We did this recipe , from Paula Deen, and let me say, it's foolproof. The tart's crust comes out so rich...more so like a big shortbread cookie than pie crust- is the perfect match with slightly sweet, and very rich, as well as creamy, cheesecake filling.
I actually made one already. One to taste test before her birthday and one for the Birthday Girl on her big day. Let's just say we may, or may not, have a problem with our love of sweets and I wanted to be prepared for anything! Of course, by saying anything, I mean Skyley splitting the whole tart with me. Which might, or might not, have really happened. I will never tell.
We don't have a torte dish...I cooked the crust in a pie plate and it turned out just fine. We didn't do exactly the same fresh fruit that this recipe says. We altered it a little, according to Skyley's faves and which ones were fresh at the store at that time.
The best part of these tarts was the glaze that tops the fruit. I can't describe it well enough to help you understand how amazing it was. The acidity in the sauce took it to a new level. Thank you, Paula Deen, for sharing this greatness with us.(I'm pretty sure she is reading this.)
