|photo by Alexander Kaiser|
1-1/4 c. + 1 tbsp. flour
2 tbsp. sugar
1/2 c. cold unsalted butter, cut into small pieces
1/4 tbsp. vanilla
2 tbsp. raspberry jelly
For the Filling:
1/2 c. cream cheese
1-1/2 tbsp. confectioners’ sugar
1/4 tsp. vanilla
For the Fruits:
Fresh Raspberries & Blueberries
http://rcm.amazon.com/e/cm?t=thebakersshoppe-20&o=1&p=8&l=bpl&asins=B0017Z7C3U&fc1=000000&IS2=1<1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifrTart Shell: Mix flour and sugar in small bowl. Cut in butter with pastry blender until looks like coarse crumbs. Stir in water and vanilla until evenly distributed, gather into flattened ball and press evenly over bottom and sides of a 9″ or 10″ tart pan with removable bottom, extending pastry 1/2″ above sides or you can use mini tart shells. Prick all over with fork. Chill 1 hour. Bake in preheated 375 degree oven, on lowest rack for 25 to 30 minutes. Cool in pan.
Assembling the Tart: Remove rim of tart pan and place on serving plate. Mix cream cheese, confectioners’ sugar, and vanilla in small bowl, until blended. Spread over bottom of tart shell. Arrange fruits over cream cheese mixture, slicing or cutting fruit if necessary (for example if you choose to use strawberries) and overlapping slices. Melt jelly and brush over fruit. Refrigerate 30 minutes for the glaze to set completely before serving.
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