Easy Cream Cheese Tart
Recipe from Midwest Living

For this easy dessert, a refrigerated piecrust is topped with a cream cheese and lemon juice filling. Add fruit preserves for a simple topping on this elegant tart.


Easy Cream Cheese Tart

by 1  person


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Ingredients
  • 1/2 15  ounce package 
    rolled refrigerated unbaked piecrust (1 crust)
  • 2  8  ounce package 
    cream cheese, softened
  • 1/3  cup 
    sugar
  • 1   tablespoon 
    all-purpose flour
  • 1   teaspoon 
    vanilla
  • 1   teaspoon 
    finely shredded lemon peel (set aside)
  • 2   tablespoons 
    lemon juice, amaretto, brandy or rum
  • 2   
    eggs, slightly beaten
  • 1/3  cup 
    sliced almonds
  •  
    Apricot, peach, plum or cherry preserves
  •  
    Sweetened Whipped Cream (recipe follows) (optional)
  •  
    Fresh raspberries, peach slices, or nectarine slices (optional)
Sweetened Whipped Cream
  • 1   cup 
    whipping cream
  • 2   tablespoons 
    sugar
  • 1/2  teaspoon 
    vanilla

Directions
1.
Let piecrust stand at room temperature 15 minutes before unrolling. Place piecrust circle in a 10-inch tart pan with a removable bottom or ease into a 9-inch pie plate. Press piecrust circle onto bottom and up sides of tart pan, if using; trim edges, if necessary. If using a pie plate, turn under edges and crimp as desired. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil; bake 5 to 6 minutes more or until lightly browned. Reduce oven temperature to 350 degree F.
2.
Meanwhile, for filling, in a large mixing bowl beat cream cheese, sugar, flour, and vanilla with an electric mixer until combined. Beat in lemon juice till smooth. Stir in eggs and lemon peel.
3.
Pour filling into pastry shell. Sprinkle with sliced almonds. Bake in a 350 degree F oven for 20 to 25 minutes or till center appears nearly set when gently shaken. Cool for 1 hour on a wire rack. If using the tart pan, carefully remove the sides. Cover and chill for 4 to 24 hours. Tote in an insulated cooler with ice packs. Serve within 2 hours.
4.
To serve, cut into wedges. Spoon preserves over each serving. If you like, serve with Sweetened Whipped Cream and fresh fruit. Makes 8 to 10 servings.
Sweetened Whipped Cream
1.
In a chilled mixing bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer on medium speed until soft peaks form (tips curl).

Nutrition information
Per Serving: cal. (kcal) 431, Fat, total (g) 31, chol. (mg) 120, sat. fat (g) 16, carb. (g) 31, Monosaturated fat (g) 8, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 14, pro. (g) 8, vit. A (IU) 826, vit. C (mg) 3, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 20, Cobalamin (Vit. B12) (g) 0, sodium (mg) 287, Potassium (mg) 154, calcium (mg) 71, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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