Welcoming the Ladies

I hosted this month’s meeting of a local book club at my home last night. There were 14 of us, I believe…almost more than my trendy, angular family room furniture placement allows. (You all know me – ever a slave to fashion.) This month we read “I Feel Bad About My Neck” by Nora Ephron (of “Sleepless in Seattle” fame). The book was an easy, funny read - relevant to women of the 40+ ilk. It contained observations on the aging process (ugh) and some very interesting anecdotes from Nora’s life. The ladies, as always, had insightful commentary and there was much lively discussion. I really enjoy our meetings.

But I digress. The reason for this entry is to share with the ladies of the club (a nod to a relevant tome by Helen Hooven Santmyer) my tart recipe. It was a big hit! (I had meant to take a picture of it before the meeting started but I completely spaced and forgot. Too bad. It was yummy-looking.) I adapted the recipe from one that called for tropical fruits (mango, passion fruit, kiwi, papaya). Since I wasn’t really feeling the tropical fruits I opted for a more traditional mixed berry topping. Maybe I’ll try the tropical version when we return from our upcoming trip to the paradise that is the British Virgin Islands!!

Cheesecake Tart with Mixed Berries

Crust
1 1/2 cups all purpose flour
2 tablespoons sugar
1/8 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
(I used Plugra – which is European-style butter. Higher butterfat content makes it flakier.)
2 tablespoons (or more) ice water
1 large egg yolk
1/4 cup seedless raspberry preserves

Filling
2 8-ounce packages cream cheese, room temperature
2/3 cup sugar
1 large egg, room temperature
1/4 teaspoon vanilla extract
1/2 cup sour cream

Topping
1/4 cup seedless raspberry preserves
2 containers of ripe strawberries, picked over – tops sliced off so they can stand flat with pointy side up
1 container of blueberries
1 container of raspberries

For crust: Combine flour, sugar and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk 2 tablespoons ice water and egg yolk in small bowl. Add to dry ingredients and blend just until soft moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour.

Preheat oven to 375°F.

Roll out dough between 2 lightly floured pieces of waxed or parchment paper to 13- to 14-inch round. Refrigerate for 5-10 minutes to firm it back up. Transfer dough to 11-inch-diameter tart pan with removable bottom. Press in overhang, forming double-thick sides. Pierce crust all over with fork. Freeze crust 30 minutes. (This is an important step. If you don’t freeze it first it will shrink considerably when it bakes.) Bake until golden brown, pressing with back of fork if crust bubbles or slips, about 30 minutes. Transfer crust to rack. Spread jelly over bottom of crust and cool. Reduce oven temperature to 350°F.

For filling: Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar and beat until light and fluffy. Beat in egg, then vanilla. Add sour cream and beat just to blend.
Pour filling into tart crust. Bake until filling is slightly puffed and center moves slightly when pan is gently shaken, about 35 minutes. Transfer to rack and cool completely. Refrigerate until cold, at least 4 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)

For topping: Melt jelly in heavy small saucepan over low heat. Brush over top of cheesecake. Arrange similar-sized strawberries points up around perimeter of tart, and in a solid circle in the middle. Fill in between with mixed raspberries/blueberries. Carefully brush all fruit with warm raspberry preserves.

Chill at least 1 hour and serve within 3 hours.
Makes 8 to 15 servings depending on size of the slices.