Witness:
It's a delight for the eyes and the tastebuds. And the kiddos picked the berries, so they were sweet, tiny and cheap! Whoohoo! This is going into Amiya's school for her teachers and the office staff. It's hard to be a public school teacher these days - so I try to show some love by sending in goodies. I get my baking needs worked out and then send the calories out the door. It's a win-win.If you're interested, this is a divine little crust/filling that is applicable to lots of different toppings. It's Paula Deen inspired; you've probably done it a million times.
Crust:
1.5 c. flour
.5 c. powdered sugar
3/4 c. butter
Pulse in food processor until one big ball. (How easy is that?) Using your fingers, spread dough in tart pan with removable bottom until even. Make sure you get it up the sides, too. Then press 1/2 c. chipped pecans into crust. Bake in a 350 oven until golden brown.
Filling:
8 oz. cream cheese, softened
1/3 - 1/2 c. powdered sugar, to taste
1 c. real whipped cream
Beat cream cheese and sugar. Fold in whipped cream. Spread in cooled tart crust.
Top with berries of your choice and then glaze with a little bit of warmed jam. YUM!
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