Star Spangled Berry Tart
Yield: 1 9 inch tart
  • 2½ cups flour
  • 3 tablespoons sugar
  • 2 sticks of butter, cold, chopped into pieces
  • 2 egg yolks
  • ¼ cup ice water
  • 1 8 oz package of cream cheese, softened
  • ½ cup sugar
  • zest and juice of 1 lemon
  • 2 cups of mixed berries
  • 1 beaten egg
  • coarse sugar for sprinkling
  1. In a food processor, mix the flour and sugar together for a few seconds. Add the butter and process for a 20-30 seconds until coarse crumbs form. With the machine running add the yolks and ice water until dough comes together. Form into 1 large disc and wrap with plastic wrap- chill for at least an hour.
  2. Roll the crust out to about ⅛ inch thick, and cut off a section large enough to cover base and sides of a 9-inch fluted tart pan. Trim edges; place sheet of foil into pastry and fill with pie weights (or dried beans); bake 20-25 minutes at 375F. Remove foil and beans and bake a further 5 minutes; allow to cool.
  3. While the crust is baking, use a small star cutter and cut starts from the remaining dough. Brush with beaten egg and sprinkle with coarse sugar. Bake the stars for about 7 minutes (once the tart shell is done.)
  4. For the filling- cream together the cream cheese, sugar, lemon juice, and zest. Chill until ready to use.
To assemble:
  1. Once the tart shell is cooled, spread the cream cheese filling along the bottom. Arrange the berries all over the filling, and top with cooled pastry stars. Keep chilled until ready to serve.
Recipe by The Baker Chick at