Raspberry Cream Cheese Bars

I love fruit tarts. There is this great French bakery downtown that has a tart that I could eat every day, but I don't because the big one costs at least $30 and I would eat it all by myself, (as the Little Red Hen should!). I'm not exaggerating this time. One summer I bought an entire tart- not a little one but the one that is at least 10" in diameter and covered in strawberries, blueberries, apricots, and plums. It had a thin, sweet crust, which was divine, and an amazing, slightly almond-flavored cream filling that I now know is called a frangipane. I ate the whole thing while reading Anna Karenina over the course of 3 days. No sharing. And honestly, I didn't really feel bad because it isn't like a fruit tart is as rich as a chocolate cake! I don't want to spoil the book for you if you haven't read it, because you should, but I remember what struck me most was how much immediate remorse and internal conflict Anna had, and yet she didn't want to stop doing what she was doing. 

After eating that entire tart and binge reading a Russian novel in 3 days, I felt I could completely identify. 

But this raspberry cream cheese tart will not leave you feeling like that! The crust, if you want to be technical, is a pate sucree, (pat soo-kray), which is fancy talk for a sweet pie crust. Don't let the fancy name scare you off because it is incredibly easy to make and you'll feel like a rockstar after you do. Trust me in its perfection for this bar. Not as chewy or sweet as a sugar cookie crust, (which I have tried), and not as dry or savory as a traditional pie crust, a pate sucree is perfection. I made mine with powdered sugar, which I much preferred over granulated sugar, and a little bit of heavy cream. I am becoming a heavy cream convert! It lasts for like 2 weeks in the fridge and makes just about everything better. Keep some on hand!

The filling is just cream cheese whipped with some heavy cream to fluff it up, more powdered sugar to sweeten it just enough, and a squeeze of fresh lemon juice. Top that loveliness with some fresh berries and you have something miraculous to serve at your baby shower/bridal shower/make up party/summer BBQ/afternoon of loneliness. 

The recipe for the crust can be divided into two parts to fill 2-9" tarts, or roll it all out to fill a cookie sheet. The dough also freezes really well for a month, so you can make it ahead and let it thaw in the fridge before using. 

Raspberry Cream Cheese Bars

Ingredients

• 8 oz, (1 stick) butter, room temperature
• 1/4 cup +2 1/2 tbs powdered sugar
• 3 cups flour
• 1/2 tsp good vanilla, or 1/2 vanilla bean
• 1 egg
• 1-3 tbs heavy cream, as needed to further bind dough

Cooking Directions

1. In a stand mixer or with a hand mixer, whip butter on medium-low speed until it is the consistency of mayonnaise and holds a peak. Sift in the powdered sugar and add vanilla, mixing on low at first (so you don't get powdered sugar everywhere), and then increase speed to medium, until mixture is light and fluffy.
2. Add flour in 2 additions, mixing for about 30 seconds, until just combined. Add egg.
3. Mix until just combined, and slowly add cream by degrees, as needed, to allow crust to come together. Be careful to add by tiny increments and avoid over mixing. You will knead it lightly after you remove it from the bowl.
4. Once combined, transfer dough to a lightly floured work surface. Using your palms, gently work the dough together. Divide dough in half and form each half into a rectangle.
5. Wrap each half in plastic wrap and refrigerate for 2 hours before rolling out. If freezing, double wrap dough and freeze for up to 1 month.
6. When ready to bake, roll out very thin on a lightly floured or powdered sugared surface. One crust for a 9" pie pan, or both crust fill a cookie sheet. Bake at 350 until sides are lightly golden. The middle may look under-cooked, but after the crust cools it'll be great.

Cream Cheese Filling

Ingredients

• 8 oz cream cheese, room temperature
• 1/4 cup heavy cream
• 1/3 -1/2 cup powdered sugar
• 1/2 tsp vanilla
• 1 lemon, freshly squeezed, to taste

Cooking Directions

1. In a stand mixer or with a hand mixer, whip cream cheese until smooth and creamy. Add heavy cream and vanilla, adding powdered sugar by degrees until sweetened to taste. Whip until light and fluffy.
2. Add lemon juice by degrees to taste and whip again.
3. Spread onto cooled, baked crust and top with fresh berries.

Bake the bread. Share the slices.