Easy Berry Tart

I have had a life-long fascination with fruit tarts.   When I walk by them at the bakery, I’m enamored with the beautiful shapes, crispy crusts, and shiny berries, piled high with love!

The best berry tarts I have ever seen were in Montreal at the city market’s boulangerie.  I read all the recipes to learn how to make the perfect pate brisee crust, but usually lacked the skill or time to make it perfect.

Alas, this recipe makes it all so easy by simply using a prepared sugar cookie dough! Viva la prepared foods (something I ordinarily avoid like the plague, but make exceptions when ease trumps skill)!

Give it a try this summer.

Easy Berry Tart Recipe

• 1 16.5-ounce roll refrigerated sugar cookie dough, cut into ½ inch slices (I use Pillsbury Refrigerated Sugar Cookies)
• 1 8-oz package of Philadelphia Cream Cheese, softened
• ¼ cup sugar
• 1 egg
• 1 tsp. finely shredded lemon peel
• 1 T. lemon juice (I like to use the juice and peel of a whole lemon)
• ½ tsp. vanilla
• Fresh berries (raspberries, blueberries, blackberries, strawberries); you can use mix berries or just use one variety
• Powdered sugar

Press cookie dough slices into bottom and sides of a fluted non-stick tart pan (round or oblong) with a removable bottom (I bought mine at Williams Sonoma)

Bake at 350 degrees for 20 minutes (do not prick the bottom).  When done, place on trivet to cool, so air circulates around the pan.

In a medium mixing bowl, beat cream cheese with an electric (hand) mixer until smooth.  Add sugar, egg, lemon peel, lemon juice, and vanilla.  Beat until well combined.  Pour cream cheese mixture over the cooling crust, and spread evenly.

Place about 2 cups of fresh berries evenly over the cheese mixture, and sprinkle with some sugar.

Bake (again) for about 15 minutes or more until the cheese mixture is set.  Transfer to a wire rack, let cool before serving.

Just before serving, sprinkle with powdered sugar, garnish with additional berries, and some fresh mint leaves

Helen’s Helpful Hint:  I like this tart better when it’s been refrigerated overnight, kind of like my chili recipe).  Let it warm to room temperature before serving.