Blackberry Cream Cheese Tart
Ah Blackberries! We seem to be having an extended blackberry season here in the Northwest, so I thought I would offer another way to enjoy the succulent and dangerous treat!
Blackberry Cream Cheese Tart Ingredients:
Pastry: • 1 1/2 cup flour
• 1/2 cup shortening
• 4 to 5 TBSP ice cold water with 1 tsp vanilla
Cream Cheese: • 2 (8oz) packages of cream cheese
• 3/4 cup sugar
• 2 tsp lemon juice
• 2 tsp vanilla extract
• 1 egg
• 3 TBSP flour
Blackberries: • 4 cups Blackberries
• 1/2 cup flour
• 1/2 sugar (more if the berries are tart)
Start by making the crust. Blend the flour with the shortening with a pastry knife or a fork and knife until it looks roughly like oatmeal. Then add only enough water with vanilla to moisten the mixture to form a dry ball. Kneed the mixture no more than 11 times. Then refridgerate.
Now, preheat the oven to 425° F.
Soften the cream cheese in the microwave for about 25 seconds. Cream together the cream cheese, sugar and 3 TBSP of flour. Add the egg, lemon juice and vanilla.
In a separate bowl, gently fold the berries in with flour and sugar.
Roll your crust out on a well floured surface to an inch larger than the pan. Gently press the crust into the pan and remove any excess.
Fill the crust with the berries holding out atleast 12 to decorate the top.
Now, pour the cream cheese mixture over the top of that. Start with the outside. If you like allow a small mound of berries to show in the center.
Finally, place the last berries in the top.
Cover the entire tart with aluminum foil with a few vent holes cut in the top. Cook like this for 50 minutes, until the cream cheese is firm.
Remove the foil and bake for another 10 to 15 minutes until the crust is nicely browned.
Tags: a different take on blackberry pie, blackberry cheese cake, Blackberry Cream Cheese Tart, Blackberry recipe, different cheese cake, summer produce, uses for free blackberries