| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 25 min |
| Yield: | 8 servings |
Ingredients
- 1 1/2 cups flour, plus more for dusting
- 6 tablespoons sugar
- 1/4 teaspoon salt
- 1 stick unsalted butter, cubed and chilled
- 5 ounces cream cheese, cubed and chilled
- 3 tablespoons plus 1/2 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 egg yolk
- 2 cups blackberries
- 2 cups raspberries
- 2 tablespoons cornstarch
Instructions
- Preheat the oven to 400 degrees F.
- In a food processor combine the flour, 3 tablespoons of the sugar and the salt. Pulse in the butter and cream cheese until the mixture resembles coarse meal. Add 3 tablespoons cold water, 1/2 teaspoon of the lemon juice, the vanilla extract and egg yolk, and pulse until a dough forms. Transfer the dough to a floured work surface and form into a ball. Wrap the dough in plastic wrap, then press down to flatten and refrigerate for 30 minutes.
- Using a rolling pin on a floured work surface, roll out the dough to a large circle, about 14-inches in diameter. Carefully place the dough into an 11-inch tart pan with a removable bottom. Gently press the dough into the pan so there are no air bubbles around the edges. Roll the pin over the top of the tart to cut of the excess dough Prick the dough with a fork, and chill in freezer for 15 minutes.
- Line the tart shell with foil or parchment paper and fill it with pie weights or dried beans. Bake the shell until cooked but not browned, 12 to 15 minutes. Remove the liner and pie weighs and cool the shell.
- Increase the oven temperature to 425 degrees F.
- In a large bowl, combine the blackberries, raspberries, cornstarch, the remaining 3 tablespoons lemon juice and the remaining 3 tablespoons sugar, and gently toss to coat. Fill the crust and bake for 10 to 12 minutes, then cool to room temperature. Remove from the tart pan before slicing.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 330 |
| Total Fat | 19 g |
| Saturated Fat | 11 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 5 g |
| Sugar | 13 g |
| Protein | 5 g |
| Cholesterol | 68 mg |
| Sodium | 141 mg |
Reviews
I LOVE this recipe! I’ve never liked pastry cream used in fruit tarts and with the berries, for me, it would be too heavy. This is light & refreshing, with the PURE taste of the blackberries & raspberries shining through. The slight tartness from the cream cheese in the crust along with the tang of the lemon juice…just delish. Must make sure you have pristine berries though, as this does not have the pastry cream to cover up mediocre or subpar berries. Topped mine with WA (for Washington State; native, born & raised).
I like the idea of the cream cheese crust….I have used a different recipe…but I’ve never seen a fruit tart without the pastry cream, it does add a lot to this dessert and I became famous for mine. I use fruits in season and make lovely arrangements of the fruits.