Lemon Blueberry Cheese Tart - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1/2 c. slivered almonds
- 1/4 c. packed light brown sugar
- 1 c. all-purpose flour
- 1/4 tsp. salt
- 6 tbsp. cold butter
- 1 tbsp. cold water
Instructions
- Heat oven to 350 ºF. Coat a 9-in. tart pan with removable bottom with nonstick cooking spray.
- Place almonds and sugar in food processor; pulse until nuts are finely ground. Add flour and salt; pulse until blended. Add butter; pulse until coarse crumbs form. Sprinkle with water; pulse until dough comes together.
- Press dough evenly onto sides and bottom of prepared tart pan. Bake 15 to 20 minutes until golden.
- Meanwhile, beat cream cheese and sugar 1 minute until blended and smooth. Beat in egg, lemon zest and juice until blended. Spread into hot crust; bake 20 minutes or until just set.
- Cool completely on wire rack; cover and refrigerate 2 hours or overnight. Before serving, spread preserves over tart; top with blueberries.
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