Red, White, and Blueberry Cheesecake Tart
- 6 graham cracker sheets (about 3 1/2 ounces)
- 1/3 cup whole raw almonds
- 1/4 cup sugar
- 4 tablespoons unsalted butter, melted
- 1 pound (two 8-ounce bars) cream cheese, room temperature
- 1/2 cup sour cream
- 1/2 cup sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
- 4 red plums (1 to 1 1/2 pounds total), halved, pitted, and cut into 1/2-inch pieces
- 1/2 cup sugar
- 1 tablespoon fresh lemon juice
- 10 ounces (2 cups) fresh blueberries
- Make the crust: Preheat oven to 350F.
- In a food processor, pulse graham crackers, almonds, and sugar until finely ground; add butter, and process until combined.
- Press mixture firmly into the bottom and up sides of a 9-inch tart pan with a removable bottom.
- Refrigerate until firm, about 15 minutes.
- Make the filling: Carefully wipe processor blade and bowl clean.
- Process cream cheese, sour cream, sugar, egg, vanilla, and salt just until smooth.
- Place tart pan on a rimmed baking sheet; fill with cream cheese mixture.
- Bake until filling is just set, 30 to 35 minutes.
- Transfer pan to a wire rack to cool completely.
- Make the topping: In a medium saucepan, combine plums, sugar, and lemon juice.
- Cook at a low simmer, stirring until mixture has thickened to a jamlike consistency, 15 to 25 minutes (time will depend on ripeness of fruit).
- Reserve 1 tablespoon cooking liquid (no solids); cool remaining plum mixture completely.
- Leaving a 1-inch border, spread cooled plum mixture over tart filling.
- Reheat reserved plum liquid (on stove or in microwave) until loose.
- In a medium bowl, combine with blueberries, and scatter on top of plum mixture.
- Refrigerate until ready to serve, 2 hours or up to 1 day; unmold before serving.
graham cracker sheets, almonds, sugar, unsalted butter, cream cheese, sour cream, sugar, egg, vanilla, salt, red plums, sugar, lemon juice, fresh blueberries
Taken from www.epicurious.com/recipes/food/views/red-white-and-blueberry-cheesecake-tart-389694 (may not work)