Red, White and Blue Cheesecake Tart

I love fresh fruit season!! And I love dessert. So fresh fruit IN dessert?! Heavenly!! We had a clinic lake party. And I brought this for dessert. It comes from the always wonderful Martha Stewart.

Red, Blue and White Cheesecake Tart

Red, White and Blue Cheesecake Tart

45 minutes

4 hours

8

Ingredients

  • 6 graham crackers (2 1/2 by 5 inches each)
  • 1/3 cup whole almonds
  • 1 1/4 cups sugar
  • 4 tablespoons unsalted butter, melted
  • 2 bars (8 ounces each) reduced-fat cream cheese, room temperature
  • 1/2 cup reduced-fat sour cream
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • Pinch salt
  • 4 red plums (1 to 1 1/2 pounds total), halved, pitted, and cut into 1/2-inch dice
  • 1 tablespoon fresh lemon juice
  • 1 pint (2 cups) blueberries

Instructions

  1. Make crust: Preheat oven to 350 degrees. In a food processor, grind graham crackers, almonds, and 1/4 cup sugar until finely ground; add butter, and process until moistened. Transfer to a 9-inch removable-bottom tart pan. Using the base of a dry measuring cup, press mixture firmly into the bottom and up sides of pan. Freeze at least 15 minutes.
  2. Make filling and bake: Carefully wipe processor blade and bowl clean. Place cream cheese, sour cream, 1/2 cup sugar, egg, vanilla, and salt in food processor; blend just until smooth. Place tart pan on a rimmed baking sheet; fill with cheesecake mixture. Bake until filling is just set, 30 to 35 minutes. Transfer tart pan to a wire rack to cool completely.
  3. Meanwhile, make topping: In a medium saucepan, combine plums, 1/2 cup sugar, and lemon juice. Cook at a rapid simmer over medium-high heat, stirring frequently, until mixture is jamlike and moves around pan in a single mass when stirred, 15 to 25 minutes (time will depend on ripeness of fruit). Reserve 1 tablespoon cooking liquid (no solids) for blueberries; cool remaining plum mixture.
  4. Assemble tart: Leaving a 1-inch border, spread cooled plum mixture over tart. Reheat reserved plum liquid (on stove or in microwave) until liquefied. In a medium bowl, combine with blueberries, and scatter on top of plum mixture. Chill until ready to serve, at least 2 hours and up to 1 day. Remove from pan before serving.

When I made it I had not graham crackers so instead I substituted graham cracker crumbs. And instead of grinding the almonds, I used ground almonds that I already had.

http://rhondasteed.com/red-white-and-blue-cheesecake-tart

Red, Blue and White Cheesecake Tart 2

Now the time sounds long but it is so worth it!

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