Rich Tart Shell:
1 cup all purpose flour
1 1/2 tablespoons sugar
pinch of salt
1 stick (1/4 pound) chilled unsalted butter, cut into 1/2 inch cubes
1/2 teaspoon grated lemon zest

Filling:
3 ounces cream cheese, preferably fresh, at room temperature
1/2 cup crème fraîche
2 egg yolks, at room temperature
3 cups ollalieberries, raspberries, blueberries or huckleberries, or a mixture
3 tablespoons cassis, raspberry syrup or kirsch
1 tablespoon sugar
1/2 teaspoon fresh lemon juice

Directions:
Make the tart shell: In a mixer fitted with a dough paddle or in a food processor fitted with the steel blade, combine the flour, sugar and salt. Scatter the butter and lemon zest on top, then blend until the dough masses around the blade; it will be crumbly. Press into a compact ball. (The dough can be prepared ahead. Wrap tightly and freeze or refrigerate. Let return to room temperature before proceeding).

Press the dough into a 9 inch tart pan with a removable bottom to form a 1/8 inch thick bottom crust and a slightly thicker wall around the sides. Scrape any excess dough cleanly from the rim. Cover and refrigerate the tart shell until cold and firm, 30 to 60 minutes. (The shell can be refrigerated overnight or frozen.)

Preheat the oven to 375°F. Put the chilled tart shell on a baking sheet. Line with aluminum foil and fill to the rim with pie weights or dried beans. Bake the shell in the center of the oven for 20 to 25 minutes, or until the rim of the shell is dry when the foil is pulled back and the walls have shrunk slightly away from the pan. Remove the foil and weights. Return the shell to the oven and bake until the crust is golden, 12 to 15 minutes.

Make the filling: In a medium bowl, beat the cream cheese until smooth and light. Add the creme fraiche and egg yolks and beat until smooth. Slide the tart shell onto a baking sheet and scrape the custard into the shell. Bake in the center of the oven for about 8 minutes, until barely set. The custard will be quivery, not firm. Gently slip the tart from the baking sheet onto a rack. Let stand for at least 30 minutes, until cool, before unmolding.

No more than 3 hours before serving, arrange 2 cups of the berries closely together on top of the tart, completely covering the custard with fruit.

In a heavy saucepan, combine the remaining 1 cup berries with the cassis and sugar. Cook over moderate heat, stirring to mash the berries and dissolve the sugar, until slightly thickened, 3 to 5 minutes. Strain through a fine mesh sieve, pressing on the solids to extract as much juice as possible. Stir the lemon juice into the glaze.

With a small pastry brush, paint the glaze all over the berries and the uppermost rim of the tart shell.

Makes 1 9 inch tart.

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