Lunch: Lemon Blueberry Cheese Tart

Ingredients

1/2 c. slivered almonds
1/4 c. packed light brown sugar
1 c. all-purpose flour
1/4 tsp. salt
6 tbsp. cold butter
1 tbsp. cold water

Instructions

Heat oven to 350 ºF. 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 on wire rack; cover and refrigerate 2 hours or overnight. Before serving, spread preserves over tart; top with blueberries.

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