ALMOND BERRY TART

ALMOND BERRY TART image

Number Of Ingredients 10

9-inch tart pan
1/2 package (about 8 oz.) refrigerated sugar cookie dough
1/2 to 1 (?) package of Almond Paste/marzipan
1/2 cup finely ground almonds
1 teaspoon almond extract, divided
1 package (3.4 oz.) instant cheesecake pudding mix
1 cup cold milk
1/2 cup sour cream
4 cups assorted blackberries, raspberries, blueberries or sliced strawberries (fresh or frozen, if frozen thaw berries)
1 tablespoon confectioners' sugar (optional)

Steps:

Step 1: Prepare Crust Preheat oven to 350ºF. Spray 9-inch tart pan with vegetable pan spray. Crumble cookie dough into medium bowl. Add ground almonds, almond paste/marzipan (grate into dough mixture) and ½ teaspoon almond extract; knead together ingredients until well mixed. Shape dough into a round disk. Place dough between parchment paper; using rolling pin, roll dough to form an 11-inch round. Remove top piece of parchment. Carefully invert dough into prepared tart pan; remove remaining parchment. Gently press dough into base and sides of pan. Bake 12-15 minutes or until golden brown. Remove pan from oven to cooling rack; cool 5-10 minutes. Carefully loosen edges of crust from pan; remove crust with base from rim of pan and cool completely. Step 2 Step 2: Fill Tart In small bowl, whisk cheesecake pudding mix, milk, sour cream and remaining ½ teaspoon of almond extract until smooth. Spoon pudding mixture into cooled tart crust, spreading evenly. Arrange berries over top of pudding mixture as desired. Cover and chill at least 1 hour or until ready to serve. If desired, sprinkle confectioners' sugar over berries before serving. If dough for crust is too soft, refrigerate 15-20 minutes after rolling between the parchment paper and before placing in tart pan.