In a small bowl, stir together the apricot jam with the water until combined. Cover and refrigerate the cream cheese filling until you are ready to assemble the tart.Īssemble and glaze the tart: Shortly before serving, spread the chilled filling in the tart shell in an even layer. Stop the mixer to scrape down the sides and bottom of the bowl, then whip on medium-high until fluffy and light, about 2 minutes. Reduce the speed to medium-low and slowly add the heavy cream, taking care to pour it between the whisk and side of the bowl, so it doesn’t splatter. Make the filling: In the bowl of a stand mixer fitted with the whisk attachment, or using a large bowl and a handheld mixer, combine the cream cheese, confectioners’ sugar and vanilla and mix on medium speed until smooth, stopping the mixer to scrape down the sides and bottom of the bowl as needed. If baking from frozen, you may need to add 5 more minutes of baking time.) Transfer to a wire rack and let cool completely in the pan. (If the tart shell puffs slightly while baking, gently press it down with a spoon. Bake for 20 to 25 minutes, or until light golden brown. When you’re ready to bake the tart shell, position a rack in the middle of the oven and preheat to 375 degrees. (At this point, the tart shell may be tightly wrapped and frozen for up to 24 hours.) Set the tart pan in a large, rimmed baking sheet and transfer to the freezer for 30 minutes. Using your fingers, press the crust into the pan, taking care to form an even layer all the way around. Transfer the dough to an 11- or 12-inch round tart pan with a removable bottom. It will still look crumbly, and this is fine. Add the egg yolk and mix on medium speed until uniformly combined and the mixture holds together when pressed, about 1 minute. Add the butter and mix on medium-low speed until the mixture looks crumbly, about 1 minute. Make the tart shell: In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a hand mixer, stir together the flour, confectioners’ sugar and salt.

Lemon summer berry tart