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Summer Berry Tart Recipe

Photo by Kathy Whyte

Due to the holiday, it’s a Foodie Fourth instead of Foodie Friday, featuring a red, white and blue treat.

Summer Berry Tart Prep time about 1 and a half hours

1 C flour

1/2 C. cold butter

1/4 tsp. salt

enough cold water to bring the dough together

1 Tbl. granulated sugar

1/8 tsp. cinnamon

1 pinch nutmeg

3-4 Tbl. softened cream cheese

3/4 C. each blueberries & red raspberries

1/2 Tbl. granulated sugar

1 pinch salt

1 Tbl. flour

1 egg

powdered sugar for dusting

Cut the cold butter into cubes and place in mixing bowl with flour and 1/4 tsp. salt. Rub the butter into the flour until the mixture resembles course sand.  Add very cold water, about a tablespoon at a time, mixing with your hands until the dough comes together.  Wrap the flattened dough ball in plastic wrap and place in refrigerator.

Preheat oven to 375.  In the same bowl the dough was mixed in toss the berries, 1/2 tablespoon sugar, salt and 1 tablespoon flour.  Remove the chilled dough from the refrigerator and roll out in a 1/4 inch thick round.  Combine the 1 tablespoon sugar, cinnamon and nutmeg.  Spread the softened cream cheese in the center of the dough and sprinkle with 3/4 of the sugar mixture.  Pile berries in the center of the pastry and fold edges of dough in.  Beat egg with a little bit of water to make an egg wash.  Brush on the crust and sprinkle remaining sugar over the top of the entire pastry.  Bake for about 50 minutes until berries break down and crust is crisp and brown.  Sprinkle with powdered sugar if desired.  Serve with vanilla ice cream.

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