Recipe By: Adapted from Gourmet | August 2006

Serving Size: 8
Yield: 1 tart

Summary:

Here, lush summer berries are framed by a rich crust and a cool, creamy layer that underlines their tart juiciness. A drizzling of warm honey draws out a luxurious floral sweetness—put out the extra honey in a crock so everyone can add as much or as little as they like.

This is also a very versatile pie shell and easy to make.

Ingredients:

For crust:

  • 130 grams all-purpose flour
  • 45 grams sugar
  • 1/2 teaspoon salt
  • 7 tablespoons unsalted butter, cut into 1/2-inch cubes (chilled)
  • 1 large egg

For filling:

  • 4 ounces Cream Cheese, Can be substituted by yogurt cheese
  • 1/4 cup crème fraiche, Can be substituted by whipped cream
  • 3 1/2 tablespoons honey
  • 4 cups Fresh fruit, (18 ounces)

Make crust:

Pulse together all crust ingredients in a food processor just until mixture resembles coarse crumbs. Put tart pan on a baking sheet and press dough evenly onto bottom and up side of tart pan with your fingertips. Chill shell, covered, on baking sheet until firm, about 30 minutes.

Put oven rack in middle position and preheat oven to 350°F. Line shell with a buttered sheet of heavy-duty foil (buttered side down) and fill shell one third of the way up with pie weights.

Bake (on sheet) until edge is pale golden, 20 to 25 minutes. Carefully remove pie weights and foil, then bake until edge and bottom are golden, about 20 minutes more. Cool completely in pan on a rack.

Make filling:

Beat cream cheese in a bowl with a handheld electric mixer at high speed until smooth, then add crème fraîche and 1 1/2 tablespoons honey and beat until combined well. Spread filling evenly in shell, then top with fresh berries. Heat remaining 2 tablespoons honey in a very small saucepan over moderately low heat, stirring constantly, until liquefied, then drizzle over berries.

Serve with additional melted honey on the side.

Cooks' Notes:

  • Tart shell can be made 1 day ahead and cooled completely, uncovered, then kept (in pan), wrapped in plastic wrap, at cool room temperature.
  • Filling can be made 1 day ahead and chilled, covered. Bring to cool room temperature before assembling tart, 1 hour.
  • Cream cheese can be substituted by yogurt cheese, to make yogurt cheese, drain overnight in a cheese cloth or yogurt cheese strainer (Douvier makes a good one).
  • If using yogurt cheese, mix by hand in order to avoid overmixing.

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