Diva- 10:34 am PDT - May 16, 2001 -# 7444
The soft bigotry of low expectations works for [Bush] every time. ~Molly Ivins

Whoops. The recipe, which I cut out of the June 1996 BHG, is so worn that one of the crust ingredient measurements is missing, but I can guess. The last few times I made it I just used a graham cracker crust.

Lemon Verbena Tart

1 c. all purpose flour
(1/4 or 1/3) c. packed brown sugar
1/2 c. butter
1 Tbsp. water

Stir together flour and brown sugar. Cut butter into flour mixture with a pastry blender until it resembles coarse crumbs. Sprinkle water over mixture. Toss with a fork until moistened. Shape into ball. Press dough firmly and evenly onto bottom and up sides of a 9-inch tart pan with removable bottom or a 9-inch pie plate. Bake in 400-degree oven for 10 to 15 minutes, until light brown. Cool completely.

2 3-oz. pkgs. cream cheese, softened
1/2 c. sour cream
1/2 c. sifted powdered sugar
1 tsp. vanilla

Stir together cream cheese, sour cream, sugar and vanilla until smooth. Cover and chill for up to 4 hours or until ready to fill tart shell. (Note: if you fill the tart shell too long before serving, the crust could get soggy)

1-1/2 tsp. snipped fresh mint or lemon verbena
2 c. fresh fruit and berries (blueberries, raspberries, sliced strawberries, nectarine slices, mandarin orange sections)
1/2 c. apricot jam or seedless raspberry preserves

Sprinkle mint or verbena on pastry. Spread cream filling evenly over the tart shell. Arrange fresh fruit atop filling. Heat jam or preserves in a small saucepan till just melted. Cool. Drizzle jam over fruit. Serve immediately. Best if eaten within a day or two (believe me, this will not be a problem).