Blueberry Cheesecake Tart

5 from 1 vote

Blueberry cheesecake meets tart and OMG it's truly magical!

Prep Time55

Cook Time50

Chilling Time1 50

Total Time3 35

Course: Breakfast, Dessert

Cuisine: American

Servings: people

Combine cornstarch, sugar, salt and water in a medium saucepan and stir to combine. Add in blueberries and cook over medium heat until thick and boiling, remove from heat and stir in lemon juice. Transfer to a bowl and let cool to room temp before using. Can be made 2 days in advance.

Combine all dough ingredients except the ice water and vinegar in a large bowl. With clean hands, cut in the butter, smashing the butter chunks between your fingers until it looks like a coarse meal with some lumps in it.
Sprinkle ½ of the ice water and the vinegar over the mixture and stir lightly with a fork. Squeeze a handful of dough together. If it doesn't keep together, add a bit more water.
Form the dough into a disk about 5 inches across. Wrap the disk in plastic wrap and chill for about an hour. Can be made 2 days in advance.

In a stand mixer fitted with the paddle attachment mix together the room temp cream cheese and sugar until combined. Add in the egg, vanilla and almond extract and mix until smooth. Set aside until ready to assemble the tart.

Preheat the oven to 400°F.
Once the dough has chilled, take out the disk and let it sit at room temperature for about 10-15 min. Then put it on a well floured board. Sprinkle some flour onto the top of the disk. Thump the disk with your rolling pin several times. Turn it over and thump the other side. Sprinkle more flour onto the top of the dough if needed to keep the pin from sticking and roll the dough out from the center in all directions so it's about 13 inches in diameter. Transfer to a 10-inch tart pan.
Place the cream cheese mixture into the bottom of the tart, dollop with blueberry filling randomly around the entire tart, making sure you see pockets of cream cheese filling.
Gently fold the crust over the fruit, pleating the edge along the way. Brush with egg wash and sprinkle with the sugar and almonds. Place tart into the freezer for 20 min.
Bake the tart in the pre heated oven at 400°F for 20 minutes, rotate and reduce temp to 375°F and bake an additional 20-30 mins until crust is deep golden brown and cheesecake filling is golden. Remove from the oven and let cool for 30 min before carefully removing from the tart pan, slicing, and serving. Its delicious served with a scoop of vanilla ice cream!

The best part about a tart is not needing to be perfect. Your crust can be as rustic as you choose!