THE BEST BERRY TARTTHE QUEEN OF TARTS© A Gutsy Gourmet Original Recipe Buzz Baxter's original prize winning recipe featured in the September 1998 issue of Sunset Magazine! The contest was to commemorate the 100th Anniversary of Sunset Magazine. This recipe features yogurt cheese and fresh spearmint, as well as Oregon berries.
THE BEST EVER!
INGREDIENTS: Prep and cook time: About 30 minutes preparation time. About 1 hour wait time while dough is refrigerated and resting. Two hours of chilling time for the filling. 15 minutes baking time for the crust. 15 - 30 minutes cooling time for the crust. Makes: 6 - 8 servings Crust: 1 cup flour 1/4 cup light brown sugar 1/2 cup butter 1 Tbsp. water PREPARATION: 1. In a medium mixing bowl stir together the flour and brown sugar. Using a pastry blender, cut butter in the flour mixture. Add the water the mixture. Toss with a fork until moistened. Shape crust dough into a ball and refrigerate for one hour. Roll out dough into a 12 inch circle. Press dough evenly onto the bottom and sides of a 9 inch tart pan with a removable bottom. Bake in a 400 degree oven for 10-15 minutes or until golden brown. Cool the crust completely on a wire rack. (No cook) Cream Cheese Filling: 6 oz. Marscapone cheese 1/2 cup drained yogurt cheese 1 tsp. lemon zest 1 1/2 teaspoons freshly chopped spearmint 1/4 cup powdered sugar 1 tsp. vanilla extract PREPARATION: 1. In a mixing bowl, blend the above ingredients until smooth. Chill covered for a couple of hours or until ready to fill the tart shell. 2. Spread cream cheese filling evenly over the tart shell. Berries and Glace': 2 cups mixed Oregon berries, either Marionberries, blueberries, Boysenberries or if in season, blackberries. 1/4 cup Seedless Blackberry , Oregon Huckleberry or Oregon Salal Berry jam. PREPARATION: 1. Arrange fresh berries on top the creme filling. 2. Heat the blackberry, huckleberry or salal jam in a small saucepan until melted to make the glace'. Cool the berry jam glace' and then drizzle over the fruit. 3. Remove the tart from the tart pan, and serve immediately.
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