I'm not always in the spirit of cooking with the holiday in mind, but when I do, I want to go all out! It seems too perfect that July is the height of berry season that lends a perfectly patriotic colors game. This tart berry is light, fruity and super easy!
a butter crust filled with a simple filling of lemon cream cheese and topped with berries. To make the cute yet additional festive- I cut a few stars on the extra crust and sprinkled with coarse sugar. They are the cutest topping tart- this (if you can resist snacking on them!)
Regarding the desserts of was to serve on a hot summer day, I can not think of anything better than lemony, fresh, tart berries can you? (Best I also love ice cream, popsicles, fruit pies, and much more there is that.)
I head to Wisconsin with Hugo later this week to celebrate the fourth with my family- then the following weekend, Andy joins me and we head to a baby without marriage night. I felt super-nervous about it at first, but it will be in good hands with my mother and I actually get quite incredibly excited for a night to ourselves. (Though I know I'll be missing baby all the time ...)
Come back for another great recipe on Wednesday !!
- 2½ cups flour
- 3 tablespoons sugar
- cold 2 sticks of butter, cut into pieces
- 2 egg yolks ice water
- ¼ cup
- 1 8 oz pack cheese cream, softened
- ½ cup sugar
- zest and juice 1 lemon
- 2 cups mixed berries
- 1 egg, beaten
- raw sugar for sprinkling
- In a food processor, combine flour and sugar for a few seconds.
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- Roll the crust of about ⅛ inch thick, and cut a large enough section to cover the base and sides of a 9-inch fluted tart pan. Cut the edges; place the paper into pulp and fill with pie weights (or dried beans); bake 20-25 minutes at 375F. Remove the paper and beans and cook for 5 minutes; let cool.
- While the crust is baking, use a small knife and cut star starts from the remaining dough. Brush with beaten egg and sprinkle with coarse sugar. Bake the stars for about 7 minutes (once the pastry is done.)
- For filling- cream the cream cheese, sugar, lemon juice and zest. Refrigerate until ready to use
- Once the pastry has cooled, spread topping cream cheese on the bottom. Arrange the berries over the filling and top with chilled pastry stars. Keep refrigerated until ready to serve.