Abundance of Berries - Fresh Berry Fruit Tart

WOW, the supermarkets are loaded with berries. Strawberries, blueberries, blackberries and raspberries, I love them all.  Put them in desserts, cereal, smoothies, on ice cream, make some jam or put them in salads (yes that's right, I do it all the time and they are fantastic!) They're all "good for you" foods too, so take advantage, because after summer they will disappear or the prices will skyrocket.

  I have to go to the big box stores at least twice a week for berries, because e-v-e-r-y-b-o-d-y in my house eats them.  I bought some extra and made a Fresh Berry Fruit Tart yesterday for dessert.  Warm weather equals cool desserts for me and this ones fits the bill.

Recipe below. To print, click on the recipe, highlight it and print.

Can you believe these few simple ingredients make a delicious dessert?  Well they do!  Use whatever fruit flavored cream cheese and fruit that you like, it doesn't have to be berries.

 Cookie baking and almost done.

 Mixed up the cream cheese and sugar.

Cookie baked and cooling.

 Berries washed and drying on a towel.

Spread the cream cheese mixture on the cooled cookie. 

 Slice up the strawberries and decorate using your own creativity!  Come on, it's easy.

 Lookin' Good!

 Can't wait to cut it up and eat it.

Up close and personal with the fruit tart, it's almost too pretty to cut and eat, naaaaaa.....

Fresh Berry Fruit Tart

Ingredients

Cooking Spray

1 - 16.5 oz. roll of Pillsbury Sugar Cookie Dough

2 - 8 oz. containers of strawberry cream cheese, softened (do not use whipped)

1 cup of confectioner's sugar

2 cups sliced strawberries

1 cup blueberries

1/2 cup blackberries

1/2 cup red raspberries

lemon zest and fresh mint sprigs for garnish (omit if you don't like it)

Directions

Preheat oven to 350 degrees.  Spray a round pizza pan with cooking spray.  Break the dough into 5 pieces and drop four of the pieces around the sides of the pan and one in the middle of the pan.  Press the dough evenly into the pan with your hands (but not to the edge of the pan), until all of it is flattened and it looks like a big cookie.  Bake until lightly browned.

While the cookie is baking, mix the cream cheese and the sugar with an electric mixer until all is combined. Cover and refrigerate until you are ready to use it (take it out about 15 minutes before spreading on the cookie, so it will be spreadable).  Wash all the berries and lay them to dry on a clean dish towel.  Hull and slice the strawberries, then zest the lemon and set them aside.

When the cookie is baked, take out of the oven and let it cool completely.  When it is cooled, spread the cream cheese mixture evenly over the top of the cookie.  Decorate the top with a pattern of all the berries, sprinkle with lemon zest and garnish with mint sprigs. Makes 8 - 10 servings.

A Lazy Day Ride in the Country

The hubby had the day off yesterday so we went to the country with 2 friends.  We ended up at an open air farmers market called ROOTS, nestled among the corn fields of Amish country, in Lancaster County, PA.  There are numerous vendors outside, as well as their indoor market, and a flea market on the back end of the property.  The cheapest corn was going for $1.99 for a dozen ears.  The market also has a fruit and vegetable auction and an animal auction.  ROOTS is only open on Tuesdays all year long. There was quite a crowd there and these people are serious shoppers, bringing their carts to haul away their goods.  It was a slice of Americana, and was enjoyed by all of us. 

I bought these white peaches for $3.00 there were 10 large peaches in the bucket. The blackberries were huge, I have never seen blackberries this big.  I am surely eating them with cream and sugar, a childhood favorite.  The cherry tomatoes were $1.00 for a medium container and taste like candy they are so sweet.

 Purchased this bottle of Pure Pennsylvania Maple Syrup made from sugar maple trees. I didn't know we bottled syrup here!  The Bacon Dressing is an Amish favorite.  I use it for a Spinach Salad.  

Spinach Salad

1 bag of pre-washed spinach leaves, stems removed

6 white mushrooms, sliced

1/4 cup crumbled bacon

3 hard boiled eggs, sliced

Combine altogether.  Warm up the dressing (in a pan or the microwave) and pour over the salad. Serves 4