Red, White, and Blueberry Cheesecake Tart

Name: Red, White, and Blueberry Cheesecake Tart
Yield: Makes one 9-inch tart
Ingredients: 6 graham cracker sheets (about 3 1/2 ounces); 1/3 cup whole raw almonds; 1/4 cup sugar; 4 tablespoons unsalted butter, melted; 1 pound (two 8-ounce bars) cream cheese, room temperature; 1/2 cup sour cream; 1/2 cup sugar; 1 large egg; 1/2 teaspoon pure vanilla extract; Pinch of salt; 4 red plums (1 to 1 1/2 pounds total), halved, pitted, and cut into 1/2-inch pieces; 1/2 cup sugar; 1 tablespoon fresh lemon juice; 10 ounces (2 cups) fresh blueberries

January 24, 2012

Take all the layers of classic cheesecake—crumbly graham-cracker crust, rich, creamy filling, and fresh fruit topping—and combine them in a modern tart. Sour cream ups the tanginess factor of the filling; almonds round out the cookie crust; and sugar sweetens the plums, which are cooked into a jam. Save some of the cooking syrup for tossing with the blueberries before scattering them over the top.

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