Pastry Crust: Filling:
1 ½ Cups all-purpose flour ½ (8 ounce) cream cheese- softened
1 Tbsp. granulated Sugar 3 Tbsp.. confectioners sugar
1/4 tsp. salt ½ Cup heavy cream
1/4 cup butter 1/8 tsp. orange extract
1/4 cup lard
2 to 3 tbsp... ice water
Glaze: 1/4 cup red currant jelly - 2 tsp. blackberry cordial or creme de caisse
1 ½ cup fresh blackberries or frozen - loose pack unsweetened - thawed and drained. (about 8 oz.)
1.) To make crust: In med bowl, stir together flour, sugar and salt. With a pastry blender or 2 knives, cut up butter until pea size. Sprinkle the cold water over mixture - toss with for, and push to side of bowl. 2) Repeat with remaining water until all dough is moist. Gather into ball. 3) Wrap dough and refrigerate 1 hour.
Preheat oven to 400. Form dough into 6 equal balls - Between 2 pieces of floured wax paper. Press ball with removable bottom and trim overhang. Prick with fork. Place on a baking sheet. Freeze until firm - about 15 minutes. Line pastry shells with small squares of foil. fill with pie weights. Bake in 400 oven for 10 minutes. Remove the foil and weights. Continue baking for 7 to 9 minutes or until lightly browned. Cool, remove from pan.
Filling: Combine cheese and conf. sugar, beat until blended. Gradually add heavy cream and orange extract. Beat until mix is thick and holds it's shape... about 1 minute.
Glaze: In heavy saucepan, melt jelly and cordial over med heat - stir often. Strain through cheesecloth net, cool slightly.
Serve: Spoon filling in bottom of each shell, arrange blackberries on top of filling. Spoon glaze over berries. Refrigerate until serving time. (Beautiful and delicious!)
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