pat's Recipe

Fresh Summer Fruit Tart

Category: Tarts

CRUST:
1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup butter
1 Tbsp water

In a medium mixing bowl stir together flour and brown sugar. Using a pastry blender, cut butter into the flour mixture till mixture resembles coarse crumbs. Sprinkle the water over the mixture. Toss with a fork till all is moistened. Shape into a ball. Press dough firmly and evenly onto the bottom and up sides of a 9-inch tart pan with removable bottom or a 9-inch pie plate. Bake in a 400 degree oven for 10-15 minutes or till light brown. Cool completely in pan on a wire rack.
MIX AND CHILL CREAM FILLING
2 3-oz pkg cream cheese, softened
1/2 cup dairy sour cream
1/4 cup powdered sugar
1 tsp vanilla

In a medium mixing bowl stir together cream cheese, sour cream, sugar and vanilla till smooth. Cover and chill for up to 4 hours or till ready to fill tart shell.

FILL AND TOP WITH FRUIT & GLAZE:

1 1/2 tsp snipped fresh mint or lemon
verbena
2 cups fresh fruit, such as blueberries,
raspberries, sliced strawberries, mandarin
orange segments,
1/4 cup apricot jam or seedless raspberry
preserves

Sprinkle minto onto pastry. Using a spon, spread cream filling evenly over the tart shell. Arrange fresh fruit atop filling. In a small saucepan heat jam just till melted. Cool. Drizzle melted jam over fruit. Serve immediately.Remove from tart pan. Cut into wedges to serve. Best if used in a day or two.

makes 8 servings