I lived for 3 decades in Austria and love their way with pastries. Here is my version of a simple yet stunning recipe, light and sophisticated, which looks far more difficult than it really is! This tart can be made with any fruit, but I prefer the raspberries which harmonize so nicely with the lemon cream.
In a small bowl, mix together the flour and sugar.
With a pastry cutter or 2 knives, work the cold butter into the mixture until it forms very fine crumbs.
Press this mixture with your hands into a 12" removeable-bottom tart tin, pressing firmly and evenly and up the sides of the tin. Prick deeply and evenly all over with the tines of a fork.
Chill for 20 minutes in the refrigerator and preheat the oven to 200°C/gas mark 6.
Bake for 10-12 minutes, watching carefully, until it is golden but not dark brown. Remove and cool on rack while making Filling.
In a medium bowl, combine the room-temperature soft cheese, icing sugar, juice and zest of 1/2 lemon, and enough double cream to ensure creaminess. Beat 3-4 minutes or until mixture is smooth and spreadable but not runny, and all the icing sugar has completely dissolved.
Spread the filling evenly in the cooled crust and chill until firm, about 1/2 hour. Meanwhile, wash and dry the berries, removing any unsightly ones.
When filling is firm, arrange berries stem-side down in a pleasing concentric formation on the chilled lemon cream.
Warm jelly and water together, stirring, until warm but not hot. Spread evenly over the berries with a spoon or pastry brush. Return to refrigerator until 15 minutes before serving time.
The crust mixture should hold together when squeezed with the hands, but fall apart again easily. This step may also be done using a food processer, but be careful not to overwork the dough.
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