The Queen Of Tarts

• About 1 cup all-purpose flour
• 1/4 cup firmly packed brown sugar
• 1/2 cup (1/4 lb.) butter or margarine
• 2/3 cup (6 oz.) mascarpone or neufchatel (light cream) cheese
• 1/2 cup yogurt cheese (see notes) or sour cream
• 1 teaspoon grated lemon peel
• 1 1/2 teaspoons minced fresh mint leaves
• 1/4 cup powdered sugar
• 1 teaspoon vanilla
• 2 cups mixed berries such as marionberries, blueberries, raspberries, and boysenberries, rinsed and drained
• 1/4 cup seedless blackberry, huckleberry, or salal jam

1. In a bowl, mix 1 cup flour and the brown sugar. With a pastry blender or fingers, cut or rub in butter to make fine crumbs. Add 1 tablespoon water and stir with a fork until evenly moistened.
2. Gather dough into a ball.
3. On a lightly floured board, roll dough into an 11-inch round. Ease dough into a 9-inch tart pan with a removable rim; if dough tears, overlap edges slightly and press to seal. Gently press dough against bottom and side of pan. Fold excess dough down and flush with pan rim; press against pan side.
4. Bake crust in a 325u0b0 oven until golden brown, about 20 minutes. Cool on a rack.
5. In a bowl with a mixer, beat mascarpone, yogurt cheese, lemon peel, mint, powdered sugar, and vanilla until smooth. Spread evenly in crust.
6. Arrange berries in a single layer over filling.
7. In a 1- to 1 1/2-quart pan over medium heat, stir jam until melted, 2 to 3 minutes. Drizzle over berries.
8. Remove pan rim and cut tart into wedges.

flour, brown sugar, butter, mascarpone, yogurt cheese, mint, powdered sugar, vanilla, mixed berries, seedless blackberry

Taken from www.myrecipes.com/recipe/queen-of-tarts (may not work)