Cherry Cheesecake Almond Tarts
Cherry Cheesecake Tarts with Buttery Almond Pastry recipe 28
Ingredients
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)
|
* |
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.
Nutrition Facts
Serving Size 21g (0.7 oz)