Raspberry Blueberry Tart

Lori

ingredients

Crust

1 1/4 cups flour
1/4 sugar
1 stick unsalted butter chilled, cut into small pieces
2-3 tbsp icy water

Filling

8 oz cream cheese softened
1/2 cup sugar
1 tsp vanilla
1 large egg beaten lightly
1 tbsp flour

Topping

1/4 apricot jelly seedless
3 cups raspberries
1 cup blueberries
1 tbsp water

directions

Crust & Filling

1
Preheat oven to 350
2
n a food processor blend together flour, sugar and butter until mixture resembles coarse meal. Add two tbsp water and pulse until incorporated and mixture starts to come together. Press crust evenly into an 11 inch pie tart with removable bottom. Bake for 30 minutes or until golden.
3
While crust bakes, make filling in a bowl with an electric mixer beat together cream cheese, sugar, vanilla and egg until smooth. Add flour and blend mixture well.

Assembly & Baking

Pour filling into warm crust spreading evenly, bake until set about 20 minutes. Cool tart on wire rack. Heat jam with 1 tbsp water, stir until smooth, let cool slightly. Arrange berries on top of tart and brush with jam mixture until glossy.

Source: Lori