Berry tart – summery, light, and delicious.  This is my new favorite “go-to” dessert to bring along as a dinner party contribution.  It is sooo simple to make and tastes delicious, like summer in on a plate.  The bright berry colors are so visually pleasing.  My mom made this for her book club and the ladies devoured it!  Make your own pie crust or cheat and buy a pillsbury one in the refrigerated section of your grocer (like I did for this tart!!!).  I’m hoping for a pie crust lesson soon from my good pal Kathryn (http://dolangeiman.com/blog/2011/11/holiday-feasting/).  Once the crust is sorted, the rest goes like this…

Pie filling:

• 1/4 cup granulated sugar
• 1/4 cup low fat sour cream
• 8 oz Philly 1/3 fat cream cheese
• 1 capful vanilla extract
• zest of 1 lemon
• 1 container of blueberries
• 1 container of raspberries
• 1/2 cup of raspberry preserves/jam
• 1/4 cup of water

While the baked pie crust is cooling, whip (mixer or whisk) together 1/4 cup sugar, 1/4 cup sour cream, and the 8 oz cream cheese with the vanilla extract and lemon zest.  Mix until no cc lumps are present.

Heat 1/2 cup of preserves over medium heat in a small saucepan with 1/4 cup of water until liquified.  Remove preserves from heat and add the berries.  Carefully stir berries with a spoon until all are coated with the preserve mixture.  Strain liquid from berries and return to the pan (no heat).  Mixing the berries with the gelatin of the preserves will give the fruit a shiny quality and also make the berries stick together!

Smooth the sour cream/cream cheese mixture into your pie crust.  Top with strained berries and refrigerate for 30 minutes before serving so everything can solidify.  So easy!  Yummmm.

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