This recipe makes two tarts. Go ahead and make two, they will vanish in no time! Use whatever fresh berries you would like. Be artistic with the arrangement of the fruit.
Almond tart crust:
1 1/2 sticks butter
2/3 cup powdered sugar
1 large egg
1/2-teaspoon
vanilla
2 and 1/2 cup flour
1/4 cup almond meal
(In a food
processor grind 1/2 cup sliced almonds with 1-tablespoon powdered sugar)
Pinch of
salt
In the bowl of an electric mixer combine butter, sugar, salt and
vanilla until well blended. Mix in the flour and almond meal just until it is mixed. Do not over mix. Wrap in plastic and chill over night. Divide the
dough in half and roll each out on a well-floured surface to desired size. Spray two tart pans with non-stick spray and
place the dough in the pans. Prick the bottom. Bake in a preheated 350
oven for 25 minutes until golden brown. Cool on a rack.
Cream Filling:
2 (8-oz) packages cream cheese
1/2 cup granulated sugar
1/2 cup
chopped crystallized ginger (4 oz)
Blend cream cheese and granulated sugar in a food processor
until sugar is dissolved and mixture is smooth. Add ginger and pulse until
finely chopped and mixture is combined well.
To assemble:
1-pint raspberries
1-pint blueberries
1-pint blackberries
1-pint
strawberries
Feel free to use any fruit and/or berry combo that you like
Kiwi slices are especially pretty!
1-cup red current jelly
Spread 1/2 of the cream filling into each pre-baked tart shell. Cover artfully with
berries and or fruit. When ready to serve melt the jelly over medium heat. Using a pastry
brush carefully brush over fruit. Serve immediately.
