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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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These luscious tarts are the jewels of the party whenever I serve them, says Dona Erhart of Stockbridge, Michigan. I usually double this recipe. You can bake the shells ahead and freeze them, then fill and decorate the tarts the day of the gathering. Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
1/4 cup sugar |
1/4 teaspoon salt |
1/2 cup cold butter, cubed |
1 egg, lightly beaten |
filling: |
4 ounces cream cheese, softened |
1/4 cup sweetened condensed milk |
2 tablespoons lemon juice |
assorted fresh berries |
2 tablespoons apricot preserves |
Directions:
1. In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Add egg; mix with a fork until blended. Shape dough into a ball. Cover and refrigerate for 1 hour or until easy to handle.
2. Divide dough into six portions. Press each portion into a greased 4-1/2-in. tart pan. bake at 350° for 15-20 minutes or until edges are lightly browned. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a small bowl, beat cream cheese until smooth. Beat in sweetened condensed milk and lemon juice. Spoon 2 rounded tablespoonfuls into each cooled tart shell. Arrange berries over filling.
4. In a small saucepan, melt preserves over medium heat; stir until smooth. Brush over berries. Yield: 6 servings.
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