Strawberry-Blueberry Tart

Ingredients

• For the crust:
• 2 1/2 cups finey crushed grahm crackers
• 1 1/2 sticks unsalted butter, melted
• 3 1/2 tablespoons sugar
• For filling:
• 1/2 cup sour cream
• 8 ounces cream cheese
• 1/3 cup light brown sugar
• 1/2 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 3 tablespoons fresh lemon juice
• For the topping:
• 6 ounces blueberries
• 6 ounces strawberries, cut into quarters
• 1/3 cup apricot jam
• 1 teaspoon water

Directions

1. Heat your oven to 350 degrees F. In a small bowl, combine the graham cracker crumbs, melted butter, and sugar, stirring until the mixture holds together.
2. Press the crumb mixture firmly across the bottom and up the sides of the tart shell. Bake the crust until it has deepened in color, about 15 minutes, then set it aside to cool.
3. In a medium bowl, beat the cream cheese, sour cream, and light brown sugar together until the mixture is smooth and fluffy and the sugar has dissolved.
4. Add the vanilla, lemon zest, and lemon juice, and mix until incorporated.
5. Spoon the lemon filling into the cooled crust and spread it evenly. Arrange the strawberry quarters around the edge of the tart, letting them just barely overlap, then mound the blueberries in the center.
6. In a small bowl, stir together the apricot jam and water. Microwave until the jam loosens, about 20 seconds, then brush the glaze over the berries. Chill the tart in the refrigerator for one hour before serving.