JazzBerry Raspberry Tart

A Spicy Raspberry Tart - This is the appetizer we made for Dancing Bear Tom's 50th birthday in January.

• One jar JazzBerry Raspberry Salsa
• 2-3 Tablespoons freshly chopped rounds of green onion (scallions) or 1 Tablespoon freshly chopped chives

Crust:

• 1 1/4 cup flour Pinch of salt
• 4 Tablespoons butter, cut into chunks
• 4 Tablespoons cream cheese, in chunks
• 1 egg beaten lightly with 1 Tablespoon ice water
• extra flour for kneading

Combine flour and salt in food processor work bowl. Add butter and cream cheese, and pulse until mixture resembles a coarse meal.  Add egg and water mixture and continue pulsing until dough is just combined.

Turn out onto a lightly floured board and knead gently 3-4 times. Press into bottom and sides of 9" springform pan or quiche pan with removable bottom. Chill for about 30 minutes.

Preheat oven to 350°.

Line pastry with foil and cover with pie weights and bake about 25 minutes. Remove from oven; remove foil and pie weights and bake another 20 minutes. Cool completely.

Preheat oven to 350°.

JazzBerry Filling

This is a souped-up version of our ever popular JazzBerry Dip!

• 2 8 oz. packages of cream cheese, softened
• 2/3 jar JazzBerry Raspberry Salsa
• 1 egg, lightly beaten

In food processor, pulse cream cheese until creamy. Add JazzBerry Raspberry Salsa and continue pulsing.  Add egg and pulse until all is well blended, about 30 seconds.

Pour JazzBerry mixture carefully over crust.

Bake until mixture is just set, about 35-40 minutes.

Cool completely.

Spread remaining 1/3 jar of JazzBerry Raspberry Salsa on top of tart; sprinkle with scallions or chives. Chill at least 2 hours before serving.