03 April, 2013

Amy's Glazed Three Berry Tart

Amy's Glazed Three Berry Tart ingredients
Makes about 12 servings
About 9 soft coconut macaroon cookies, crumbled fine (2 cups)
1 cup ground pecans
2 Tbsp butter, softened

1/2 cup whipping cream
8-oz cream cheese, softened
1/3 cup sugar
1 Tbsp orange juice
2 tsp vanilla
1/2 tsp almond extract

About 3 cups whole fresh berries (raspberries, blueberries, blackberries are good), washed and dried thoroughly

1/3 cup apricot preserves
1 Tbsp honey

Notes:  You can make the Tart Shell a day in advance; make as directed then cover and refrigerate until needed.

Prepare Shell 
Preheat oven to 350ºF. Combine all Shell ingredients; press firmly into a 10- to 11-inch tart pan. Bake 15 to 18 minutes. Cool.

Prepare Filling and chill
Whip the cream (view Tips) until soft peaks form; set aside.

Beat cream cheese and sugar until blended. Add orange juice, vanilla and almond extract. Fold in whipped cream. Chill for at least 2 to 4 hours. Spoon into tart shell, smoothing top.

Add berries; prepare Glaze  
Arrange berries on top of the filling. Mix together all Glaze ingredients; heat until warm. Drizzle the Glaze over the berries.

Slightly adapts Cooking with Rita [Rita Heikenfeld]. "Glazed Three Berry Tart." Cincinnati.com. Gannett, 25 Mar. 2013. Web. 25 Mar, 2013. <http://cincinnati.com/blogs/cookingwithrita/2013/03/25/glazed-three-berry-tart/>.

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