Saturday, August 29, 2009

"You Picked" Almond Berry Tart

Raspberries picked from:
I'm back from a great summer break. Before and while I was away, I was ran into many food opportunities. So, there will be a few posts that took place after my "blogging fast". Stay tuned though, September is just around the corner and it will be full of flavor and a great giveaway to set the theme for our 1st anniversary of this blog.

As you may know, berry season is down to the bare minimum by now. After picking blueberries, I had to get my hands on some raspberries. After calling around, we found that Childer's had met both price and location needs. At $1.25 a pound for "U-Pick" raspberries and designated rows (so you don't have to wander around looking for places that haven't been picked), it was the perfect deal.

We picked enough to can Raspberry jam and freeze extra for the winter. Back to the Almond Berry Tart, this recipe I have mixed around from the original recipe that came from a Good Housekeeping magazine for August 2004, and I have done it this way ever since.

Whether you have a food processor, a rolling pin, or a little kids who like to crush things, the crust consists mainly of crushed graham crackers.

Ingredients for Graham Cracker Crust:
1 package of graham crackers (not 1 box)
1/2 cup of finely chopped Toffee flavored Almonds (salad topper kind) or regular almonds.
If using regular almonds add 1 tablespoon of granulated sugar
6 tablespoons of melted butter

Crust Directions:
Pre-heat oven at 350 degrees.
Add melted butter to dry crust ingredients (already crushed and finely chopped).
Mix until moist (as shown above).

Press crust mixture around your tart pan until pan is covered on sides and all.
Bake crust for 10 minutes and then cool on rack.

Cheesecake Filling Ingredients:
1 1/2 packages of cream cheese (softened)
1/2 cup sugar
2 eggs
1/4 teaspoon vanilla
1/4 teaspoon of almond extract
Berries to Garnish

Cheesecake Filling Directions:
Beat sugar and cream cheese together
add eggs and extracts and combined.

Pour into cooled crust and bake for 20-25 minutes or until set.
Cool tart on rack and then in the refrigerator for 2 hours.

Garnish with berries as desired.

Today I used both blueberries and raspberries from "U-Pick" farms.
What other berries do you like to cook with in the summer time?

Print Friendly and PDF

No comments:

Online Cooking Classes

Online Cooking Classes
Click here for more information