Pucker Up for a Mixed Berry Tart

Its August in Texas and that means the heat is on! The one thing I look forward to during the summer is the beautiful abundance of berries that are available at the grocery store. There's something about biting into a ripe berry that is so tantalizing. The burst of juice that hits your tongue, slightly sweet and bitter, that makes you want to pucker.

I am always looking at recipes and getting ideas of what I

would like to make for when a particular ingredient is in season. Anybody who knows me knows that I have a sweet tooth. In fact, if I could eat dessert for every meal, I would. I had this book, "Desserts" by Ting Morris, Rachel Lane, and Carla Bardi, for quite some time. Sadly it has been sitting on the bookshelf not in use. What caught my eye about this book was the cover recipe. (Yes, its true, I will get a cookbook even if its just for one of the recipes.) I couldn't pass up the beautiful Mixed Berry Tart waving at me from the front cover.

I made this tart one night around 11pm. It was one of those impulse decisions that I couldn't deny. I grabbed the car keys and ran to the store right before they closed. Yes, this tart was worth the trip out. Cream cheese, sugar, strawberries, kiwifruit, blackberries, raspberries, blueberries, and apple jelly. What more could you ask for? It was the perfect match.

All in all this has to be one of the simplest tarts I have put together. The most difficult part about this recipe would have to be the patience required during the chilling process. If you are like me, you can just eat the tart upon completion. The flavors aren't quite melded at this point, but none the less delicious. My favorite component of this tart would have to be the cream cheese base. Its simple, its fresh, and oh so addicting. The little bit of lemon that is added to it elevates the flavors of the berries to a whole new level. The apple jelly glaze not only gives a pretty, polished finish, but also adds a hint of apple at first bite.

Mixed Berry Tart

Serves 6 - Prep: 45 min. - 30 min. chilling - Cooking: 20 min.

1 recipe Sweet Tart Pastry (noted below)

Filling and Topping

4 ounces (125g) cream cheese, softened

1/2 cup (75g) confectioners sugar

2 tablespoons double (heavy) cream

1 teaspoon finely grated lemon zest

1 tablespoon freshly squeezed lemon juice

4 strawberries, hulled and sliced

3-4 kiwifruit, peeled and sliced

1 cup (200g) blackberries, raspberries

1/2 cuo (100g) blueberries

1/3 cup (90g) apple jelly

1. Prepare the pastry as explained in steps 1-4

2. Keep the oven temperature at 400F

3. To make the filling, beat te cream cheese, confectioner's sugar, whipping cream, lemon zest, and lemon juice until light and well blended. Spread in the cooled tart shell and smooth the tops.

4. Arrange a row of strawberry slices around the outside edge of the tart so that the tips of each slice extend beyond the crust. Lay the kiwifruit slices over the strawberries to partially overlap them. Arrange a standing row of raspberries inside the blackberries. Place the blueberries in the center of the tart, covering the filling. The fruit should cover the filling with concentric circles.

5. Heat the jelly until liquid. Brush the fruit with the melted jelly. Refrigerate the tart for at least 30 minutes before serving

Sweet Tart Pastry

1 1/3 cups all purpose flour

1/4 teaspoon salt

1/3 cup confectioner's sugar

1/2 cup cold unsalted butter, cut into small cubes

1 large egg yolk

1-2 tablespoons water, as required

1. Mix the flour, salt, and confectioner's sugar in a medium bowl. Cut in the butter with a pastry blender, until the mixture resembles fine bread crumbs. Add the yolk and knead lightly unti the ingredients come together and form a firm dough. Press into a log, wrap in plastic wrap, and chill for at least an hour

2. Preheat oven to 400F. Lightly oil a 9-inch fluted tart pan with a removable bottom.

3. To line the pan, unwrap the dough and place on a lightly floured work surface. Roll the dough out until it is about 2 inches larger than the tart pan. Roll the dough loosely onto the rolling pin and unroll it evenly over the tart pan. Press the pastry evenly around the bottom and sides to a thickness of 1/8-1/4 inch. Pinch the edges to rise 1/8 inch above the edge of pan. Prick the bottom with a fork. Refrigerate for 30 minutes.

4. Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, remove the parchment and beans, and bake for another 5-10 minutes, until light brown and dry to the touch. Remove from the oven and leave to cool.