My favorite berry tart

Thursday, August 11

As the fresh berry season comes to a close what better way to send it off but a berry cream cheese tart. I love this tart because it is so easy to make and so hard to mess up. Quick and simple…always a favorite.

The first thing I love so much about this tart is that instead of a traditional tart/pie crust I use a short bread crust. It’s like eating a giant cookie. What’s also fun about short bread is that there are so many fun variations that you can use. Try using a cranberry or almond recipe. The basic shortbread recipe is simple.

1 1/2 cups all-purpose flour
1/3 cup white sugar
3/4 cup butter – soft

You can mix it all by hand but I find a food processor to be the easiest. Mix the ingredients together until it forms a crumby constancy and sticks together when pressed.

Press the cookie dough into a tart pan until you have an even layer of dough all around the pan. Poke with a fork and bake at 350 for 10-15 minutes or until the crust is golden brown.
For the cream cheese filling you will need…

4 oz cream cheese – softened
1/2 cup heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract

Beat all ingredients until smooth and spread into the cooled tart crust.

Top with berries and serve.

Or to make your tart look extra great consider glazing the fruit. It’s easy. Heat 1/2 cup apricot jam with 1 Tbs. water and brush over the fruit. The shine of the glaze will make the berries pop and it will be hard to resist eating.

 

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