This was supposed to be a strictly strawberry tart with farm fresh Jersey strawberries. ‘Tis the season, after all. But I couldn’t resist snacking on a couple of those luscious red beauties nestled in the container beside me on my drive home from the farm. (OK, so I ate more than a couple if you must know, but how can you not at this time of year, when they’re so sweet and delicious.)
Hence, rather than make another 1/2 hour round trip to the farm, I opted for a two minute walk to my local health food store, where the organic raspberries and blueberries tempted me.
I’ve made berry tarts before, with different fillings, including this one
with a traditional pastry cream, and this one
with a mascarpone-lemon curd filling.
This time though, I opted for a cream cheese filling. I used only one eight-ounce package of cream cheese, and let the berries take the starring role, but if you prefer more filling, just double the recipe and bake it for another 10 minutes or so. Another feature of this tart is the layer of slivered almonds below the filling, above the crust. It adds more flavor but also helps to avoid a soggy crust.
I used Domenica Marchetti’s delicious recipe for the crust, but added a little almond extract rather than the lemon, to continue with the almond theme.
Berry Cheese Tart
Domenica Marchetti’s recipe:
- 3 cups unbleached all-purpose flour
- 1 cup confectioners’ sugar
- 1/4 tsp fine sea salt
- Finely grated zest of 1 organic lemon (I used one 1 teaspoon. almond extract instead)
- 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
- 1 large whole egg
- 2 large egg yolks
- Note: This makes a lot of dough – enough for two tarts. Or make one large one and several small ones, or one large tart and use the rest to roll out delicious cookies that taste like shortbread.
1/2 cup sliced almonds
8 ounces cream cheese, softened
1/4 c. sugar
2 T. heavy cream
1/2 tsp. almond extract
1 large or extra large egg
1 quart strawberries (two if you want to use only strawberries)
or add blueberries and raspberries
quince jelly (or any clear jelly)
Put the flour, sugar, salt, and lemon zest in the work bowl of a food processor fitted with the metal blade. Pulse briefly to combine. Distribute the butter around the bowl and pulse until the mixture is crumbly. Add the whole egg and egg yolks and process until the mixture just begins to clump together in the work bowl.
Turn the dough out onto a lightly floured surface and briefly knead it together. Without overworking it, shape the dough into a disk, patting rather than kneading it. Wrap tightly in plastic and refrigerate for at least 1 hour, or until well chilled.
Remove the chilled dough from the refrigerator and cut it in half. You’ll need only one of these halves for this tart. Use the rest for another tart, freeze it, or make small tarts or cookies. On a lightly floured surface, roll out the dough to fit a tart pan with a removable bottom (mine was 9 inches in diameter, but you can use a smaller one) Gently press the dough into the bottom and up the sides of the pan. Use the rolling pin or the flat of your hand to press around the perimeter of the pan to cut off any excess dough. Prick the bottom all around with a fork. Put the lined tart pan in the refrigerator to chill for 30 minutes.
Heat the oven to 400 degrees F. I “blind-bake” the crust by buttering some aluminum foil and pressing that lightly over the raw dough. Then add some beans or rice to weigh it down. Bake for about 10 minutes, then remove the foil and beans and bake for another 10 minutes or until lightly golden. Remove from oven and let it cool completely while you mix the filling.
Put the cream cheese, sugar, cream, almond extra and egg into a food processor and pulse until well blended and smooth.
Spread the sliced almonds over the pre-baked crust, then pour the filling on top. Bake at 350 degrees F. for 15-20 minutes or until set.
Let the tart cool and place the berries on top. Heat some of the jelly in the microwave slightly to make it spreadable. Using a pastry brush, cover the berries with a thin layer of the jelly. Refrigerate and serve.