This summery tart has a graham cracker crust, a creamy lemon filling and a topping of fresh berries.
- For the crust:
- 2 1/2 cups finey crushed grahm crackers
- 1 1/2 sticks unsalted butter, melted
- 3 1/2 tablespoons sugar
- For Filling:
- 1/2 cup sour cream
- 8 ounces cream cheese
- 1/3 cup light brown sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 3 tablespoons fresh lemon juice
- For the topping:
- 6 ounces blueberries
- 6 ounces strawberries, cut into quarters
- 1/3 cup apricot jam
- 1 teaspoon water
Preheat oven to 350°F.
In a small bowl, stir together graham cracker crumbs, melted butter, and sugar until it coheres. Press mixture into bottom and sides of tart shell. Bake crust until darkened in color, about 15 minutes. Let crust cool.
In a medium bowl, beat together cream cheese, sour cream, and light brown sugar until smooth and fluffy and sugar has dissolved.
Mix in vanilla, lemon zest, and lemon juice.
Spread lemon filling evenly over cooled pie crust. Line circumference of tart with strawberries, just barely overlapping the quarters. Pile blueberries into the center of the tart.
Put apricot jam and water in a small bowl and mix to combine. Microwave until jam is loose, about 20 seconds. Brush berries with apricot glaze. Let tart chill in refrigerator for one hour before serving.
9 inch tart shell with removable bottom