Fresh Blueberry Raspberry Tart

Fresh Blueberry Raspberry Tart

Makes 12 servings

Ingredients

  • Crust
  • 1 cup all-purpose flour
  • 6 tbsp butter, softened
  • 2 tbsp granulated sugar
  • 1 egg yolk
  • Filling
  • 8 oz. pkg. cream cheese, softened
  • 1 tsp pure vanilla extract
  • ¾ cup marshmallow crème
  • 1 ½ cup fresh blueberries
  • 1 ½ cup fresh raspberries
  • ¼ cup apricot preserves
  • 1 tbsp water

Directions

  1. Preheat oven to 325 degrees F. Mix all crust ingredients with a pastry blender until a soft dough forms. Press firmly onto a 12-inch pizza pan within ½ inch of edge. Prick all over with a fork. Bake until golden, about 25 minutes. Cool.
  2. Mix cream cheese, vanilla and marshmallow crème until smooth; spread evenly over crust. Top evenly with berries.
  3. In a small saucepan, heat preserves and water until preserves are melted. Cool slightly. Spoon over berries. Store in refrigerator.