BLACKBERRY FRUIT TART

FOR CRUST:

1 1/2 CUPS ALL PURPOSE FLOUR
1/2 CUP SUGAR
1/2 CUP BUTTER, CUT INTO 1" PIECES
1 EGG, SLIGHTLY BEATEN

FOR FILLING:

12OZ. LOW FAT CREAM CHEESE
1/3 CUP SOUR CREAM
1/2 CUP SUGAR
1 1/2 TEASPOONS GRATED ORANGE RIND
3 TABLESPOONS ORANGE JUICE

FOR PUREE:

2 CUPS FRESH OR WHOLE FROZEN BLACKBERRIES, THAWED
6 TABLESPOONS SUGAR
1 1/2 TABLESPOONS EACH, CORNSTARCH AND COLD WATER

FOR GARNISH

3 CUPS FRESH, OR WHOLE FROZEN BLACKBERRIES, PARTIALLY THAWED AND DRAINED

FOR CRUST- IN LARGE BOWL COMBINE FLOUR, SUGAR AND BUTTER. BEAT AT MEDIUM SPEED, SCRAPING BOWL OFTEN UNTIL MIXTURE IS CRUMBLY-2 TO 3 MINUTES. MAKE WELL IN CENTER OF FLOUR MIXTURE AND POUR IN EGG, RESERVING EGG WHITE FOR LATER. BLEND WITH FORK UNTIL INCORPORATED THOROUGHLY. MIXTURE WILL BE VARY DRY. PRESS DOUGH TO 1/4" THICKNESS ON BOTTOM AND SIDES OF 10" TART PAN WITH REMOVABLE BOTTOM. CHILL FOR 1 HOUR. HEAT OVEN TO 400 DEGREES F. BRUSH CRUST WITH BEATEN EGG WHITE AND BAKE 15 TO 20 MINUTES OR UNTIL GOLDEN BROWN. COOL.

FOR PUREE- PLACE BERRIES IN BOWL AND PROCESS UNTIL PUREED. PLACE IN SAUCEPAN AND COOK ON MEDIUM HEAT 2 TO 3 MINUTES. ADD SUGAR AND CONTINUE TO COOK ANOTHER 5 MINUTES. GRADUALLY ADD CORNSTARCH MIXTURE TO THICKEN. COOL.

POUR COOLED PUREE OVER FILLING. JUST BEFORE SERVING, GARNISH BY PLACING FRESH OR PARTIALLY THAWED INDIVIDUAL BERRIES OVER TOP. REFRIGERATE UNTIL SERVING TIME

JUST BEFORE SERVING, REMOVE SIDES OF PAN.