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Music: Bluegrass - "Blackberry Blossom"

Buzz's recipe selected to be featured at Sunset Magazine's Centennial Celebration in 1998!

Prep and cook time:  About 30 minutes preparation time.  About 1 hour wait time while dough is refrigerated and resting.
Two hours of chilling time for the filling. 15 minutes baking time for the crust.
15 - 30 minutes cooling time for the crust. Makes: 6 - 8 servings Crust: 1 cup flour 1/4 cup light brown sugar 1/2 cup butter 1 Tbsp. water 1. In a medium mixing bowl stir together the flour and brown sugar. Using a pastry blender, cut butter in the flour mixture. Add the water the mixture. Toss with a fork until moistened. Shape crust dough into a ball and refrigerate for one hour. Roll out dough into a 12 inch circle. Press dough evenly onto the bottom and sides of a 9 inch tart pan with a removable bottom. Bake in a 400 degree oven for 10-15 minutes or until golden brown. Cool the crust completely on a wire rack. (No cook) Cream Cheese Filling: 8 oz. Mascarpone cheese 1/2 cup drained yogurt cheese 1 tsp. lemon zest 1 1/2 teaspoons freshly chopped spearmint 1/4 cup powdered sugar 1 tsp. vanilla extract 1. In a mixing bowl, blend the above ingredients until smooth. Chill covered for a couple of hours or until ready to fill the tart shell. 2. Spread cream cheese filling evenly over the tart shell. Berries and Glace': 2-3 cups mixed Oregon berries, either Marionberries, blueberries, Boysenberries or if in season, blackberries. 1/4 cup Seedless Blackberry , Oregon Huckleberry or Oregon Salal Berry jam. 1. Arrange fresh berries on top the creme filling. 2. Heat the blackberry, huckleberry or salal jam in a small saucepan until melted to make the glace'. Cool the berry jam glace' and then drizzle over the fruit. 3. Remove the tart from the tart pan, and serve immediately. *NOTE: This recipe can be used with your selection of berries or fresh fruit such as peaches, apricots.

Please report any bad links..Thanks, Buzz


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