This was supposed to be a strictly strawberry tart with farm fresh Jersey strawberries. 'Tis the season, after all. But I couldn't resist snacking on a couple of those luscious red beauties nestled in the container beside me on my drive home from the farm. (OK, so I ate more than a couple if you must know, but how can you not at this time of year, when they're so sweet and delicious.)
Hence, rather than make another 1/2 hour round trip to the farm, I opted for a two minute walk to my local health food store, where the organic raspberries and blueberries tempted me.
I've made berry tarts before, with different fillings, including this one with a traditional pastry cream, and this one with a mascarpone-lemon curd filling.
This time though, I opted for a cream cheese filling. I used only one eight-ounce package of cream cheese, and let the berries take the starring role, but if you prefer more filling, just double the recipe and bake it for another 10 minutes or so. Another feature of this tart is the layer of slivered almonds below the filling, above the crust. It adds more flavor but also helps to avoid a soggy crust.
I used Domenica Marchetti's delicious recipe for the crust, but added a little almond extract rather than the lemon, to continue with the almond theme.
Berry Cheese Tart
Domenica Marchetti's recipe:
1/2 cup sliced almonds
8 ounces cream cheese, softened
1/4 c. sugar
2 T. heavy cream
1/2 tsp. almond extract
1 large or extra large egg
1 quart strawberries (two if you want to use only strawberries)
or add blueberries and raspberries
quince jelly (or any clear jelly)