November 12, 2015


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Serves 8-10.

1 1/2 cups flour
2 T. sugar
1/8 tsp. salt
10 T. chilled unsalted butter, cut into
1/2 inch pieces
2 T. ice water
1 large egg yolks
1/4 cup seedless raspberry jam

2-8 oz. pkg. cream cheese, at room temp.
2/3 cup sugar
1 large egg
¼ tsp. vanilla
½ cup sour cream

1/4 cup seedless raspberry jam
3 cups fresh raspberries or blueberries

1. For crust, combine flour, sugar and salt in food processor. Add butter and pulse to cut into small pieces. Whisk 2 T. ice water with egg yolk and add to processor. Process until moist crumbs form, adding more water by teaspoonfuls if dough is dry. Press dough over bottom and up sides of a 10 to 11-inch diameter tart pan with removable bottom, making sure that the edges are twice as thick as the bottom. Freeze crust for 30 minutes. Preheat oven to 375 degrees. Bake crust until golden brown, about 30 minutes. Transfer to a rack and spread with 1/4 cup jam and cool. Reduce oven temperature to 350 degrees.

2. For filling, beat cream cheese and sugar until smooth and fluffy. Beat in egg, then vanilla. Add sour cream and beat just to blend. Pour filling into tart crust and bake until filing is set but center moves slightly when pan is gently shaken, 20 minutes. Cool on a rack and then refrigerate until cold, at least 4 hours and up to 24 hours.

3. Melt 1/4 cup jam and toss with raspberries or blueberries. Spoon fruit over top of tart and chill until set. Remove from pan and cut into wedges to serve.