Happy new week! A reader sent me a sweet email asking if I ever made it back from Graceland, or if Elvis’s ghost was holding me hostage. She was genuinely concerned as to why I was MIA. It made me laugh and realize how I have been way too wrapped up in my styling projects and neglected my blog in the process. Sorry about that. I will try to get back in to a more regular blogging schedule, I promise!
Last night I had my friends over for dinner and made this berry tart. It was so easy, I wondered what was holding me back from baking with blueberries and blackberries before. I wanted to use most of what I already had in my fridge and didnt follow any particular recipe. It took me less than an hour to from start to finish. The fresh berries from farmers market make the tart a delectable party in your mouth.
Here is the recipe:
2 cups fresh blueberries
1 cup fresh blackberries
1 (pre-made ) pie crust, room temperature
6 tablespoons unsalted butter, melted
1 1/2 cup sugar
4 tablespoons confectioners sugar
1 tablespoon flour
3/4 cup cream cheese, softened
1/2 cup fresh lemon juice
1 teaspoon Grand Marinier
Preheat oven to 400F. Line pie pan with flour and spread crust dough evenly. Sprinkle 2 tablespoons of confectioners sugar and bake for 15 minutes.
Meanwhile, in a food processor combine butter and sugar using whisk attachment for about 2 minutes. Add in flour, and then eggs one at a time. Let process on medium for 3-4 minutes and then add cream cheese, lemon juice and grand marnier.
Use a rubber spatula to spread filling evenly on crust. Bake for 10 minutes. Remove from oven and add berries.
Bake for 25 minutes until crust is golden and filling looks set.
Let cool completely.
Optional: Serve with lemon sorbet.