Cherry Cheesecake Almond Tarts
Cherry Cheesecake Tarts with Buttery Almond Pastry recipe
Yield
12 servingsPrep
25 minCook
25 minReady
60 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Almond pastry | |||
| ¼ | cup |
butter
|
|
| ¾ | cup |
all-purpose flour
|
|
| 2 | tablespoons |
almonds
finely chopped |
|
| 1 | tablespoon |
sugar
|
|
| 1 | dash |
salt
|
*
|
| Maraschino cheesecake tarts | |||
| 1 | package |
cream cheese (reduced-fat)
softened |
*
|
| 2 | tablespoons |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 ½ | teaspoons |
lemon juice
|
|
| ½ | teaspoon |
lemon zest
grated |
|
| ¼ | teaspoon |
almond extract
|
*
|
| ½ | cup |
cherries
drained, chopped |
*
|
| 1 | x |
apricot preserves (jam)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Almond pastry | |||
| 59 | ml |
butter
|
|
| 177 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
almonds
finely chopped |
|
| 15 | ml |
sugar
|
|
| 1 | dash |
salt
|
*
|
| Maraschino cheesecake tarts | |||
| 1 | package |
cream cheese (reduced-fat)
softened |
*
|
| 3E+1 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 7.5 | ml |
lemon juice
|
|
| 2.5 | ml |
lemon zest
grated |
|
| 1.3 | ml |
almond extract
|
*
|
| 118 | ml |
cherries
drained, chopped |
*
|
| 1 | x |
apricot preserves (jam)
|
*
|
Directions
Almond pastry for tarts: mix together flour, chopped almonds, sugar, and salt.
Cut butter into mixture until texture resembles coarse crumbs.
Tarts: preheat oven to 400℉ (200℃).
Press 1 tablespoon almond pastry into 2½ inch tart pans.
Prick pastry with fork.
Bake 5 to 10 minutes until lightly browned.
Beat cream cheese and sugar until smooth.
Add egg, lemon juice, lemon peel and almond extract and blend well.
Spoon 1 teaspoon cherries over pastry.
Pour cream cheese mixture over cherries.
Reduce oven temperature to 350℉ (180℃).
Bake 12 to 15 minutes or until cream cheese layer is set.
Cool completely before removing from tart pans.
Top each tart with warmed apricot preserves.
