A beautiful berry tart, easy to make but with an impressive and dramatic appearance.
In France and Switzerland and Scandinavia, I’ve stood, slavering, outside patisserie windows, hoping the calories would stay behind the thick glass. They did but I could not. From creations of butter and cream and fruit and nuts, all so perfectly formed by expert hands, came irresistible calls for slow, savored consumption.
This elegant, summer-fresh tart will unleash your inner pastry chef. It cries out for creative flair in the choice and arrangement of fruit, in the selection of liqueurs and jams.
This is a tart you may swooooon over. Is it a cheesecake? Sort of. Is it a tart? You bet. But is it delicious? Yes, ma’am! It’s an easy, elegant dessert, one which I’m willing to bet you’ll make again and again.
EASY ELEGANT FRUIT TART
Start-to-finish: About 2 hours
- 1 unbaked or baked pie crust (see ALANNA's TIPS)
- 8 ounces cream cheese, room temperature
- 3 tablespoons sugar
- 3 tablespoons liqueur (see TIPS)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
TOPPING (see TIPS)
- 1/2 pint blueberries
- 1/2 pint raspberries
- 1/2 pint blackberries
- 1/4 cup fruit jam or jelly
- 1 tablespoon liqueur
CRUST If unbaked, preheat oven to 450F. Arrange dough in a nine-inch tart pan with a removable bottom, pinching along rim to form a decorative edge. Cover with foil and weight center with pie weights or dried beans. Bake 15 minutes or until light brown and fully baked. Cool.
FILLING Meanwhile, combine filling ingredients until smooth with an electric mixer. Spread evenly in the cooled crust and refrigerate until firm, about 45 minutes.
TOPPING Arrange berries in concentric circles, starting with blackberries along outer edge, then raspberries, then filling center with blueberries. Heat the jam and liqueur in a small pan until just warm and spoon evenly over fruit. Refrigerate for up to two hours before serving.
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