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Fresh Berry Tart




Source of Recipe


Good Things Ytah
Fresh Berry Tart

http://video-static.clipsyndicate.com/zStorage/clipsyndicate/33/2011/02/08/06/44/cce862c55f7a1fb3c15e9af2b192c01c.b24b340d-dc66-47c6-a632-4d1e93f3f6b9_400x300.jpg

Pastry:

* 6 tbsp. sugar
* 2/3 c margarine
* 1½ tbsp. cream
* 1 egg yolk
* ½ tsp. almond extract
* 1¼ cups cake flour


Filling:

* 3 cups fresh berries
* 1 (3 oz) pkg cream cheese, room temperature
* 4 tbsp. sugar, divided
* ½ (8 oz) pkg. frozen whipped topping


Pastry: Place sugar and margarine in medium bowl and cream together. Add cream, egg yolk, and almond extract and mix until well blended. Add cake flour and mix until dough comes together and leaves the sides of the bowl clean. Remove dough from bowl and wrap in plastic wrap. Refrigerate 30 minutes.

Roll dough out until it is 1 1/2 inches larger than 9 inch tart pan. Transfer dough to tart pan, gently easing into the bottom and up the sides. Press slightly into the sides of the pan letting the excess hang over the edges. Roll rolling pin over the top edge of the tart pan to seal and cut off the extra dough. place a piece of aluminum foil that is slightly larger than the tart shell on top of the dough, gently pressing it against the bottom and sides. Pour 1 1/2 cups baking beads, dry beans, or rice on top of the foil (this prevents the dough from rising during baking). Bake at 350 degrees Fahrenheit for 15 minutes. remove foil by bringing the corners together and lifting the bundle off. Return crust to the oven and bake for 10 minutes or until golden brown. Allow to cool completely before filling.

Filling: Rinse berries and dry by placing on a double layer of paper towels with another layer on top. beat cream cheese and one tablespoon sugar until smooth. Add whipped topping and mix until well blended. Spread filling in tart shell, arrange berries on top of filling and sprinkle with 3 tablespoons sugar. Makes one tart.