Description
This comes from cooking light. I have not made this yet. I am posting it for the zaar world tour 2006. Prep time includes chillling time.
Ingredients
- All-purpose Flour
- Ground Almonds
- Ground Cinnamon
- Salt
- Baking Powder
- Granulated Sugar
- Light Cream Cheese
- Vanilla Extract
- Egg
- Cooking Spray
- Seedless Blackberry Jam
- Powdered Sugar
Instructions
- Combine the flour, almonds, cinnamon, salt, and baking powder in a bowl
- Combine granulated sugar and cream cheese in a food processor
- Pulse 4 times
- Add vanilla and egg
- Pulse 3 times
- Add flour mixture, and pulse 10 times or until combined
- Gently press two-thirds of the dough into a 4-inch circle on plastic wrap, and cover with additional plastic wrap
- Chill for 30 minutes
- Gently press remaining one-third of the dough into a 4-inch circle on plastic wrap, and cover with additional plastic wrap
- Roll into a 9-inch circle
- Chill 30 minutes
- Roll the larger portion of dough, still covered, into an 11-inch circle
- Chill for 10 minutes or until the plastic wrap can be easily removed
- Preheat oven to 325
- Remove 1 sheet of plastic wrap of the larger portion of dough and fit dough into a 9-inch round removable-bottom tart pan coated with cooking spray
- Remove top sheet of plastic
- Fold edges under
- Spoon jam into prepared crust
- Working with the smaller portion of dough, remove 1 sheet of plastic wrap
- Cut dough into 1 / 2-inch strips
- Gently remove dough strips from bottom sheet of plastic
- Arrange in a lattice design over preserves
- Seal dough strips to edge of crust
- Place tart on a baking sheet
- Bake at 325 for 50 minutes or until the crust is browned and filling is bubbly
- Cool on a wire rack
- Sprinkle with powdered sugar