|Zia Maria’s Summer Berry Tart|
|One pre- baked graham cracker crust in a 9 inch tart pan with removal bottom or 9 inch pie pan.
1 lb. mascarpone cheese or cream cheese, (not whipped or softened variety)
½ cup sugar
Juice of one lemon
1 tsp. pure vanilla extract
Touch of heavy cream, if necessary
1 qt. each raspberries and blueberries and/ or small strawberries
1 small jar of clear jelly such a quince or seedless raspberry
|1. Whip the cream cheese until light and softened; add the sugar, vanilla and lemon juice. Beat until combined. Add a touch of heavy cream if needed to make it a spreadable consistency.
2. Gently spread cheese mixture in the bottom of the graham cracker crust, smoothing top with a hot, dry, off-set metal spatula. Place berry mixture on top of cheese. Berries can be jumbled on top in a free form pile or placed one by one individually, depending on your mood.
3. Warm the clear jelly over low heat. Thin with a touch of water if necessary. Drizzle with the tip of a spoon or pastry brush over each exposed berry.
4. Chill for at least one hour prior to serving.
|From: Maria Rosa Rizzo, Kirkland Wednesday Market|
Farmers have suggested these recipes as great methods for preparing Puget Sound Fresh ingredients. Please follow safe food-handling practices and check for possible food allergies before preparing and serving any of these recipes.