Summer Berry Tart

Ingredients:

For the Crust:

• 1 1/2 cups (190g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, cold and cut into small cubes
• 1 large egg yolk
• 2-3 tablespoons ice water

For the Filling:

• 8 ounces (225g) cream cheese, softened
• 1/4 cup (60ml) heavy cream
• 1/4 cup (50g) granulated sugar
• 1 teaspoon vanilla extract
• Zest of 1 lemon

For the Topping:

• 1 cup (150g) strawberries, hulled and sliced
• 1 cup (150g) blueberries
• 1 cup (150g) raspberries
• 1/4 cup (60ml) apricot jam, warmed and strained

Instructions:

1. Prepare the Crust:

   • In a food processor, combine flour, sugar, and salt. Pulse to mix.
   • Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
   • Add the egg yolk and pulse to combine.
   • Gradually add ice water, 1 tablespoon at a time, and pulse until the dough just comes together.
   • Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.

2. Bake the Crust:

   • Preheat your oven to 375°F (190°C).
   • Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.
   • Prick the bottom of the crust with a fork. Line with parchment paper and fill with pie weights or dried beans.
   • Bake for 15 minutes, then remove the parchment and weights and bake for an additional 10-12 minutes, or until the crust is golden brown. Let cool completely.

3. Prepare the Filling:

   • In a medium bowl, beat the softened cream cheese until smooth.
   • Add the heavy cream, sugar, vanilla extract, and lemon zest. Beat until well combined and smooth.

4. Assemble the Tart:

   • Spread the cream cheese filling evenly into the cooled tart crust.
   • Arrange the strawberries, blueberries, and raspberries on top of the filling in a decorative pattern.

5. Glaze the Tart:

   • Brush the warmed apricot jam over the berries to give them a shiny finish.

6. Chill and Serve:

   • Refrigerate the tart for at least 1 hour before serving to allow the filling to set.

Enjoy your delicious Summer Berry Tart!