Easy and Summery Fruit Tart 
Serves 4 to 6

This stunning tart is a great way to use the colorful fresh fruit available only in the summer. Any combination works. I used strawberries, blueberries, and raspberries. While it may look and taste like something worthy of a pastry chef, this tart is easy and fast to make. Here's how:

Ingredients: 

1 sheet puff pastry, thawed (about 9 x 9 inch)
2 tsp. sugar
1/4 tsp. ground cinnamon
1/2 cup smooth strawberry jelly

*4 oz. cream cheese 

*2 tbs. smooth strawberry jelly
*1 tsp. vanilla extract
3 cups fresh berries


Directions: 

1) Adjust oven to upper-middle position and heat oven to 425 degrees. Line cookie sheet with parchment paper. Unfold the puff pastry onto the prepared baking sheet.

2) To make an edge for the tart, start by brushing a 1/2 inch border along the edges of the pastry with water. Fold the edges over onto the tart. Cut a line lengthwise into the tart by scoring the outer edge of the pastry with a paring knife. To keep the pastry from puffing up during baking, poke (many) holes into the dough with a fork.

3) Mix the sugar and cinnamon together and sprinkle the mixture over the uncooked pastry shell. Place the shell into the oven and bake until deeply golden brown. If the center of the pastry puffs up over the designated sides, poke it a bit more with a fork and continue baking. This should take anywhere from 15 to 25 minutes.

4) While the shell is baking, stir the cream cheese, 2 tablespoons jelly, and vanilla in a bowl until smooth. Refrigerate until ready to use. (The cheese mixture can be made up to 2 days in advance.)

5) Allow the shell to cool. Spread the cream cheese mixture inside the cooled tart shell. Place the remaining 1/2 cup smooth strawberry jelly into the microwave in a microwave safe bowl until it melts, about 25 seconds. Add the berries to the bowl and toss gently to coat. Spoon the berries over the cream cheese mixture and refrigerate until the jelly is set, at least 1 hour and up to 4 hours.

6) Let the tart sit out at room temperature for about 30 minutes. Serve.

*A variation of this would be to replace the starred ingredients and step four entirely for a boxed mix of pudding or custard.

Until Next Recipe...
~Ally

Oatmeal and Dried Cranberry Chocolate Chunk Cookies
Makes about 2 1/2 dozen cookies 

These cookies are simple, hearty, and even a bit healthy. Bright red cranberries provide a playfully colorful pop of flavor. Enjoy by themselves, with a glass of milk, or crumbled over a bowl of Greek yogurt with fruit.

Ingredients: 
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 ½ cups old-fashioned oats
1 ½ cups flour
1 tsp. baking soda
½ tsp salt
15 oz. dried cranberries
2/3 cup white or semi-sweet chocolate chunks

Directions: 
1) Preheat oven to 375 degrees.
2) Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well.
3) Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each.
4) Stir in dried cranberries and chocolate.
5) Drop by rounded teaspoonfuls onto greased cookie sheets.
6) Bake for 10-12 minutes or until golden brown. Cool on wire rack.

~Until Next Recipe~
            Ally