Every summer I go wild berry picking to alleviate a colossal obsession with berries. Along with picking from a 40 year old red raspberry patch in my back yard I also go wild black raspberry picking in a small nature preserve close to the mighty Mississippi River. I usually end up with between 25-35 pounds of wild black raspberries and red raspberries by the end of berry season. I store these gems in the freezer and pull them out throughout the year for a taste of something bright and fresh when it seems that winter will never end. Smoothies are my go to, however, I also like to use them for purees, ice cream, and tarts or pies on occasion. After a gloomy day of clouds and snow a berry tart with cream cheese crust was definitely a must!
I love this recipe because of the minimal amount of refined sugar, simple ingredients and delectable flavor.
Step 1: Tart Dough
This is a simple cream cheese dough that makes great tarts, pies and pastries.
1 stick butter (1/2 cup)
4 ounces cream cheese
2 tablespoons sugar
1/4 cup whole milk
2 teaspoons vanilla
1 cup flour
pinch of salt
Add butter, cream cheese and sugar to a food processor. Mix until smooth. Stream in milk and vanilla while blades are running. Add flour and salt and pulse to combine. Dough should be sticky.
Wrap dough in plastic wrap and refrigerate at least 2 hours. I usually let mine sit overnight.
Step 2: Roll Dough
Preheat oven to 350 degrees F.
Remove tart dough from refrigerator and place on a clean, well floured work surface. Using a rolling pin, roll to about 1/8 of an inch thick and gently place in a well greased 9 inch fluted tart pan letting the excess dough drape over the edges.
Using a rolling pin, roll over the sides of the tart pan cutting off excess dough.
Step 3: Mix Berries and Bake
You can mix and match any berries you wish. Any combinations will work! I used wild black raspberries, wild blueberries and strawberries.
Triple Berry Tart Filling
2 Tablespoons all fruit jam
3 cups mixed berries
2 tablespoons flour
1 tablespoon sugar
Spread jam in an even layer on the bottom of tart dough.
Fold berries with flour and sugar in a large mixing bowl. Pour filling into tart pan.
*Optional - using the excess dough cut long strips and make a loose lattice crust topper. Brush with milk (or egg wash) and sprinkle with turbinado sugar.
Bake 30-40 minutes or until top is golden brown. Cool on a wire rack.
Serve with a dusting of powdered sugar. Eat and enjoy!