry topping.
Ingredients
Crust:
- 1 cup pecans, lightly roasted, and finely chopped
- 1 cup all-purpose flour
- ¼ cup brown sugar
- pinch Kosher salt
- 1 large egg
- 4 tablespoons chilled, unsalted butter, diced
For the Blueberries Filling:
- 8 ounce canned blueberry topping
- 1 lemon zested and juiced
- ⅓ cup granulated sugar
Cream cheese topping:
- 8 ounce cream cheese, softened
- ⅓ cup brown sugar
- 1 teaspoon vanilla
- 1 packet gelatin added to 2 tablespoons of lemon juice. Stir until well dissolved. Set it aside.
Apricot Glaze:
- ¼ cup apricot jam
- 2 tablespoons water
Instructions
- For the Crust:
- Preheat the oven to 375°F.
- Place pecans in the food processor. Pulse until finely ground. Add flour, sugar, and salt and pulse to thoroughly incorporate.
- Add egg and diced butter and pulse until it looks like wet sand.
- Transfer the mix to a 9-inch removable bottom tart pan. Press on the bottom and up the sides firmly and evenly. Refrigerate for 10 minutes and then bake in a preheated oven for 15 minutes. Remove from the oven and let it cool.
Blueberries and Cream Chees Toppings:
- In a medium saucepan, combine 8 oz. of blueberry filling, 1 teaspoon lemon zest, 2 tablespoons of all-purpose flour, and 1/3 cup granulated sugar. Mix well to incorporate all the ingredients.Bring it to a boil, lower heat and simmer until the sauce thickens. Remove from the heat, stir well and allow it to cool. set it aside for later use.Meanwhile, in a stand mixer, combine cream cheese and 1/3 cup brown sugar until smooth. Add 1 teaspoon lemon zest, lemon juice, and gelatin mix, and mix until well combined.
- Pour cream cheese filling into cooled tart crust. Using an offset spatula, spread the cream cheese into a smooth layer. Top it with thick blueberry sauce leaving a ½-inch border to prevent it from overflowing.Let it chill for 30 minutes before adding apricot glaze on top evenly. Refrigerate overnight before serving. It takes time for it set perfectly.
