Creamy Tart With Pecan Crust and Berries

  • For an easy and versatile summer dessert, turn to Creamy Tart with Pecan Crust and Berries.

    For an easy and versatile summer dessert, turn to Creamy Tart with Pecan Crust and Berries. Alicia Ross/Desperation Dinners

Updated 8/16/2011 12:59 PM


1 cup chopped pecan pieces

cup all-purpose flour

2 tablespoons sugar

1 stick ( cup) cold butter, cut into pieces

Dash of salt


8 ounces neufchatel (light cream cheese), at room temperature

1 egg

cup sugar


2 cups chopped berries of your choice

1 tablespoon granulated sugar

For the crust: Heat oven to 350 degrees. Butter a 12-inch tart pan (see notes).

In the bowl of a food processor, combine crust ingredients. Pulse on high to just combine. Mixture will resemble coarse meal. Press into prepared pan. Bake 5 minutes. Remove from oven and allow crust to rest while preparing the filling.

For the filling: Combine the filling ingredients and whisk well, or use a hand-held mixer with a whisk attachment. Mixture should be smooth. Spread over crust, carefully spreading to within inch of the sides of pan. Crust will be very tender, so spreading in long strokes from the center will result in a "cleaner" cream center. Return to oven and bake 20 minutes, until center is firm. Remove tart from oven and cool for 10 minutes; then refrigerate, uncovered, for 50 minutes.

About 30 minutes before serving, coarsely chop berries of choice and place them in a medium bowl; sprinkle with sugar. Stir well and let rest at room temperature for 30 minutes. Stir berries well, then serve over tart slices.

Serves eight.

Cook's notes: The crust is very fragile, as it is mostly butter, so using a removable-bottom tart pan can make a huge mess in your oven. If you do not have a solid tart pan, use the largest pie pan you can find.

@Recipe nutrition:Nutrition values per serving: 363 calories (68 percent from fat), 28 g fat (14 g saturated), 23 g carbohydrates, 4 g fiber, 6 g protein, 77 mg cholesterol, 230 mg sodium.