Berry Tart

Recipes from Highland Falls

Abby Everhart’s Berry Tart

(adapted from “Women’s World” Magazine 08.19)

*For 2 minutes, or until smooth, beat together cream cheese, sugar, and orange zest. Beat in milk on low until blended. Fold in whipped toping. Cover and chill for 2 hrs.

*Preheat oven to 350 F. Grease 10 ½” x 7” tart pan with removable bottom. Knead flour into cookie dough until just blended; press into bottom and up sides of pan. Grease 13” x 10” sheet of foil on one side. Place over dough, greased side down; fill with dried beans or pie weights. Bake 15-20 minutes until lightly browned. Remove foil and beans. Bake tart shell 5-7 minutes, until baked through. Cool.

*Spread cream cheese filling into tart shell. Cover and refrigerate overnight. Before serving, in bowl, combine berries and sprinkle over tart. Spoon melted strawberry jam over berries.

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