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Berry Cream Tart
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Ward off varicose veins with blueberries! These bite-size goodies are chock-full of anthocyanidins, potent antioxidants that strengthen veins. This recipe is from the July 25, 2005 issue of First Magazine. Makes 8 Servings.
  • 1 1/2 cups graham cracker crumbs (about 20 boards)
  • 1/3 cup unsalted butter, melted
  • 1 cont. (8.8oz.) mascarpone, at room temperature
  • 1/2 cup apricot preserves
  • 1 tsp. almond extract
  • 1 pint raspberries
  • 1 pint blackberries
  • 6 oz. blueberries
  • 2 tbsp. apricot jelly, melted
Heat oven to 350 degrees F.

In bowl, combine crumbs and butter; press into bottom and up sidesof 9” round tart pan with removable bottom.

Bake 10 min; cool on wire rack.

In bowl with electric mixer on medium speed, beat mascarpone, preserves and extract 1 minute.

Spoon into crust. Arrange fruit on top; brush with melted jelly.
 
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