1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon salt
1 stick cold, unsalted butter, cut up
2 (8-ounce) packages cream cheese, softened
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/2 cup powdered sugar
Fresh berries (such as blueberries, strawberries, raspberries and blackberries)
Heat oven to 375 F. Coat a 9-inch, removable-bottom tart pan with baking spray.
In a food processor, pulse together the flour, granulated sugar and salt. Add the butter, then pulse together, adding 2 tablespoons cold water as needed, until a meal forms that sticks together easily when you squeeze it.
Press mixture into prepared tart pan, making sure to press dough up sides. Dock bottom of crust with a fork. Bake in preheated oven for 15 to 20 minutes or until edges just start to turn golden and center is slightly firm to touch. Cool on a wire rack.
Once crust has cooled, make filling. In a large bowl, use an electric mixer to beat together the cream cheese, vanilla, lemon juice and powdered sugar. Spread filling evenly in tart shell. Top with the berries and serve.
Makes 8 servings.