Last week, I had some marzipan and some marionberry jam calling to me, from the pantry. So, I decided on a rustic tart. Really, you could use any berry, peach, apricot, or even fig, whatever you like. This is one of my favorite desserts, now. I’m thinking of how to work it into the lodge menus.
1/4 cup marion blackberry jelly (jam or jelly of choice)
8 oz cream cheese, softened
1 egg, room temperature
1 tsp vanilla
1/2 tsp lemon zest
1 tsp lemon juice
10 oz (jar) marion blackberry jelly (jam or jelly of choice)
Heat oven to 375.
Lay pie crust on a piece of heavy duty foil. I rolled the dough out a little larger, so I could fold the edges up over the filling, and place a 10" ring from a springform pan around it (that way it would hold its shape well). You don't have to use the ring, but I would refrigerate the tart before you bake it, if you don't.
Roll the almond paste into a slightly smaller circle. and lay it in the center of the pie dough.
Mix together: 1/4 cup jelly, cream cheese, egg, vanilla, lemon zest and juice. The cream cheese needs to be slightly sweet. If you don't have extra jelly, use sugar or other sweetener. Spread mixture over almond paste.
Spread jar of jelly over the whole thing.
Fold edges of dough up over filling, crimping as needed. This is when I put the ring on, to hold the form.
Bake about 1/2 hour, until lightly brown and slightly bubbly.
Let cool. Remove ring.
Transfer to serving plate, and sprinkle with powdered sugar.