1/4cupred currant jamcan also use apricot or seedless strawberry jam
Preheat oven to 375 degrees F.
Combine all ingredients except water in a food processor. Pulse together until crumbs are formed.
Gradually, a tablespoon at a time, pour in water while pulsing. Pulse until dough turns light yellow and begins to form a clump.
Form mixture into a ball and flatten the all. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Roll dough out to about 1/8 inch thick, into a circle about 1 1/2 inches bigger around than your tart pan.
Place dough into a removable bottom tart pan or pans and press into bottom and up the sides of pan. Remove excess dough, dough should be even with the top of the pan.
Use a fork to prick the bottom of the dough. Bake for 15-20 minutes or until begins to turn golden brown. Allow to cool before filling with cream cheese filling.
Place cream filling ingredients into a bowl and mix until smooth and creamy.
Add cream cheese filling to tart pan, mixture should be about 1/2 inch thick.
Bake for another 12-15 minutes until filling is set and crust is browned. Allow to cool.
Add berries to cream cheese layer. Start in the middle and work around in a circle.
Heat jam and water in a sauce pan cool slightly and then brush over the fruit.
Remove from tart pans and keep refrigerated until ready to serve.
A food processor is the easiest way to make the pastry crust but it can also be done by hand. I use frozen butter and use my cheese grater to grate the butter so it is easier and quick to incorporate into the dough.
This recipe makes 6 individual tarts but you could make one large tart using a full tart pan, a pie tin or a springform pan.