Easy Blueberry Tarts!

Dessert is not something I tackle often, especially when it involves a lot of prep time. My kitchen is tiny and lacking in sufficient counter space, so the process of rolling out dough, sifting, measuring, etc. can become slightly very messy!  So, when I heard about making a dessert crust using pre-packaged almond paste, I was thrilled, and simply had to try it myself!
[Original recipe can be found here: http://beta.abc.go.com/shows/the-chew/recipes/Pear-Almond-Crostata-Brian-Boitano]

This dessert took about 40 minutes to make from start to finish; 20 minutes of prep, and 20 minutes of bake time, thanks to the almond paste crust.  I used blueberries for my tarts, but you could top these beauties with just about any fresh fruit you have on hand.  The original recipe calls for sliced pears, but for Summer, I prefer berries!

Easy Blueberry Tarts 
Serves 3

Ingredients:
4 oz. cream cheese, at room temperature
1 tablespoon sugar
1/2 tablespoon flour
1 egg, beaten
1/2 teaspoon vanilla
One 6-7 oz. package of almond paste
1 pint fresh blueberries
Cinnamon for sprinkling

Directions:
Preheat the oven to 375° F.

In a small bowl, beat together the cream cheese, sugar, flour, 1/2 of the beaten egg, and the vanilla with an electric mixer until fluffy.  Cover and chill for 15 minutes.

Form the almond paste into a log and divide it into 3 even portions (divide into 4 for slightly smaller dessert portions).  Roll out each piece of almond paste on a lightly floured surface until they are about 1/8 inch thick.

Spread about 2 tablespoons of the cream cheese mixture evenly in the middle of each tart shell, leaving a 1 inch boarder around the edge. 

Top the cream cheese mixture with blueberries -- about 1/4 cup per tart.

Fold the outer inch of tart shell into the center and pinch down to form an outer crust on each tart.  Brush the exposed edges of crust with the remaining 1/2 egg and sprinkle the tops of the tarts with cinnamon.

Bake for 20 minutes, or until the tart crust is golden brown. 

Serve the tarts warm from the oven or at room temperature.  Top with vanilla ice cream if desired.

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The next time you have unexpected house guests, make this quick and easy recipe and you'll be sure to impress them with your culinary skills :-)

Librarian turned Foodie