250 Treasured Country Desserts by Andrea Chesman & Fran Raboff

Author:Andrea Chesman & Fran Raboff
Language: eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 2009-05-10T04:00:00+00:00

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Basic Sweet Pastry (page 267)

4 ounces cream cheese, at room temperature

½ cup confectioners’ sugar

1 teaspoon finely grated lemon zest

1 tablespoon fresh lemon juice

2 cups berries or 1–2 pounds fresh fruit

1/3 cup apple or currant jelly

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1. Preheat the oven to 400°F.

2. Make the dough and pat it into a 9-inch tart pan with a removable bottom or in a 9-inch pie pan. Make the top edge of the crust level with the rim of the pan. The sides should be about ¼ inch thick. Place a sheet of aluminum foil in the pan on top of the crust and fill with pie weights, dried beans, or rice.

3. Bake the shell for 10 minutes, then reduce the heat to 350°F. Remove the aluminum foil and weights. Prick the crust with a fork to deflate any bubbles that have formed. Bake for 10 to 15 minutes longer, until golden brown. Cool on a wire rack.

4. To make the filling, combine the cream cheese, confectioners’ sugar, lemon zest, and lemon juice in a food processor. Process until well blended. Spread over the cooled crust.

5. To prepare the fruit, wash and peel as needed. Slice as desired.

6. Heat the jelly until liquid. Arrange the fruit over the cream cheese filling. Small berries, such as blueberries and raspberries, can be scattered over the filling. Slice any large berries, such as strawberries. Place sliced fruit in concentric circles, each slice resting on the previous one so none of the filling shows through. Brush the fruit with the melted jelly to completely cover the top.

7. Chill the tart for about 30 minutes before serving. Tarts are best on the day they are made.

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