bursting with berries

Fresh Fruit Tart

Enjoy this delicious and refreshing dessert with a creamy filling and fresh fruit topping.

For the crust:

• 1 ½ cups all-purpose flour

• ½ tsp. salt

• ½ cup unsalted butter, cold and cut into small pieces

• ½ cup ice water

For the filling:

• 1 cup heavy cream

• ¼ cup granulated sugar

• 1 tsp. vanilla extract

• 4 oz. cream cheese, softened:

For the topping:

• 2 cups mixed fresh fruit (such as sliced strawberries, blueberries, and raspberries)

• ¼ cup apricot jam

• 1 T water

Directions:

Step 1: Preheat your oven to 375 degrees (190°C).

Step 2: In a large bowl, mix together the flour and salt.

Step 3: Add the cold butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.

Step 4: Add the ice water, one tablespoon at a time, and mix until the dough comes together.

Step 5: Roll out the dough on a floured surface and place it into a 9-inch pie dish. Trim the edges and prick the bottom with a fork.

Step 6: Bake the crust for 15-20 minutes, or until lightly golden brown. Let it cool completely.

Step 7: In a large bowl, beat the heavy cream until soft peaks form.

Step 8: Add the sugar and vanilla extract, and beat until stiff peaks form.

Step 9: In a separate bowl, beat the cream cheese until smooth.

Step 10: Fold the whipped cream mixture into the cream cheese mixture until well combined.

Step 11: Spread the cream mixture over the cooled crust.

Step 12: Arrange the mixed fruit over the cream mixture.

Step 13: In a small saucepan, heat the apricot jam and water over low heat until melted and smooth.

Step 14: Brush the apricot glaze over the fruit.

Step 15: Chill the pie in the refrigerator for at least 2 hours before serving.