BERRIES AND CREAM TART

Better Homes & Gardens - Best of Summer Recipes - - Lighten Up -

prep 30 min­utes chill 30 min­utes bake 14 min­utes at 450° F

1 recipe Rich Tart Pas­try

1 8- oz. pkg. cream cheese, soft­ened

1/2 cup or­ange mar­malade

11/2 cups heavy cream

2 to 3 cups as­sorted fresh berries

1. Pre­pare and chill Rich Tart Pas­try. Pre­heat oven to 450° F. Roll out pas­try and trans­fer to a 10×2- inch round tart pan with a re­mov­able bot­tom. Press pas­try into fluted sides of tart pan; trim edge. Prick bot­tom and sides of pas­try with a fork. Line pas­try with a dou­ble thick­ness of foil. Bake 8 min­utes. Re­move foil. Bake 6 to 8 min­utes more or un­til golden. Cool on a wire rack.

2. Mean­while, for fill­ing, in a large bowl beat cream cheese and or­ange mar­malade with a mixer on medium un­til com­bined. Grad­u­ally beat in heavy cream un­til mix­ture is light and fluffy.

3. Re­move side of tart pan. Spread fill­ing into baked tart shell. Cover and chill un­til ready to serve. Top with berries. Makes 12 serv­ings.

rich tart pas­try In a medium bowl stir to­gether 11/4 cups all- pur­pose flour and 1/4 cup sugar. Us­ing a pas­try blender, cut in 1/2 cup but­ter un­til pea size. In a small bowl com­bine 2 lightly beaten egg yolks and 1 Tbsp. water. Grad­u­ally stir egg yolk mix­ture into flour mix­ture just un­til moist­ened. Gather pas­try into a ball, knead­ing gen­tly just un­til it holds to­gether. Cover; chill un­til easy to han­dle (30 to 60 min­utes). On a lightly floured sur­face, slightly flat­ten pas­try. Roll into a 12- inch cir­cle. Fold pas­try cir­cle into fourths and trans­fer to a 10- inch tart pan with a re­mov­able bot­tom. Un­fold and ease pas­try into tart pan with­out stretch­ing it. Press pas­try into fluted sides of tart pan; trim edge. Do not prick pas­try. Fill and bake as di­rected in recipe.

per serv­ing 352 cal, 26 g fat ( 16 g sat. fat), 113 mg chol, 149 mg sodium, 27 g carb, 1 g fiber, 14 g sug­ars, 4 g pro.

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