About 1 C. all-purpose flour
\n1\/4 C. firmly packed brown sugar
\n1\/2 C. (1\/4 lb.) butter or margarine
\n2\/3 C. (6 oz.) mascarpone or Neufch\u00e2tel (light cream) cheese
\n1\/2 C. yogurt cheese or sour cream
\n1 tsp. grated lemon peel
\n1 1\/2 tsp. minced fresh mint leaves
\n1\/4 C. powdered sugar
\n1 tsp. vanilla
\n2 C. mixed berries such as marionberries, blueberries, raspberries, and boysenberries, rinsed and drained
\n1\/4 C. seedless blackberry, huckleberry, or salal jam<\/p>\n
In a bowl, mix 1 C. flour and the brown sugar. With a pastry blender or fingers, cut or rub in butter to make fine crumbs. Add 1 T. water and stir with a fork until evenly moistened. Gather dough into a ball. On a lightly floured board, roll dough into an 11-inch round. Ease dough into a 9-inch tart pan with a removable rim; if dough tears, overlap edges slightly and press to seal. Gently press dough against bottom and side of pan. Fold excess dough down and flush with pan rim; press against pan side. Bake crust in a 325\u00b0 oven until golden brown, about 20 minutes. Cool on a rack. In a bowl with a mixer, beat mascarpone, yogurt cheese, lemon peel, mint, powdered sugar, and vanilla until smooth. Spread evenly in crust. Arrange berries in a single layer over filling. In a 1- to 1 1\/2-quart pan over medium heat, stir jam until melted, 2 to 3 minutes. Drizzle over berries. Remove pan rim and cut tart into wedges.<\/p>\n","protected":false},"excerpt":{"rendered":"
About 1 C. all-purpose flour 1\/4 C. firmly packed brown sugar 1\/2 C. (1\/4 lb.) butter or margarine 2\/3 C. (6 oz.) mascarpone or Neufch\u00e2tel (light cream) cheese 1\/2 C. yogurt cheese or sour cream 1 tsp. grated lemon peel 1 1\/2 tsp. minced fresh mint leaves 1\/4 C. powdered sugar 1 tsp. vanilla 2 C. mixed berries such as marionberries, blueberries, raspberries, and boysenberries, rinsed and drained 1\/4 C. seedless blackberry, huckleberry, or salal jam In a bowl, mix…<\/p>\n