Italian Cake's


When fresh blueberries come in season, pull this recipe out! 




20 minutes to assemble
40-45 minutes to bake
Total Time: 60-65 minutes

Serves 8

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
Pinch salt
1/2 teaspoon cinnamon
1 pint fresh blueberries (washed and stemmed)
3 tablespoons apple jelly


Step 1
Preheat oven to 375°F.

Step 2
Unroll 1 pie crust and press into bottom and up sides of tart pan.

Step 3
Between two sheets of wax paper, roll Almond Paste into a 9″-10″ disk.

Step 4
Line pie crust with almond paste. Cut excess pie shell or almond paste from edge of tart pan, making it smooth.

Step 5
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.

Step 6
Whisk cinnamon with remaining 1/4 cup sugar in medium bowl and toss with blueberries. Spread evenly over cream cheese mixture.

Step 7
Bake 40-45 minutes or until cream cheese filling has set and blueberries are starting to bubble. Cool on a wire rack.

Step 8
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.

9″ – 10″ tart pan with removable bottom
Wax paper
Electric mixer




Source and picture:Odense

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