Raspberry Cream Tart

Yes, I know I should be making something with fresh Michigan strawberries, but this tart was calling my name. Since my sister mentioned that she had good luck with it over Memorial Day, I thought I better give it a go. The tart was featured in the May/June issue of Midwest Living magazine and it couldn't have been easier. I felt like I was cheating using a pre-made sugar cookie crust, but the flavor was delicious and it went together in a snap.

Raspberry Cream Tart
Midwest Living
1 16.5 ounce roll refrigerated sugar cookie dough, cut into 1/2 inch thick slices
2 3-ounce packages cream cheese, softened
1/4 c. granulated sugar
1 egg
1 tsp. finely shredded lemon peel
1 T. lemon juice
1/2 tsp. vanilla
2 c. fresh red raspberries, blueberries and/or blackberries
powdered sugar
Fresh red raspberries, blueberries and/or blackberries (optional)

1. Press cookie dough slices into bottom and fluted sides of a greased 11-inch tart pan with removable bottom. Do not prick. (Or, press onto bottom of greased 12-inch pizza pan.) Bake in a 350° oven 20 minutes or until light brown. Remove from oven; set aside.
2. In a small mixing bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add 1/4 c. sugar, egg, lemon peel, lemon juice and vanilla. Beat until combined. Pour cheese mixture over warm crust and spread evenly.
3. Place the two cups raspberries in a single layer on top of cheese mixture. Sprinkle raspberries with 2 tsp. sugar. Bake for 15-17 minutes more or until cheese mixture is set. Transfer to a wire rack; let cool for 30 minutes before serving.
4. Just before serving, sprinkle with powdered sugar. Garnish with additional fresh berries if you like. Makes 8 servings.

**A couple notes: I used a 9-inch tart pan since I am too cheap to buy the right size. I simply cut back on the sugar cookie dough, but I did add the same amount of filling. Because of this change, I only needed one small package of raspberries. We let the tart cool for the recommended 30 minutes, and it was very good, BUT, I think it would be even better if it chilled in the refrigerator prior to serving. I just think there is something seductively delicious about cold and tart lemon desserts! I also added more lemon juice, because that is just how I roll.