Mrs. Took's Tarts

These are filled with a rich sweet cheese filling and can be made with any topping.

Picture are blueberry, strawberry, cherry and apricot topping.

Tart Crusts, baked about 5 to 10 minutes, remove from oven, cool. (recipe at this link)

Strawberries: One  pound fresh ripe strawberries, hulled, halved (use other fruits or berries if you wish).

Sweet Cheese Mixture:

• 1 (8 ounce) package cream cheese, room temperature
• 2 tablespoons creme fraiche (or sour cream)
• 2 tablespoons white sugar
• 1 large egg yolk
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla extract
• 1/2 teaspoon grated lemon zest

  Glaze: 

• 1/4 cup apricot jam (or other flavors)
• 2 teaspoons water

Tart full of sweet cheese filling

1. Place cream cheese, creme fraiche, egg yolk, sugar, salt, vanilla, and lemon zest in mixing bowl. Mix together thoroughly. Carefully pour a thin layer of mixture evenly into pastry shell (you may not need all the cheese mixture).
2. Transfer filled tart to oven. Bake  375 F until cheese layer is set and crust is browned, about 20 minutes. Let tart cool completely to room temperature before adding berries.
3. Arrange berries cut side down, pointy end out starting with the larger berries around the edges. You can lean strawberries up a bit as your work your way toward the center. Cut some berry halves in half again to fit into any gaps on the cheese layer.
4. Place apricot jam and 2 teaspoons water in saucepan. Heat over low heat until thin enough to brush. Let cool slightly before brushing generously over all berries and crust. Transfer tart to serving plate.

 Source: All Recipes