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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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BLACKBERRY FRUIT TART This recipe came from an estate sale. I obtained it when I purchased the family collection from the Carey Estate in Rockwall, Texas in 1988. Ingredients:
1-1/2 cups all purpose flour |
1/2 cup granulated sugar |
1/2 cup butter cut into 1 pieces |
1 egg slightly beaten |
1 egg white slightly beaten |
filling |
12 ounces cream cheese |
1/3 cup sour cream |
1/2 cup granulated sugar |
1-1/2 teaspoons grated orange rind |
3 tablespoons orange juice |
puree |
2 cups fresh or whole frozen blackberries thawed |
6 tablespoons sugar |
1-1/2 tablespoons each cornstarch and cold water |
garnish |
3 cups fresh or whole frozen blackberries partially thawed and drained |
Directions:
1. In large mixing bowl combine flour, sugar and butter.
2. Beat at medium speed scraping bowl often until mixture is crumbly.
3. Make well in center of flour mixture and pour in egg reserving egg white.
4. Blend with fork until incorporated thoroughly.
5. Mixture will be very dry.
6. Press dough to 1/4 thickness on bottom and sides of 10 tart pan.
7. Chill for 1 hour.
8. Heat oven to 400.
9. Brush crust with beaten egg white and bake 20 minutes then cool.
10. Beat together softened cream cheese with sour cream.
11. Add sugar, grated rind and juice then beat until smooth.
12. Spread evenly over prepared crust and refrigerate.
13. Rinse processor then place berries in bowl and process until pureed.
14. Place in saucepan and cook on medium heat 3 minutes.
15. Add sugar and continue to cook another 5 minutes.
16. Gradually add cornstarch mixture to thicken then cool.
17. Pour cooled puree over filling.
18. Just before serving garnish by placing fresh or thawed berries over top.
19. Refrigerate until serving time.
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