Summer Fruit Pie/Tart Recipe
Celebrate this weekend with this refreshing and yummy dessert!
FOR THE CRUST
The pasty dough is crumbly but will hold together with some kneading. When baking the crust, watch carefully so it does not get too brown. If it starts to darken, place a piece of aluminum foil around the rim.
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/8 tsp salt
8 tbsp (1 stick) unsalted butter, cut into 1/2-inch pieces
1 egg yolk – beaten with 2 tbsp heavy cream
1 (8-oz) package of cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
FRUIT ON TOP
4 cups mixed berries, such as blueberries, raspberries, strawberries, kiwi and blackberries
Confectioners’ sugar for dusting if desired
Preheat oven to 350 degrees F.
FOR THE CRUST
In a food processor, combine confectioners’ sugar, flour and butter. Process until mixture forms a ball. With your hands, press the dough into a 12-inch tart pan, pushing the crush into the indentations into the sides. Pat until crust is even. Bake for 10-12 minutes, until very lightly browned. Set aside to cool.
FILLING/CREAM & TOPPING
Beat the cream cheese, sugar and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange fruit how you desire.
Keep in the refrigerator until you want to eat. Remove about 15 minutes before serving.