Author Notes
I came up with this recipe specific to this weeks contest - and had a blast doing it! When trying to think of winter fruit, I wanted to be unusual and decided to do something with my quince jelly (canned it in December but you can buy quince jelly or substitute any red jelly as well). I remembered a David Lebovitz recipe where he made 'Easy Jelly Tart'. I never actually made that dessert, but it was the first time I had heard of using a jar of jelly on a tart to make something wonderful! I wanted to expand on that and make it my own so the idea of cinnamon cream cheese came to mind. I thought they would go great together! I referenced a recipe for Cinnamon Cream Cheese Breakfast Bars (on thekitchn.com). I made several variations of the tart always starting with Martha Stewart's Foolproof Pie Crust. (I figured that because Food52.com partnered with her on this weeks contest, that would be OK - I so hope I'm not disqualified!) —Suburban Homestead
Ingredients
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1
Martha Stewart Foolproof Pie Crust
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8 ounces
cream cheese at room temperature
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1/4 cup
brown sugar
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1/2 teaspoon
cinnamon
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1
egg at room temperature, lightly beaten
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1 teaspoon
vanilla extract
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1-3/4 cups
quince jelly, stirred-up for easy spreading
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1 tablespoon
sugar for sprinkling
Directions
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Prepare one Martha Stewart Foolproof Pie Crust per instructions. When sufficiently chilled (about four hours), remove the two halves from refrigerator and roll one half out to fit into the tart dish. Trim excess dough from top edge of tin and use to fill in any thin areas around the walls of the crust. With a fork, poke holes in the dough all around the bottom of the tart.
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Heat oven to 350 degrees F
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In a mixer fitted with a paddle attachment, whip together cream cheese, brown sugar and cinnamon until light and fluffy (1-2 minutes), scraping down sides one time. Add egg and vanilla and mix until just combined.
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With a spatula, evenly spread cream cheese mixture in the tart shell.
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With a clean spatula, gently pour quince jelly evenly around the top of the cream cheese, taking care not to mix the two.
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Roll out second half of dough to about 1/8" thickness and with a 2" circle cookie cutter, cut out approximately 18 circles. Starting at one edge of the tart, and carefully working your way around in a circle, place the circles of dough with one edge touching the outer crust and one edge barely overlapping the last circle. Continue with a second row of circles and finish with one circle in the center.
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Sprinkle sugar over the top of the dough circles.
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Bake on the center rack for 30 - 35 minutes or until the top of the tart is golden brown. Let cool completely and serve at room temperature.
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