Blackberry Fruit Tart
 
serves 8-10 
 
create a gorgeous work of art with this striking combination of colors 
and flavors - a real show-stopper. 
 
  for crust:
1-1/2 cup  all purpose flour
1/2 cup  sugar
1/2 cup  butter, cut into 1" pieces
1   egg, slightly beaten
1   egg white, slightly beaten
  for filling:
12 oz.  low fat cream cheese
1/3 cup  sour cream
1/2 cup  sugar
1-1/2 tsp  grated orange rind
3 Tbsp  orange juice
  for puree:
2 cup  fresh or whole frozen blackberries, thawed
6 Tbsp  sugar
1-1/2 Tbsp  each, cornstarch and cold water
  for garnish:
3 cup  fresh, or whole frozen blackberries, partially thawed and
  drained
 
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 removable 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. 
 
nutritional analysis - 409 calories per serving: 8g protein; 18g fat; 
56g carbohydrate; 12mg vitamin c; 79mg calcium; 119mg sodium; 69mg 
cholesterol; 4g fiber 
 
source: http://www.oregon-berries.com/cx3/cx3.htm 
 
 
 
-- 
(ID: 6904) Mirror: rec.food.recipes: Mon, Jul 19, 2004


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