This delectable recipe that’s as beautiful as it is tasty comes from Ellen Barnes, author of A Taste of Taber: Classic Maine Coastal Cooking. Ellen is also the innkeeper of Captain Lindsey House Inn, a Maine Coast inn on Rockland, ME, that celebrates both history and contemporary style.
Recipe courtesy Captain Lindsey House Inn, theinnkeeper.com/listing/captain-lindsey-house-inn/
2 cups flour
½ cup oil
¼ cup milk
dash of salt
dash of water
8 ounces cream cheese, softened
1 cup sugar
2 teaspoons vanilla
2 cups shipping cream
1 cup fresh raspberries
2 cups fresh blueberries
4 kiwis sliced
5 tablespoons red currant jelly
Measure flour in a bowl and add oil, milk, salt and water. Roll dough to ¼’ thickness between two sheets of waxed paper and fit into a 12’ tart shell. Prick shell with a fork and fill with beans or pie weights, and bake at 350-degrees or until golden. Cool before filling.
Combine cream cheese, sugar and vanilla in a bowl. Mix until smooth. In another bowl, whip cream until stiff. Fold into cream cheese mixture. Spoon into tart shell and smooth over surface. Arrange fruit decoratively on top of cream cheese mixture. Heat jelly in small saucepan until melted and bush on top of fruit to glaze. Chill in refrigerator for several hours before serving.
Want to know more about what Rockland, Maine, has to offer? Check out Libby’s story: “Rockland, ME’s Pies on Parade.”