Berry Tarts

PASTRY:

• 1-1/2 cups all purpose flour
• 1/4 cup icing sugar
• 1/2 cup very cold butter, cut into cubes
• 1 egg, lightly beaten

  FILLING:-

• 1/2 cup each cream cheese and ricotta
• 1/2 cup icing sugar
• 1 tbsp. frozen orange juice concentrate or orange liqueur
• 3 cups fresh strawberries, raspberries, blueberries or blackberries (or mixture)
• 1/2 to 3/4 cup Red Currant Jelly

PASTRY:

In food processor combine flour, icing sugar and butter. Process until mixture looks like fine crumbs. Add egg and process very briefly, just until mixture starts to clump together. Gather into a ball; flatten to a disk on parchment or waxed paper wrap and chill for 30 minutes. On lightly floured surface, roll out pastry about 1/8 inch thick; fit into 9 - 10 inch fluted tart pan with removable base or cut into rounds and fit into eight 4 inch tartlet pans. Prick pastry all over with fork (or line with parchment and fill with pie weights or dried beans)

Bake in 400 oven for about 10 minutes or until golden brown. Let cool: remove from pan.

FILLING

With electric mixer, beat together cream cheese, ricotta, icing sugar and orange juice concentrate until smooth. Spread in bottom of pastry shell. Arrange berries on top. In microwave or saucepan, heat jelly just until melted; let cool slightly. Spoon over berries to glaze.