This is an easy and impressive dessert to serve to dinner guests.Ī very good and easy recipe with a presentation that impressed my guests.
I've also used other fruits with the rapberries (blueberries, sliced apricots) and topped them with apricot preserves instead of raspberry, because I like the almost-clear glaze that it gives the fruit. Then main modification that I made was to add a little lemon zest to the cream cheese, a subtle change that complements the berries and gives the tart another dimension. I've got a bunch of frozen raspberries from my garden and I can't wait to make this one in January.įantastic. The second time I used fresh blackberries, raspberries and blueberries which made it more visually appealing and added a little berry liquor to the jam which took the flavor over the edge.įantastic!! I used apple jelly for the glaze b/c I had some around and it was fine. The first time I made this exactly to the recipe and received rave reviews. Very well reviewed by adults and most children.Įxcellent based recipe. I added the grated rind of one lime to the filling (great addition) and used apricot instead of raspberry jam on top. Tastes like cheesecake, but looks prettier! Oh and it does come out picture perfect with some attention to placementĮasy to make recipie that does not require gourmet ingredients. This has become one of my go to company desserts in berry season. The filling makes a nice sweet base that offsets the tartness of the berries. The crust is easy to prepare and bakes to a flaky, tasty finish. I have made this recipe a number of times now and it has always come out great and been a crowd pleaser. Arrange raspberries decoratively on top of tart and brush gently with jam. Remove pan from heat and cool jam slightly. In a small saucepan heat jam with water over moderate heat, stirring, until melted and smooth. Pour filling into warm crust, spreading evenly, and bake in middle of oven until set, about 20 minutes. Make filling while crust bakes: In a bowl with an electric mixer beat together cream cheese, sugar, vanilla, and egg until smooth. Prick crust with a fork and bake in middle of oven until golden, about 30 minutes. Press crust evenly onto bottom and sides of an 11-inch tart pan with removable fluted rim. Add enough remaining water if necessary until mixture begins to come together but is still crumbly. Add 2 tablespoons water and toss until incorporated. Make crust: In a food processor blend together flour, sugar, and butter until mixture resembles coarse meal.
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