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.

　　

Ingredients

Makes one 9-inch tart

　　

For the Crust

6 graham cracker sheets (about 3 1/2 ounces)

　　1/3 cup whole raw almonds

　　1/4 cup sugar

　　4 tablespoons unsalted butter, melted

　　

For the Filling

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

　　

For the Topping

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

　　

Step 1

Make the crust: Preheat oven to 350°F. In a food processor, pulse graham crackers, almonds, and sugar until finely ground; add butter, and process until combined. Press mixture firmly into the bottom and up sides of a 9-inch tart pan with a removable bottom. Refrigerate until firm, about 15 minutes.

　　

Step 2

Make the filling: Carefully wipe processor blade and bowl clean. Process cream cheese, sour cream, sugar, egg, vanilla, and salt just until smooth. Place tart pan on a rimmed baking sheet; fill with cream cheese mixture. Bake until filling is just set, 30 to 35 minutes. Transfer pan to a wire rack to cool completely.

　　

Step 3

Make the topping: In a medium saucepan, combine plums, sugar, and lemon juice. 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). Reserve 1 tablespoon cooking liquid (no solids); cool remaining plum mixture completely.

　　

Step 4

Leaving a 1-inch border, spread cooled plum mixture over tart filling. Reheat reserved plum liquid (on stove or in microwave) until loose. In a medium bowl, combine with blueberries, and scatter on top of plum mixture. Refrigerate until ready to serve, 2 hours or up to 1 day; unmold before serving.

　　Martha Stewart's New Pies and Tarts