Saturday, August 27, 2011

Yummy Summer Tart

This recipe is adapted from one found in USA Weekend's CookSmart section. The original recipe may be found at

Carol's version used her made-from-scratch pie crust, but you can use the refrigerated variety if you choose.
  • 1 8 oz package of cream cheese softened
  • grated lemon peel to taste
  • 1/2 cup of confectioners' sugar
  • 3 tablespoons cornstarch
  • 1 whole egg separated
  • 2 tablespoons sugar, plus a bit extra for sprinkling
  • 1 teaspoon vanilla extract
  • 1 refrigerated pie crust from a 14.1 ounce box (or your own home made pie crust
  • 2 cups fresh fruit (Carol's pictured above used thinly sliced Black Plums and cultivated high bush blueberries)
Place oven rack at lowest position and preheat to 400 F.
Mix the cream cheese, confectioners' sugar, 2 tablespoons cornstarch, the egg yolk, and lemon peel in a medium bowl.
In a separate bowl, mix fruit, 2 tablespoons sugar, 1 tablespoon cornstarch, and vanilla extract.
Roll out your pie crust to a circle of about 13 inches on a well floured surface and slip on to a pizza pan or cookie sheet. Spread the cream cheese mixture evenly on the crust, leaving a 2 inch border for folding.Scatter the plum (or other fruit slices over the cream cheese mixture and sprinkle the blueberries (or other berries) evenly over the top. .
Fold the pastry crust as shown in the photo and sprinkle with sugar. Bake for about 30 minutes until bubbly and golden brown. Slide to a cooling rack. Serve warm. Should serve six.

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