Triple Berry Tart

“Desserts” was the theme for my home group tonight. I did a double take on the email when I read the theme because I thought it was too good to be true. Luckily I was also watching Laura Calder on the Cooking Channel (French Food at Home) and she was making a blueberry tart as I was reading the email. “It’s fate”, I thought. “I have to make this tonight”. Ok, so that wasn’t exactly how my thought process went down, but it was pretty close. I’ve been wanting to cook with berries all summer and tonight was the perfect opportunity to make a triple berry tart.

In the episode, Laura makes her own crust and uses red currant jelly to make the sauce more thick. Since I was short on time, I used a thawed out pie crust instead. In fact, I rarely make pie crusts from scratch because the frozen ones work so well! Making a crust from scratch requires attention to detail, namely that your ingredients are the right temperature. The key to a good homemade pie crust is a flaky buttery texture, which is a result of cold cubed butter. I omitted the red currant jelly as well because I couldn’t actually find it in her recipe. I found that the corn starch did a good enough job thickening up the berry sauce.

My tart came out a little more liquid-y than I would have liked. The reason was because I used frozen berries (guilty), instead of fresh berries. Again, I was on a tight schedule so I had to use what was available! In the end no one was able to tell at my home group and it all went to the same place. :)

Triple Berry Tart

(adapted from Laura Calder’s Fresh Blueberry Tart)

  • 8 ounces of cream cheese, softened
  • 1/4 cup sugar
  • 1/4 cup sour cream
  • 1/2 teaspoon pure vanilla extract
  • 4 cups fresh (or frozen) blueberries, strawberries and raspberries (I used a berry medley but you can use 4 cups of whatever berry)
  • 1/4 cup water
  • 1/4 cup sugar
  • 2 tablespoons of cornstarch (dissolved in 2 tablespoons of water)

Preheat the oven to 400˚F. Thaw out the pie crust on a pie pan and bake for 20 minutes.

Cream the cream cheese and sugar together. Beat in the sour cream and vanilla.

When the pie crust has cooled, spread the cream cheese mixture in the base of the pie pan.

Take 1 cup of the berries and cook in a saucepan with 1/4 cup of water, 1/4 cup of sugar and the cornstarch. Cook the berries until you reach a boil and then let the berries simmer until they are thick and jelly-like.

Pour over the other 2 cups of berries and toss together gently.

Spread the berry mixture on top of the cream base. Let the tart set (you can even put it in the fridge for an hour or two) and then serve.