images: Catherine Frederick and Jeromy Price
A little tart, a little sweet. I’m not talking about the candy, I’m talking about my favorite type of dessert. I think my love of “tart” came from my dad. When I was little he would cut a lemon in half, salt it, then squeeze the salty juice right into my mouth. I’d squeal and make a terrible face, of course, but I loved every drop. As for the sweet, that came from my mom, who loved rich and creamy desserts, but especially sweet summer berries.
This tart recipe is perfect. It has a deliciously simple cookie crust. It gets its tang from the lemon-cream cheese filling and is topped with three of my favorite summer berries: strawberries, blueberries, and raspberries. But feel free to top it with any fruit you like. You can’t go wrong with this easy to make, gorgeous, sweet tart!
- 1 ½ cups flour
- 1/2 cup brown sugar
- 2/3 cup butter, softened
- 1 teaspoon vanilla
- 1 egg
Lemon-cream cheese filling
- ½ cup store bought lemon curd
- 8 oz ( 1 pkg. ) cream cheese
- ( 2-3 cups rinsed & dried )
- I used sliced strawberries, whole raspberries and blueberries.
For the crust, using a hand mixer or food processor, combine all ingredients, mix until soft dough forms. Press dough into ungreased 10” tart or pie pan. Place pan in freezer for 10 minutes. Remove, place on baking sheet, put pan in 400° oven for 10 – 12 minutes, until light brown. Let cool completely.
For the filling, using a hand mixer, mix cream cheese until smooth. Add lemon curd. Mix until combined. Spread filling over crust. Cover loosely, refrigerate 1 hour until slightly firm.
Top with fresh berries or other fruit. For a shiny appearance, warm red currant jelly, brush onto fruit. Serve immediately or refrigerate for up to 4 hours.