A Favorite from Pies on Parade in Years Past

I wanted to share this recipe with everyone as it hasn't made it onto the table for several years.  This was always one of our most popular creations during the Historic Inns of Rockland's annual Pies on Parade Event.  Although the recipe is for one tart, it can be easily modified to make individual tarlets as shown in the photo. Pies on Parade



1 1/4 c. all-purpose flour 1/4 c. sugar   1/2 c. cold unsalted butter, cut into pieces 2 to 3 T. cold water


Preheat oven to 350°. In a food processor blend together flour, sugar, and butter until mixture resembles coarse meal. Add 2 tablespoons water and toss until incorporated. Add enough remaining water if necessary until mixture begins to come together but is still crumbly. Refrigerate dough, wrapped in plastic for 1 hour. Press crust evenly onto bottom and sides of an 11 inch tart pan with removable fluted rim. Prick the crust with a fork, line the dough with aluminum foil and weigh it down with pie weights or beans and bake in the middle of oven until golden, about 30 minutes. Make the filling while the crust bakes.
8 oz. 1 package cream cheese, softened 1/2 c. sugar 1 tsp. almond extract 1 large egg, beaten lightly   1 T. all purpose flour 1/4 c. seedless raspberry jam 1 T. water 3 c. raspberries


In an electric mixer beat together cream cheese, sugar, almond extract and egg until smooth. Add flour and blend mixture well. Pour the filling into the warm crust, spreading evenly, and bake in the middle of the oven until set, about 20 minutes. Cool the tart in its pan on a rack. In a small saucepan heat the jam and water over moderate heat, stirring until melted and smooth. Remove pan from heat and cool jam slightly. Arrange the raspberries on top of the part and drizzle the jam over the berries.
Note: You can substitute raspberries for almost any type of berry. You can also do the same with the jam. To make individual tartlets, use a 24 mini muffin pan instead and press large gumball size pieces of dough into each well. Reduce baking times by half.