Red, white and blue tart
July 27, 2009 § 3 Comments
hmm… after weeks of inertia, I’ve been forced into action by the fact that Melissa is now following this blog… kinda mortifying to not actually have anything on it. But I’m also too tired to write anything intelligent, so I will just put up a pretty picture! Demonstrating my extreme patriotism.
Okay, maybe I’m motivated enough to include the recipe too… after all, that was kind of the point of this whole thing.
Red, White and Blue Tart (adapted from various Epicurious recipes)
- 8 whole graham crackers, coarsely broken
- 1/4 cup (packed) golden brown sugar
- 1/4 cup (1/2 stick) butter, melted
- 6 ounces cream cheese, room temperature
- 1/3 cup sugar
- 1/2 cup sour cream
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 2 large strawberries, hulled, sliced
- 2 1/2-pint containers blueberries
- 1 1/2-pint container raspberries
*** Note: This recipe makes a 9-inch tart. I actually roughly scaled these amounts up for a 10-inch pan, it worked beautifully and tasted amazing. Also, if you tuck the strawberries into each other like a fan, people think you’re really fancy…
Preheat oven to 375°F. Grind crackers and sugar in processor until coarse crumbs form. Add butter and process until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake until crust is firm to touch, about 8 minutes. Cool crust on rack.
Make filling and topping:
Using electric mixer, beat cream cheese and sugar in medium bowl until smooth. Beat in sour cream, lemon juice and vanilla. Spread filling in cooled crust. Chill until firm, at least 4 hours. (Can be made 1 day ahead. Cover; keep chilled.)
Arrange strawberry slices in star pattern in center of tart. Arrange raspberries in star pattern. Surround with blueberries. Cover loosely and chill until ready to serve. (Can be made up to 6 hours ahead.)
Oh, and this picture, while less pretty, gives a better idea of how to arrange the berries: