Logan & Blueberry Tart
My friend, Stefanie, made a blackberry tart recently and I got to have a taste of this little piece of heaven. It was made with a shortbread crust, cream cheese sauce, and wild blackberries picked from the patches growing in her yard. It was delicious. It reminded me of a Fruit Pizza recipe I had downloaded years ago (from the S.O.A.R. online database, remember that thing??). Not nearly as elegant, as it called for pre-made sugar cookie dough as the crust, but it was also pretty tasty.
I asked Stefanie for her recipe, and like me, she will take a recipe or two and come up with something a little different. So, I took her description and my recipe and mashed it all together to make this.
— BERRY TART —
Crust: Shortbread (from my trusty Better Homes & Gardens cookbook)
1 1/4 cups all-purpose flour
3 tbsp sugar
1/2 cup butter
Combine flour and sugar. Using a pastry cutter, cut in the butter until you have fine crumbs. Form the mixture into a ball, and knead until smooth. Press the dough into a buttered tart pan with your hands, pushing it to the sides and up the edges. Bake for 25-30 minutes in a 325 degree oven, until the edges are a tiny bit brown and the center is set.
1/2 cup orange juice
juice of 1/2 lemon
3/8 cup water
1 1/2 tbsp cornstarch
1/2 cup sugar
pinch of salt
Mix ingredients in a small saucepan and whisk over medium heat until it boils and thickens. Cool, and set aside.
Cream Cheese Sauce
4 oz cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
Combine until you have a smooth and creamy sauce. Set aside
Time to Assemble
After the crust has cooled completely, spread the cream cheese sauce over the crust. Lay down whatever berries or fruit you have handy, and drizzle the orange glaze over the fruit. If your glaze has thickened too much from cooling, whisk it up again, and if it’s a little too thick, add a bit more water to thin it down a little.
Put that puppy in the fridge, and after it’s chilled, served it up to your favorite people!