Ingredients
- 1 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 cup butter
- 1 tablespoon water
- 6 ounces cream cheese -- softened
- 1/2 cup sour cream
- 1/4 cup powdered sugar -- sifted
- 1 teaspoon vanilla
- 2 cups fresh fruit:
- blueberries,raspberries,strawberries,
- nectarines, or oranges -- sliced
- 1/4 cup apricot jam or seedless raspberry preserve
- 1 1/2 teaspoons fresh mint or lemon verbena -- snipped
Instructions
- In a medium mixing bowl stir together flour and brown sugar. Using a
- pastry blender, cut butter into the flour mixture til mixture resembles
- coarse crumbs. Sprinkle the water over the mixture. Toss with a fork til
- all is moistened. Shape into a ball. Press dough firmly and evenly onto
- the bottom and up the sides of a 9-inch tart pan with removable bottom or
- a 9-inch pie plate. (use your thumb to make the ripples on the side of the
- plate). Bake 400 degrees oven for 10-15 minutes or til light brown. Cool
- completely in pan on a wire rack.
- In a medium mixing bowl stir together cream cheese, sour cream, sugar, and
- vanilla til smooth. Cover and chill for up to 4 hours or til ready to
- fill tart shell.
- Sprinkle mint or lemon onto pastry. Using a spoon, spread cream filling
- evenly over the tart shell. Arrange fresh fruit atop filling. In a small
- saucepan heat jam just til melted. Cool. Drizzle melted jam over fruit.
- Serve immediately. Remove from tart pan. Cut into wedges to serve.
- (Best if used in a day or two; crust may get soggy).