1 ½ cups flour
¼ cup packed brown sugar
2/3 cup butter, softened
1/4 cup finely ground pecans or almonds, optional
Mix crust ingredients together until dough forms. Press firmly and evenly against the bottom and side of ungreased 10 or 11 inch tart pan. Bake 10-12 minutes or until light brown, cool.
Lemony cream cheese:
1 8 ounce brick cream cheese
zest and juice of one lemon
1/2 cup granulated sugar
Blueberries and strawberries, washed and thoroughly dried
Do NOT microwave the cream cheese. Beat it chilled. I promise it'll whip up fine given a few minutes and a little patience. If you nuke it, it'll go runny on you. Beat the cream cheese until it's lump free, then beat in the lemon juice and zest, and then the sugar. Beat for several minutes on high until it is fluffy and the sugar has dissolved sufficiently to no longer give a granular texture. (I used granulated rather than powdered sugar, because powdered sugar in small quantities added to cream cheese tends to contributed to runniness. Not sure why, but it consistently happens to me.) Spread into the cooled crust, arrange the berries over the top and chill for at least an hour before serving.