Prep Time: 25 minutes
Cooking Time: N/A
Cooling Time: 3.5 hours
Servings: 12

INGREDIENTS

ALMOND CRUST

½ c. slivered almonds
¼ c. packed light brown sugar
1 c. all-purpose flour
¼ tsp. salt
6 tbsp. cold butter
1 tbsp. cold water

LEMON CHEESE FILLING

2 bricks light cream cheese
¾ c. sugar
1 large egg
1 tbsp. grated lemon zest
2 tbsp. lemon juice

TOPPING

3 tbsp. strawberry preserves
12 ounces fresh blueberries

DIRECTIONS

• Heat oven to 350ºF. Coat a 9-in. tart pan with removable bottom with nonstick cooking spray.
• Place almonds and sugar in food processor; pulse until 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 tart pan. Bake 15 to 20 minutes until golden.
• Meanwhile, beat cream cheese and sugar 1 minute until blended and smooth. Beat in egg, lemon zest and juice until blended. Spread into hot crust; bake 20 minutes or until just set.
• Cool completely; cover and refrigerate 2 hours (or overnight). Before serving, spread preserves over tart; then top with fresh blueberries.