Orange-Berry Tart

To give life to beauty, the painter uses a whole range of colours, musicians of sounds, the cook of tastes—and it is indeed remarkable that there are seven colours, seven musical notes and seven tastes ~ Lucien Tendret

Orange-Berry Tart

Crust:

1 c. all-purpose flour
2 Tbsp. sugar
1/3 tsp. salt
1/2 cup whole oats
1/2 cup cold butter, cut in pieces
4 Tbsp. cold water

Combine dry ingredients, cut in butter until mixture is crumbly. Add cold water, mix till dry ingredients form ball. Flatten into a disk, wrap in plastic wrap and refrigerate for 30 minutes. Roll out on floured board and fit into tart pan.

Bake at 450 degrees for 10-15 minutes, or until golden brown. Set aside to cool.

Filling:

1 8 oz. pkg. Neufchatel cheese, softened
1/4 cup sugar
1 Tbsp. orange juice
2 tsp. finely grated orange peel

Combine cheese, sugar and orange juice in a bowl. Mix on high speed till fluffy. Stir in orange peel.

Topping:

2 cups blueberries
1/3 cup sugar
2 Tbsp. cornstarch
1/4 cup orange juice

Combine sugar, cornstarch and orange juice in pan. Add blueberries and cook over medium-high heat until thickened. Set aside to cool.

Spread cheese mixture in cooled tart shell. Top with blueberries and refrigerate for at least4 to 6 hours.