Blackberry Tart May Recipe
- 1 1/4 c. All-purpose flour
- 1/4 c. Sugar
- 1 stk cool unsalted butter, cut into pcs (1/2 c.)
- 2 Tbsp. Cool water, up to 3 An, (8-oz) package cream cheese, softened
- 1/2 c. Sugar
- 1 tsp Vanilla
- 1 lrg Egg, beaten lightly
- 1 Tbsp. All-purpose flour
- 1/4 c. Seedless Blackberry jam
- 1 Tbsp. Water
- 3 c. Blackberries, picked over
- Preheat oven to 350F.
- Make crust: In a food processor blend together flour, sugar, and butter till mix resembles coarse meal.
- Add in 2 Tbsp.
- water and toss till incorporated.
- Add in sufficient remaining water if necessary till mix begins to come together but is still crumbly.
- Press crust proportionately onto bottom and sides of an 11-inch tart pan with removable fluted rim.
- Prick crust with a fork and bake in middle of oven till golden brown, about 30 min.
- Make filling while crust bakes: In a bowl with an electric mixer beat together cream cheese, sugar, vanilla, and egg till smooth.
- Add in flour and blend mix well.
- Pour filling into hot crust, spreading proportionately, and bake in middle of oven till set, about 20 min.
- Cold tart in pan on a rack.
- In a small saucepan heat jam with water over moderate heat, stirring, till melted and smooth.
- Remove pan from heat and cold jam slightly.
- Arrange Blackberries decoratively on top of tart and brush gently with jam.
allpurpose, sugar, butter, water, sugar, vanilla, egg, allpurpose, blackberry jam, water, blackberries
Taken from cookeatshare.com/recipes/blackberry-tart-may-86734 (may not work)