Raspberries and Cream Tart... Farewell Fair Summer

While I am very happy to welcome autumn (my favorite season)- I am bit sad to see some of the summer fruits and vegetables disappearing from the farmers market.  This is my goodbye to summer tart.

Raspberries and Cream Tart

For the tart:


1 1/2 cups all purpose flour
1/2 cup confectioners sugar
pinch of salt
1 egg
4 1/2 ounces butter (1 stick plus 1 tablespoon)

In a processor combine flour, sugar and salt. While processor is running drop butter by small pieces and finally the egg. Once a dough ball is formed remove from processor. Wrap dough in plastic wrap and refrigerate for at least an hour and up to overnight.

Roll out to a 1/4 inch thick and place into 10 inch round tart pan or individual tarts work marvelously too. Repair any bare spots or holes with pieces of the access that you cut off rfom around the sides.  (Does that make sense?)Fork it a little here and there so it does not bubble. Bake at 375F until lightly golden- about 17 to 22 minutes.

For the filling: 

8 ounces cream cheese
6 ounces heavy whipping cream
1/4 cup sugar
pinch of salt
1 teaspoon vanilla

Whip cream cheese until light add in sugar and vanilla and apinch of salt.  In a seperate bowl whip cold cream until stiff peaks form.  Take a heaping spoon full and mix it in to the cream cheese mixture to lighten it a little.  Fold in the remainder of the whipped cream into the cream cheese.  Smooth into tart and decorate with fruit.  In this case luscious raspberries.