State of Vermont Mixed Berry Tart
Servings: 8 to 10
Total Time: 1 hr. 55 min (includes chilling and cooling time)
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup sugar
1 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 large egg
1 tablespoon heavy cream
1 1/2 cups King Arthur unbleached all-purpose flour
8 ounces Philadelphia cream cheese, at room temperature
1/2 cup sugar
1 teaspoon vanilla extract
1 cup heavy cream
4 cups mixed berries, (I used raspberries and blueberries)
1/2 cup apricot preserves
What You’ll Need: a 10-inch tart pan with a removable bottom; pie weights
Preparing the crust:
In a large bowl, beat together the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the salt, egg and cream; beat until incorporated. Add the flour and beat until a dough comes together. Form the dough into a disc and then press it evenly into the bottom and up the sides of the tart pan. Refrigerate until firm, about 1 hour, or freeze for 30 minutes.
Preheat the oven to 350 degrees F. Line the tart crust with foil and fill with pie weights. Bake until the edges of the crust look set and just barely golden, about 15 minutes. Remove the foil and pie weights, and continue to bake until the crust is golden brown, about 20 minutes more. Cool completely.
For the filling:
In a large bowl, combine Philadelphia cream cheese, sugar and vanilla, and beat with an electric mixer until soft and creamy, 1 to 2 minutes. Add the heavy cream and continue beating until the mixture holds stiff peaks, occasionally scrape the bowl with a rubber spatula, 2 to 3 minutes more. Spread the cream cheese mixture into the cooled tart shell and smooth with an offset spatula. Top with the berries.
Combine the apricot preserves and a splash of cold water in a small bowl, microwave until warm, about 45 seconds. Strain through a fine sieve into another bowl. Gently brush the apricot glaze over the berries.
Serve the tart immediately. You may refrigerate for up to 3 hours.
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