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BLACKBERRY FRUIT TART

Create a gorgeous work of art with this striking combination of colors and flavors - a real show-stopper dessert.
Serves 8-10

INGREDIENTS
For crust:
1 1/2 cups all purpose flour
1/2 cup sugar
1/2 cup butter, cut into one inch pieces
1 egg, slightly beaten
1 egg white, slightly beaten

For filling:
12 oz. cream cheese
1/3 cup sour cream
1/2 cup sugar
1 1/2 tsp. grated orange rind
3 Tbl. orange juice

For puree:
2 cups frozen whole blackberries
6 Tbl. sugar
1 1/2 Tbl. each, cornstarch and cold water

For garnish:
3 cups frozen whole blackberries, partially thawed, drained (Fresh may also be used if available)

DIRECTIONS
For crust:
In large mixing bowl combine flour, sugar and butter. Beat at medium speed, scraping bowl often until mixture is crumbly - 2 to 3 minutes. (If using food processor, combine same ingredients in processor bowl, making sure butter is cold. Pulse 10-15 times. Remove to mixer bowl.) Make well in center of flour mixture and pour in egg, reserving egg white for later. Blend with fork until incorporated thoroughly. Mixture will be very dry. Press dough to 1/4" thickness on bottom and sides of 10" tart pan with removeable bottom. Chill for 1 hour. Heat oven to 400 degrees F. Brush crust with beaten egg white and bake 15 to 20 minutes or until golden brown. Cool.

For filling:
Beat together softened cream cheese with sour cream. Add sugar, grated rind and juice and beat until smooth. Spread evenly over prepared crust and refrigerate.

For puree:
Rinse processor. Place berries in bowl and process until pureed. Place in saucepan and cook on medium heat 2 to 3 minutes. Add sugar and continue to cook another 5 minutes. Gradually add cornstarch mixture to thicken. Cool.

Pour cooled puree over filling. Just before serving, garnish by placing fresh or partially thawed individual berries over top. Refrigerate until serving time.

For a more colorful approach, try using different color fruit purees to adorn filling. While puree is cooling, rinse processor and puree 16 oz. can drained peaches, reserving 4-5 peach quarters for garnish. Cover half the filling with blackberry puree and other half with peach puree. Garnish with fresh or partially thawed blackberries, diced peaches and sliced or diced kiwi in a decorative line where the two colors meet.)

Just before serving, remove sides of pan. Best when served same day.


Photo & Recipe courtesy of Oregon Raspberry & Blackberry Commission
desserts, fruit tarts