BERRIES AND CREAM TART
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.