Red, White, and Blueberry Cheesecake Tart

1. 1

   Make the crust: Preheat oven to 350F.

2. 2

   In a food processor, pulse graham crackers, almonds, and sugar until finely ground; add butter, and process until combined.

3. 3

   Press mixture firmly into the bottom and up sides of a 9-inch tart pan with a removable bottom.

4. 4

   Refrigerate until firm, about 15 minutes.

5. 5

   Make the filling: Carefully wipe processor blade and bowl clean.

6. 6

   Process cream cheese, sour cream, sugar, egg, vanilla, and salt just until smooth.

7. 7

   Place tart pan on a rimmed baking sheet; fill with cream cheese mixture.

8. 8

   Bake until filling is just set, 30 to 35 minutes.

9. 9

   Transfer pan to a wire rack to cool completely.

10. 10

    Make the topping: In a medium saucepan, combine plums, sugar, and lemon juice.

11. 11

    Cook at a low simmer, stirring until mixture has thickened to a jamlike consistency, 15 to 25 minutes (time will depend on ripeness of fruit).

12. 12

    Reserve 1 tablespoon cooking liquid (no solids); cool remaining plum mixture completely.

13. 13

    Leaving a 1-inch border, spread cooled plum mixture over tart filling.

14. 14

    Reheat reserved plum liquid (on stove or in microwave) until loose.

15. 15

    In a medium bowl, combine with blueberries, and scatter on top of plum mixture.

16. 16

    Refrigerate until ready to serve, 2 hours or up to 1 day; unmold before serving.

* Per serving · 4 servings · Values may vary.