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Berry Tart

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When you need an impressive and delicious, yet not complicated dessert during berry season, this should be your go-to!

Ingredients

For crust

1¼ cups all-purpose flour

¼ cup sugar

1 stick (½ cup) cold unsalted butter, cut into pieces

2 to 3 tablespoons cold water


For filling

1- 8-ounce package cream cheese, softened

½ cup sugar

1 teaspoon vanilla

1 large egg, beaten lightly

1 tablespoon all-purpose flour

Zest of 1 lemon (if desired, optional)


For assembly

¼ cup jam (seedless raspberry if making a raspberry tart, blueberry or apricot if making a blueberry tart, seedless strawberry if making a strawberry tart, apricot for all other fruits)

1 tablespoon water

3 cups fruit (raspberries or blueberries (or a mix), strawberries (sliced), other fruit, neatly cut up or sliced)

Preparation

Preheat oven to 350°F.

 

Make crust:

  1. In a food processor blend together flour, sugar, and butter until mixture resembles coarse meal. Add 2 tablespoons water and toss until incorporated. Add enough remaining water if necessary, until mixture begins to come together but is still crumbly.

  2. Press crust evenly onto bottom and sides of an 11-inch tart pan with removable fluted rim. Prick crust with a fork and bake in middle of oven until golden, about 30 minutes.

 

Make filling while crust bakes:

  1. In a bowl with an electric mixer beat together cream cheese, sugar, vanilla, lemon zest, and egg until smooth. Add flour and blend mixture well.

  2. Pour filling into warm crust, spreading evenly, and bake in middle of oven until set, about 20 minutes. Cool tart in pan on a rack.

 

Arrange fruit and glaze the tart

  1. In a small saucepan, heat jam with water over moderate heat, stirring until melted and smooth. 

  2. Arrange fruit decoratively on top of tart and brush gently with jam.

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