Berry Cheese Tart
- 1 sheet refrigerated pie crust pastry
- 2 cups fresh raspberries
- 1 cup fresh blackberries
- 1 cup fresh blueberries
- ¾ cup sugar
- ¼ cup quick-cooking tapioca
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- ½ cup sugar
- 1 cup (4 ounces) shredded aged Cheddar cheese
- 4 tablespoons (½ stick) butter
Instructions:
A sweet fruit glaze adds the finishing touch. You can vary the fruits and berries used depending on the season.
- Preheat the oven to 400°F.
- Line a 9-inch tart pan with the pastry. Combine the berries, ¾ cup sugar, the tapioca, and the lemon juice; pour into the pastry-lined pan. Set aside.
- For the streusel topping, in a medium bowl, combine the flour, ½ cup sugar, and the cheese. Cut in the butter to form crumbs. Sprinkle over the berry mixture.
- Bake for 50 to 60 minutes, or until the top is well browned. Cool on a wire rack. Remove the sides of the pan and place the tart on a serving plate.